If you are an ardent lover of corn, here comes a scrumptious recipe – Bhutte ke kebab (corn Kebab) that will surprise your taste buds and captivate your heart! Spicy, flavorful, crispy, and downright indulgent, these kababs are easy to put together when you are in a rush.
All you need is a handful of ingredients, and these savory golden treats are ready to serve as a magnet to fetch you great compliments.
Kababs have been very popular for a long time, and you can find an endless variety of vegetarian and non-vegetarian kababs on the culinary catalog.
And it’s not hard to believe why each one is so insanely loved and pleasingly devoured. Like the others, bhutte ke kebab (corn kababs) also retain their fair share of admiration and fondness.
Prepared with minimal ingredients this corn kabab recipe is an absolute hit at potlucks, birthday parties, or weekend get-togethers.
What is Bhuttey Ke Kabab
In Hindi, ‘bhutta’ means corn, and ‘kababs’ are grilled or fried cutlets. Bhutte ke kababs are patties or cutlets made with the dough of boiled and mashed potatoes and corn with added spices and flavors.
The dough is molded into small tikkis and cooked to make delicious corn kababs. This lip-smacking snack is gorgeously crispy from the outside and delightfully soft from the inside.
Pair up your succulent kababs with a sauce, dip, or chutney of your choice for a soaring culinary experience!
Reasons You’ll ♡ Bhutte Ke kebab
My love for corn prompts me to discover new ways of devouring this super delicious and healthy food. Besides the many benefits that corn offers, here are more reasons to love this yummy recipe —
- Quick and easy to make.
- Requires a few pantry staples.
- Healthy and packed with loads of nutrients.
- Can be made ahead of time and stored in the fridge.
- Valued for their deliciousness by all ages and are a family favorite.
- Kids-friendly and also make for an excellent tiffin snack option.
- And it is a complete crowd-pleaser recipe!
What’s more – serve this bhutte ke kebab as perfect finger food at any party and impress your loved ones with something that is genuinely delicious and high in nutritional value!
Ingredient list for Bhutte ke kebab
Corn kernels — The star ingredient for our golden delicacies is known for its antioxidant properties and richness in nutrients and minerals.
Boiled potato — These give the kababs structure and flavor and act as the binding ingredient.
Cornflour/cornstarch — Helps bind the corn-potato dough together by soaking up the moisture from the kebab mix.
Cumin seeds — Roasted and powdered cumin seeds render the recipe an appealing earthy flavor and aroma.
Green chilies — Lends striking hotness to our corn kebabs.
Spices — Spices such as haldi, red chili powder, coriander powder, chaat masala, mace powder, and garam masala powder are added for their distinct flavors that bring out the savory essence from the kebabs.
Cilantro — These fresh leaves are strewn for garnishing and also for flavor in the potato-corn dough.
Oil — Used to fry and crisp the kebabs to perfection.
How to make Bhutte ke kebab
For the FULL, printable recipe card, please scroll down to the bottom of this post.
Cook Corn Kernels — Heat oil in a heavy-bottomed wide pan. Add chopped onions and sauté for 2-3 minutes or until the onions are translucent. Add green chilies, corn kernels to the pan, and cook this mixture over medium-low heat until the moisture in the corn evaporates.
Set it aside to cool. Once the corn mix has cooled, transfer it to a food processor and pulse into a coarse mixture.
Assemble corn kebabs — Transfer this mix to a mixing bowl and add mashed potato, spices, cornflour, and cilantro leaves. Mix until it forms one homogeneous mixture.
Time to shape into kebabs. Roll the mix into a ball and then gently flatten the kebab ball. Repeat the process with the remaining mixture until all the bhutte ke kebabs are formed.
Cook Corn Kebabs — Heat oil in a skillet. Add Bhutte ke kababs and shallow fry them. Turn the kababs and cook until both sides are golden brown and crisp. Once evenly brown, drain them on paper towels and continue cooking the remaining kebabs.
Serve bhuttey ke kebab warm with the chutney of your choice.
Recipe tips & Variations
Coarse mix — Ensure not to pulse the corn kernels to a powder-like form. Let the mixture be slightly coarse so that the kebabs get a nice unrefined texture.
Smokey flavor — If you love the smokey flavor in the recipe, you can char the corns over an open fire or grill them in the oven.
Ghee — Kababs can be cooked perfectly in oil. But, for more flavorful kababs, cook them in ghee.
Alternative to the potato — If opting for a healthier option, use sweet potatoes in the place of potatoes.
Cold potatoes as recipe enhancers — Cold potatoes work great with this recipe. They blend very well with the corn without getting mushy. Boil some potatoes in advance and refrigerate them until required. Mash them together with the corn mix to get the perfect kebab dough.
