Nawabi Corn Kebab
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! 🌿
Ingredients
- 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
For Smoking:
- 1 coal
- 1/4 tsp ghee
Mustard Raisin - Sarson Kishmish Chutney:
- 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
Garnish:
- salad greens
- shredded coconut
- pickled onions
Instructions
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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!