Hare Matar Makai ke Kebab (Peas and Corn Croquet)

I tried this variation today morning and it came out really well. Here it goes:

Ingredients

1 cup shelled Peas (fresh or frozen - nicely thawed)
1 cup American corn
1/2 onion chopped coarsely
1 inch ginger
3-4 garlic cloves
1 cube of processed cheese - grated (optional)
2 small size or 1 medium size potato (boiled, peeled and grated)
2 tbsp rice flour or corn flour or gram flour
2-4 dash of Tabasco original or 1 tsp lemon juice
2 Green chilies or 2 tsp of Red chili powder
Salt to taste

Method

Put peas, American corn, onion, green chilies, ginger, garlic and salt into a mixer and coarsely grind it. Remove it in a bowl. Add Cheese, potatoes, tabasco/lemon juice and rice flour to it. Mash it all nicely to get an even and thick paste.

Make medium size balls then flatten slightly between your palms. You can give this kebab any shape. I recommend round and flatten shape because kebab paste is fragile and this shape is easy to manage. Put it in freezer for 10-15 mins before frying.

Heat oil and fry the kebabs till golden brown. Serve with any sauce or dip.

Variations for getting crusty kebabs

- Dip the kebabs in beaten egg white and then roll it on sooji before frying.
- Dip the kebabs in beaten egg white and then roll it on coarsely ground cornflakes before frying.
- Dip the kebabs in corn flour/water mixture (1 cup water and 2 tsp corn flour) and then roll it on breadcrumbs before frying.

I hope you enjoy this recipe. Leave your comments :)