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Preparation Time : 20
Cook Time : 35
Total Time : 55
corn, boiled 1 1/4 cups
green peas, boiled 3/4 cups
medium sized potatoes, boiled and mashed 2 nos
green chilies 2-3 nos
ginger chopped 1/2 inch
garam masala powder 1 tsp
cumin seeds 1 tsp
fennel seeds 1 tsp
stalk curry leaves 1 nos
salt 1 1/4 tsp
black pepper powder 1/2 tsp
large eggs, boiled and cooled 5 nos
olive oil 2 tbsp
cornflour mixed in 2 tbsp water 2 tbsp
breadcrumbs or as needed 1 cups
olive oil or as needed for grilling kebabs 1/4 cups
Microwave potatoes till soft and mashable (or pressure cook). Mash them well and add salt and pepper to taste.
Boil peas and corn and cool them.
In a blender jar, combine corn, peas, ginger,green chilies, salt, and garam masala powder. Run the mixer till ginger and chilies are well blended.
In a fry pan, heat oil oil. Add curry leaves and fry till they are crisp. Remove them to a plate.
Add cumin and fennel seeds to the pan and slightly brown them.
Add the blended corn peas mixture and cook till the moisture evaporates and the mixture looks thick in texture.
Remove the mixture to a big bowl. Crush the curry leaves and add it to the mixture.
Add mashed potatoes and mix thoroughly. Make 5 portions of the mixture.
Take one portion and wrap it around the egg thoroughly with no cracks seen.
Roll it in cornflour slurry and then in breadcrumbs.
Heat a grill pan on medium heat. Spray or dab some olive oil onto the pan. Take 5 wooden skewers and pierce the kebabs gently through them.
Grill till a lovely brown color with grill marks are seen. Keep turning them gently so they are evenly colored from all sides. Drizzle olive oil on to the kebabs while grilling so mixture doesn't dry up and a nice crunch is obtained.
Serve with ketchup/hot sauce/ chili sauce.
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