Bhutteyan Da Kebab

Name: Bhutteyan Da Kebab
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: punjabi
Ingredients: 3 pcs corn on the cob (husked, silks removed, kernels scraped off); 1 pcs potato (medium, boiled, peeled, grated); 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (peeled, grated); 3 pcs garlic (cloves, minced); 3 tbsp coriander leaves (finely chopped); 1 tbsp mint leaves (finely chopped); 4 tbsp breadcrumbs (plus extra for coating if needed); 2 tbsp cornflour; 1 pinch garam masala; 1 pinch cumin powder; 1 pinch red chili powder; 1 pinch chaat masala; 1 pinch salt; 3 tbsp oil (for shallow frying)

RATING

4.4/5(78)

TASTE SCORE

8/10

Crispy, golden corn kebabs from Punjab that combine the natural sweetness of fresh corn with warm spices and herbs. These pan-fried patties are soft inside, crunchy outside, and make a perfect evening snack with mint chutney.

PREP

15m

COOK

20m

SERVES

2 PIECES

371 cal

SERVINGS

METHOD · 4 STEPS

prep
Prepare the corn and potato base.
1.Hold each ear of corn upright and slice off the kernels using a sharp knife; collect them in a large mixing bowl.
2.Lightly crush half the corn kernels with the back of a spoon or pulse once in a mixer — keep the texture coarse.
3.Add the grated boiled potato to the bowl with the corn.
TIPIf the corn mixture feels too wet, add an extra tablespoon of breadcrumbs to help binding.
mix
Mix the kebab dough.
1.Add chopped onion, green chili, grated ginger, minced garlic, coriander, and mint to the corn-potato mixture.
2.Sprinkle in the breadcrumbs, cornflour, garam masala, cumin powder, red chili powder, chaat masala, and salt.
3.Mix everything thoroughly with your hands until the mixture holds together when pressed.
4.Divide the mixture into 8 equal portions and shape each into a round patty about half an inch thick.
TIPWet your palms lightly with water to prevent the mixture from sticking while shaping the patties.
fry · ~8 min
Shallow fry the kebabs until golden.
1.Heat 2 tablespoons of oil in a non-stick pan over medium heat.
2.Place 4 patties in the pan, leaving space between each, and cook for 3 to 4 minutes until the underside is golden and crisp.
3.Flip gently with a spatula and drizzle the remaining 1 tablespoon oil around the edges.
4.Cook the second side for another 3 to 4 minutes until evenly browned and crisp.
5.Transfer to a plate lined with paper towels.
TIPDo not crowd the pan — cook in batches for even browning. Keep the heat medium-low so the inside cooks through without burning the crust.
garnish
Garnish with a sprinkle of chaat masala and serve hot.
Sprinkle a pinch of extra chaat masala on top and serve immediately with mint chutney or tamarind chutney and sliced onions.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use fresh corn on the cob for the best natural sweetness and texture, not frozen or canned.
2
Crush only half the corn kernels coarsely—this gives the kebabs a delightful chunky bite.
3
If the mixture feels too sticky, chill it for 15 minutes before shaping; it firms up and is easier to handle.
4
Shallow-fry on medium-low heat so the inside cooks through without burning the spiced crust.
5
Cook in batches and don't crowd the pan; overcrowding lowers oil temperature and makes kebabs soggy.
6
Leftover raw mixture can be shaped and refrigerated for up to 24 hours; fry just before serving.

RECIPE VARIATIONS