Bhutteyan Da Kebab with Pudhina Chutney

Instructions

1. 1

   Prepare Potatoes and Corn

   • Boil the potatoes in salted water until they are completely cooked and fork-tender. Drain, allow to cool, then peel and mash them in a large bowl, ensuring there are no lumps.
   • In a separate pot, boil the corn kernels in salted water for 5-7 minutes until tender. Drain thoroughly and let them cool. Pat dry with a paper towel to remove excess moisture.
   • Take half of the boiled corn kernels and pulse them in a grinder for a few seconds to create a coarse paste. Do not over-grind; a chunky texture is desirable.
2. 2

   Roast Besan and Make Kebab Mixture

   • In a small, dry pan over low heat, roast the besan (gram flour) for 2-3 minutes, stirring continuously, until it becomes fragrant. This step is crucial to remove the raw taste. Set aside to cool.
   • To the bowl of mashed potatoes, add the coarse corn paste, the remaining whole corn kernels, finely chopped onion, ginger-garlic paste, green chilies, and chopped coriander leaves.
   • Add the roasted besan and all the dry spice powders: red chili powder, turmeric powder, cumin powder, garam masala, chaat masala, and salt.
   • Mix everything together with your hands until well combined. The mixture should be firm and not sticky. If it feels too wet, add another tablespoon of roasted besan.
3. 3

   Shape and Coat the Kebabs

   • Lightly grease your palms with a little oil to prevent the mixture from sticking.
   • Divide the mixture into 12 equal portions. Take one portion, roll it into a smooth ball, and then gently flatten it into a 2-inch wide patty (tikki).
   • Spread the breadcrumbs on a flat plate. Carefully take each kebab and coat it evenly on all sides with the breadcrumbs. This will give it a crispy exterior.
4. 4

   Shallow Fry the Kebabs

   • Heat the oil in a wide, non-stick pan or skillet over medium heat. The oil should be hot but not smoking.
   • Carefully place 4-5 coated kebabs in the pan, ensuring not to overcrowd it. Frying in batches helps maintain the oil temperature.
   • Fry for 3-4 minutes on one side until it turns golden brown and crisp.
   • Gently flip the kebabs and fry the other side for another 3-4 minutes until it achieves the same golden-brown color and crispiness.
   • Remove the fried kebabs and place them on a plate lined with paper towels to absorb any excess oil. Repeat the process for the remaining kebabs.
5. 5

   Serve

   • Serve the Bhutteyan Da Kebab hot, garnished with a sprinkle of chaat masala and a side of mint-coriander chutney, tamarind chutney, or tomato ketchup.