Smoked Corn Kebabs
A pleasant change from the regular aloo tikki that can be whipped up in under 20 mins! The smokiness of the dish gives it a nice depth of flavour.
Method
1) Blend the sweet corn kernels into a fine paste and keep aside.
2) In a Meyer Prism frypan, melt ghee and make a tempering using chopped ginger, garlic, chilli along with cumin seeds.
3) Add the corn paste to the pan and keep cooking it till it becomes dry and stops sticking to your hand if you touch it.
4) Add in the powdered spices along with the salt and combine them all.
5) Make small patties and sear them on a Meyer flat dosa tawa to make them crispy from both the sides.
6) Serve hot with a chutney of your choice.
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