Bhutteyan Da Kebab
A delightful Punjabi appetizer, these tender corn kebabs are crispy on the outside and soft inside. Packed with the sweetness of corn and aromatic Indian spices, they are perfect when served with a zesty mint chutney.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare Potatoes and Corn
- b.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.
- c.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.
- d.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
Step 2
- a.Roast Besan and Make Kebab Mixture
- b.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.
- c.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.
- d.Add the roasted besan and all the dry spice powders: red chili powder, turmeric powder, cumin powder, garam masala, chaat masala, and salt.
- e.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
Step 3
- a.Shape and Coat the Kebabs
- b.Lightly grease your palms with a little oil to prevent the mixture from sticking.
- c.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).
- d.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
Step 4
- a.Shallow Fry the Kebabs
- b.Heat the oil in a wide, non-stick pan or skillet over medium heat. The oil should be hot but not smoking.
- c.Carefully place 4-5 coated kebabs in the pan, ensuring not to overcrowd it. Frying in batches helps maintain the oil temperature.
- d.Fry for 3-4 minutes on one side until it turns golden brown and crisp.
- e.Gently flip the kebabs and fry the other side for another 3-4 minutes until it achieves the same golden-brown color and crispiness.
- f.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
Step 5
- a.Serve
- b.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the boiled potato and corn mixture is as dry as possible. Squeeze out any excess water to prevent kebabs from breaking while frying.
- 2For the best texture, do not over-grind the corn kernels. A coarse, chunky paste adds a lovely bite to the kebabs.
- 3Always fry a small test kebab first. This allows you to check the seasoning and binding. If it falls apart, add a bit more roasted besan to the mixture.
- 4Maintain a consistent medium heat while frying. If the oil is too hot, the outside will burn before the inside is cooked. If it's not hot enough, the kebabs will absorb too much oil and become greasy.
- 5For an even crispier coating, you can use panko breadcrumbs instead of regular ones.
Adapt it for your goals.
Healthier Option
For a lower-calorie version, bake the kebabs. Arrange the coated patties on a baking sheet lined with parchment paper, lightly spray with oil, and bake at 200°C (400°F) for 20-25 minutes, flipping them halfway through, until golden and crisp.
Cheesy TwistCheesy Twist
Add 1/4 cup of grated mozzarella or processed cheese to the kebab mixture for a delicious, gooey center. These are a big hit with kids.
Vegetable LoadedVegetable-Loaded
Enhance the nutritional value by adding 1/4 cup of finely chopped vegetables like bell peppers, grated carrots, or green peas to the mixture.
Why this is on our healthy list.
Rich in Dietary Fiber
Corn is an excellent source of dietary fiber, which aids in digestion, promotes a healthy gut microbiome, and helps in maintaining stable blood sugar levels.
Sustained Energy Release
The combination of complex carbohydrates from potatoes and corn provides a steady and sustained release of energy, making this a fulfilling and energizing snack.
Source of Antioxidants
Corn contains beneficial antioxidants like lutein and zeaxanthin, which are important for eye health. Additionally, spices like turmeric provide curcumin, known for its anti-inflammatory properties.
Provides Plant-Based Protein
Besan (gram flour) contributes a modest amount of plant-based protein to the dish, which is essential for muscle repair, growth, and overall body function.
Frequently asked questions
One serving of three kebabs contains approximately 410-440 calories. This is an estimate and can vary based on the size of the vegetables and the amount of oil absorbed during frying.