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How to Make Corn Paneer Kebab | Quick Corn Paneer Tikki Recipe | Paneer Recipes| Payals Passion

This recipe is as the name says a Corn Paneer & Potato Kebab dish. Difference between a cutlet & a kebab is that cutlet is a thin slice of specific piece of meat, usually deep fried, whereas a kebab is a dish of pieces of meat, fish or vegetables roasted on a skewer or spit or deep fried. It would be better to call them as vegetable kebabs or tikkis.

These kebabs or tikkis are quick vegetarian snacks and an easy Indian appetizers for parties.  These quick starters are simply lip smacking and mouth-watering.  As the name suggests this recipe primarily uses Paneer, Potato, and Corn as the base ingredients. The bread crumbs are used for better binding & the kebabs are coated with breadcrumbs before they are fried to make the corn paneer tikkis crispier. These Corn Paneer Tikkis are crispy and crunchy on the outside, while soft from inside. The potato makes them filling, the spices add to the taste and the natural sweetness from the corn adds to the sweetness. Corn and paneer make these tikkis soft and tender and adds to the health factor.

One variaiton to this recipe is completely removing potatoes from the equation. You can also add cheese, finely chopped green chillies, boiled peas or dried pomegranate seeds. These tikkis make an amazing addition to your veg starters menu. Kids simply love them.

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Recipe for Corn Paneer Kebab
Corn Paneer Kebab is a simple & easy recipe to make. These delectable starters are sure to leave you asking for more. Follow this Step-By-Step guide to make these toothsome kebabs in the comfort of your kitchen.
Corn Paneer Kebab Alt Image
Course Snacks, Starters
Cuisine Indian Cuisine
Prep Time 40 Minutes
Cook Time 10 Minutes
Servings
Kebabs
Ingredients
Course Snacks, Starters
Cuisine Indian Cuisine
Prep Time 40 Minutes
Cook Time 10 Minutes
Servings
Kebabs
Ingredients
Corn Paneer Kebab Alt Image
Instructions
  1. To a mixing bowl add 3 boiled and grated potatoes, ½ Cup Crushed Boiled Sweet Corns, ½ Cup Grated Cottage Cheese, 1 Tbsp. Crushed Ginger, 1 Tbsp. Crushed Garlic, 1 Tbsp. Crushed Green Chili, 1 Tsp. Salt, 1 Tsp. Chat Masala, ½ Tsp. Kitchen King Masala & ¼ Cup Finely Chopped Fresh Coriander Leaves. Finally for binding add Dried Bread Crumbs. Save a little dried bread crumbs for coating the kebabs later.
  2. Mix well. Mix with a very light hand. Do not knead like a dough. Make sure ingredients are not very moist. The kebabs will absorb less oil and will be crispy, if the ingredients are not most.
  3. Once the mixture is ready, take a lemon sized portion from the mixture & roll it between your palms to make a ball. Apply a little oil to your palms to avoid the mixture sticking to your palms.
  4. After making the ball, place the ball on a plate and press the ball gently with your palm. After pressing, shape the border of the kebab, with your hands, to close any cracks in the kebab. If the kebabs have cracks on the borders, then they might creak while frying.
  5. Prepare the rest of the kebabs in the similar manner.
  6. To a bowl add 1 Tbsp. All Purpose Flour / Maida, 1 Tbsp. Corn Flour & about 1/4th Cup water. Limit the water quantity to prepare a medium consistency slurry. Mix well to ensure that no lumps remain.
  7. Now dip the kebabs one by one into the slurry, coating the kebab properly with the slurry. After the slurry coat the kebabs properly with the leftover fried bread crumbs. Bread crumbs coating gives a good binding and the resulting kebabs are crisper after frying. Coat all the kebabs in a similar manner.
  8. Heat the oil in wok. Oil should be properly heated else the kebabs will absorb more oil and might break upon frying.
  9. Fry no more than 2 to 3 kebabs together. Fry the kebabs till they turn golden brown on both sides.
  10. Dish out in a plate with paper towel. Fry the remaining kebabs in a similar manner.
  11. Serve with Min coriander chutney or a dip of your choice.
Recipe Notes

Contact Chef: Payal Jethani

Tips:

  1. Grate the potatoes after cooling down post boiling.
  2. Remove excess water from the sweet corn after crushing by pressing them between your palms.
  3. Mix the ingredients with a very light hand. Do not knead like a dough.
  4. Make sure ingredients are not very moist. The kebabs will absorb less oil and will be crispy, if the ingredients are not most.
  5. Heat the oil in wok. Oil should be properly heated else the kebabs will absorb more oil and might break upon frying.

Goes well with: Serve with Mint Coriander Chutney, Instant Schezwan Mayo Dip or a dip of your choice.

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