The starch in the cold potatoes will settle once refrigerated, preventing your kebabs from falling apart.
Cornflour — The corn-potato mix may have some moisture in it that may affect the crispiness of the kebabs. To get a dough completely devoid of moisture, add some cornflour/cornstarch to it. Cornflour soaks all the extra moisture from the mix, making it easy to prepare the crispy and the most irresistible bhutte ke kebabs.
Ginger for a spicy punch — You may add minced ginger for extra heat and spicy flavor in the corn kebabs.
Opt for frying — If you plan to fry the corn kebabs, add cornflour and breadcrumbs mixture to the potato-corn dough. It will absorb the extra moisture and help in better binding and shaping.
Be careful with the cornflour quantity — Do not add more cornflour/cornstarch to the dough than recommended because it will turn the kebabs hard and chewy. Just the correct amount, and you will have crispy corn kababs to delight.
Substitutes for corn flour — Corn flour/cornstarch is added to absorb the excess moisture from the potato-corn dough and helps to make Crispy Bhuttey ke kabab. However, you can replace corn flour with arrowroot powder, breadcrumbs, or roasted besan (chickpea flour) to cook some great kababs. They will all serve the same purpose.
Do not let salt ruin the dough — Potatoes start to release moisture as soon as salt is added. So, after adding salt, do not let the kebabs dough sit for too long; it will make the kebabs soggy.
Remedy for the sticky kebab mixture — The kebab mixture should feel dry between the hands after binding. Add a tablespoon of breadcrumbs and bind it again if it feels sticky. The breadcrumbs will absorb extra moisture and make the dough dry and easy to work with.
Wet bhutte kabab — Dry bhutte kababs fry well in the oil. If the kabab dough is moist, it will disperse in the oil and mess up the recipe.
For more spicy kababs — This recipe is moderately spicy. If you prefer more spicy Corn Kababs, adjust the spice level according to your liking.
Let me know what you think!
This crispy and delicious corn kababs recipe is all set to make a bang in your kitchen. Including corn in your everyday diet helps to keep you healthy and hearty.
Serve these yummy kebabs with the evening tea today and earn your well-deserved accolades. So, gather up your ingredients and let the kabab fervor take on!
Should you make this recipe, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
HUNGRY FOR MORE FAMILY-FAVORITE RECIPES, TRY THESE-
Bhutte Ke kebab
- 1 tablespoon Oil
- ¼ cup Onions chopped
- 1 cup Corn Kernels
- ½ teaspoon Salt
- ½ teaspoon Red chili powder
- 1 small Green chili finely chopped
- – – Cilantro leaves
- – – Pomegranate seeds
- – – Green Chutney
- Heat oil in a heavy-bottomed wide pan. Add chopped onions.
- Sauté for 2-3 minutes or until the onions are translucent.
- Add green chilies.
- Add corn kernels and mix until well blended. PROTIP – I have used the canned corn kernels for this recipe, drained and adequately rinsed. You can use the fresh ones too for preparing these delicious kebabs. If you use fresh corn kernels, parboil them and drain them for best results.
- Stir in salt and red chili powder.
- Cook this mixture over medium-low heat until the moisture in the corn evaporates. Once cooked, remove the pan from heat and set it aside to cool.
- Transfer the cooled mixture to the food processor. PROTIP – Ensure that the corn kernels are completely dry when you pulse them. Do not grind if they have moisture in them, as you will end up with a paste-like mix which will spoil the recipe.
- Pulse the corn into a coarse mixture.PROTIP – Ensure not to pulse the corn kernels to a powder-like form. Let the mixture be slightly coarse so that the kebabs get a nice unrefined texture.
- Transfer this mix to a large mixing bowl.
- Add mashed potato, spices, and chopped cilantro leaves.
- Add cornflour/cornstarch. PROTIP – Do not add more cornflour to the dough than recommended because it will turn the kebabs hard and chewy.
- Mix all the ingredients together until it forms one homogeneous mixture.
- Grease your hands with oil. Take 3 tablespoons of kebab mixture in your hands. Roll the mix into a ball and then gently flatten the kebab ball. Place it on a clean plate. Repeat the process with the remaining mixture until all the kebabs are formed. PROTIP – For even-sized kababs, use the ice-cream scoop to scoop the kabab dough.
- Heat oil in a skillet. Add Bhutte ke kababs to the skillet and shallow fry them.
- Turn the kababs and cook until both sides are golden brown and crisp. It will take about 2-3 minutes on each side.
- Once evenly brown, remove from the skillet and drain them on paper towels and continue cooking the rest of the kebabs.
- Serve warm.