Monday, 12 December 2016

Corn Methi Kebab (Corn Fenugreek Cutlet)

Corn Methi Kebab (Corn Fenugreek Cutlet)  

As you know I love cooking and I love to use easily available ingredients at home in my day to day preparations, so that I can pack my items with additional nutrients and aroma. I oftenly use veggies like methi and palak to achieve different results.

One such product where i experimented is Corn Cutlets (Kababs). Here in this preparation I added methi and this made Kababs loaded with additional nutrients, flavour and aroma. I liked it and I hope you will also try it and love it.




Preparation Time : 20 Min

Cooking Time : 20 Min

Ingredients : 


  • 1 Cup blanched and crushed sweet corns
  • 1 Cup methi (fenugreek) leaves
  • 2 Boiled potatoes
  • 2 Tablespoon bread crumbs
  • 1 Teaspoon chopped ginger
  • 2 Tablespoon chopped onion
  • 2 Green chillies chopped
  • Salt according to taste
  • Red chilly powder according to taste
  • 1 Teaspoon dry mango powder
  • 1 Lemon juice 
  • Cooking oil 1 Tablespoon plus for shallow frying
Procedure :
  • Take methi leaves; clean, wash and chop them 
  • Take sweet corns; blanch them, coarsely grind them as shown in picture


  • Finish all cutting and chopping
  • In a pan take a tablespoon of oil, heat it add chopped ginger and cook it for a minute

  • Now add chopped onions and cook it till it is translucent, add green chillies and half of the chopped methi leaves, cook it for a minute and then put off the flame




  • Take a bowl add mashed potatoes, crushed corns, methi leaves, bread crumbs, salt, chilly powder, dry mango powder, lemon juice and cooked onion methi mixture





  • Mix all ingredients nicely 

  • Take small portion of this mixture and shape them into cutlet

  • Shallow fry these cutlets in a non-stick pan till these are cooked properly. Repeat the same steps with the remaining mixture and serve with hot cup of tea ....




Tip :  

  • You can add spices according to your taste