Nawabi Corn Kebabs — crisp and smoky, this is the perfect finger food for your Diwali Taash parties! With fresh corn and shredded coconut, these kebabs are so flavorful, especially when paired with a special mustard raisin chutney!
WATCH HOW TO MAKE NAWABI CORN KEBABS:
For the kebabs, we’ll start with soaked chana dal, fresh corn, and shredded coconut. We’ll blend this with very little water into a coarse paste. To this, we’ll add fresh breadcrumbs for binding, all our aromatics, chopped onions, and all our spices.
Give this a quick mix and now for the magic, let’s take these kebabs to the next level with a smoky touch. Without this step, the dish is truly incomplete.
Fold in some chopped cilantro and now we’re ready to shape our kebabs. For extra surface area and crispiness, I like shaping these on a stick almost like a seekh kebab. The hole in the middle helps to distribute the heat more evenly, making for this crisp and golden brown texture. Just look at these!
I’m pairing these kebabs with a special mustard raisin chutney. It has such a unique sweet and spicy flavor!
For serving, I like plating these in individual cups. I’ve added a lightly dressed salad at the bottom, followed by our crispy nawabi kebabs, our special chutney, and some pickled onions.
Now you’re ready to impress at your next taash party!
If you like this, please try my other recipes:
- Paneer Ragda Tikki With Caprese Salad
- Smashed Aloo Chaat – Spicy Smashed Potatoes
- Mango Coconut Paneer Tikka
- Elaichi Infused Walnut Kebabs with Pineapple Yogurt Dip
Nawabi Corn Kebabs — crisp and smoky, this is the perfect finger food for your Diwali Taash parties! 🪔🥂 With fresh corn and shredded coconut, these kebabs are so flavorful, especially when paired with a special mustard raisin chutney! 🌿
- 1/2 cup chana dal (yellow split chickpeas lentils) soaked for 3-4 hours
- 1/2 cup fresh corn
- 1/4 cup shredded coconut
- 2 slices bread , grinded into coarse bread crumbs
- 1 inch ginger , minced
- 2-3 green chilies , minced
- 1 small onions , finely chopped
- 1 1/2 tsp red chili powder
- 1 tsp roasted cumin powder
- 1/2 tsp black salt
- 1 tsp salt
- 1/2 tsp cardamom powder
- 1/4 tsp garam masala
- 1 1/2 tsp coriander powder
- 2 tbsp cilantro , finely chopped
- oil , for frying
- 1 coal
- 1/4 tsp ghee
- 1 cup cilantro with tender stems
- 1/2 cup mint leaves
- 1 inch ginger
- 3 small Thai chilies
- 5 cashews
- 1 1/2 tbsp raisins
- 1 tsp cumin seeds
- 1/2 tsp asafoetida powder (hing)
- 1/2 tsp black salt
- 1/2 tsp salt
- 3 tsp lemon juice , I used juice of 1/2 lemon
- 2 tbsp cold water
- 2 tsp mustard oil
- salad greens
- shredded coconut
- pickled onions
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Blend together your chana dal, corn and shredded coconut. Once blended, add your fresh breadcrumbs, ginger, green chili, onion and spices. Knead the dough thoroughly. If the dough feels too wet, add one more slice of coarsely ground bread.
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Shape the dough into a mound and create a hole in the center. On top of that hole, place a piece of onion and a hot coal. Add your ghee on top of the coal and cover the entire dough so that it becomes infused with a rich, smoky flavor.
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Finish off your dough with cilantro and mix it together. Using an ice cream scoop or a spoon, divide the dough into even sized balls. Shape the balls into cylindrical shape, about 3 inches long on a wooden skewer.
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Heat oil in a heavy-bottomed saucepan. Once up to 170℃/350℉, drop your kebabs into the oil by sliding them off the skewer. Sliding them off the skewer will create a hole in the center which helps make them even crispier when frying.
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Fry the kebabs three to four at a time for 3-5 minutes on medium heat until golden brown and crispy. Make sure to not overcrowd the pot.
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While your kebabs are frying, take all of your ingredients for the sarson-kishmish chutney except for your mustard oil and blend them. Finish the chutney with mustard oil on top.
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Serve your corn kebabs on a bed of salad leaves with sarson-kishmish chutney. Garnish them with shredded coconut and pickled onions, enjoy!
Recipe Video
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Hello Nidhi , can this be done as a made ahead kebab and frozen and fried on the day it’s needed . Also please may I know for ur bed of salad what all have you included
I wouldn’t suggest freezing the kebabs as it will have water which may splatter when frying which is risky. You can fry the kebabs in the morning and then warm it in an oven or air fryer before serving in the party.
You can use any store brought salad too. I have used arugula, microgreens some peppers and carrots with very light dressing of olive oil and red wine vinegar!!
Nidhi Bravo. Kudos. Five stars. You have truly mastered the art of combining aesthetics with nutrition. Your work is a beautiful symphony of vibrant colors, thoughtful portioning, and exquisite presentation that not only pleases the eye but also nourishes the body. Have you done any professional degree or this is sheer passion and talent. Is this the way you maintain your kitchen. I love your dishes, plates, sauce bottles, and everything.
Thank you so much Anju for all the love and appreciation, means a world to me! 🙌🙌
Can i make this 5 days in advance
Hi Bhavna, are you planning to freeze them half fried?