These days the weather has started to turn and we are desperately waiting for rain. Though I love summer for all its cool and cold desserts we can indulge in, sometimes I feel its better if it rains. And when it rains, it pours. As it did suddenly two days ago, me being me was caught in the middle of heavy winds and heavy rains without an umbrella and ofcourse I was fully drenched. The weather that time felt like it was time for pakodas and garam chai to quote my friend.. I was too irritated to make pakodas but went for a quicker one as seen in Rasyas blog or corn kebabs as they are called. The time was right for Radhika's Blog Hop Wednesdays Week 18 as well as Rasya is my partner for this month. They were quick to make and perfect for teatime.
Frozen Sweetcorn niblets : 2 cups thawed and dried on paper towels
Capsicum/Bell Pepper: 1 medium chopped fine OR 1/2 cup
Onion: 1 small chopped fine OR about 4 tbsp
Green Chillied: minced/finely chopped : 1-2 OR as per taste
Rice flour: 3-4 tbsp
Salt: as needed
Oil: for deep frying
Dry out maximum moisture from the frozen sweetcorn niblets. You can also use fresh cut corn as well.Keeping aside a hand of corn, blend the rest in a mixer to a smooth puree/paste. Add in the corn niblets kept aside along with finely chopped onion,capsicum and green chillies to this puree.Also mix in enough salt and rice flour to bind everything together to get a soft dough.
Meanwhile heat oil in a deep pan for frying. Pinch small pieces of the dough and shape into a patty or kebab. Deep fry in hot oil a few pieces at a time till golden brown.
Serve with tomato sauce or green chutney or any of your favourite accompaniment.
A simple and easy to make kebab which is very flexible in nature. We can add or remove more and more ingredients as per our convenience as well as interesting spice mixes and seasonings to give it a unique look.
Very tasty and perfect anytime treat this one is.