The addition of rice flour makes these kebabs more crispy and they also absorb lesser oil when deep fried. You can make these kebabs ahead of time, store them refrigerated and deep fry them just before serving.
Ingredients:
1/2 cup white corn (makai ke dane)
1/4 cup capsicum , finely chopped
2 green chillies, finely chopped
3 tsp rice flour (chawal ka atta)
salt to taste
oil for deep-frying
For serving
Green Chutney
Method"
Purée the corn in a blender, without using any water, to get a coarse paste.
Combine the corn, capsicum, green chillies, rice flour and salt and mix well.
Divide this mixture into equal portions. Shape each portion into a round, press the rounds lightly to make flat kebabs.
Deep fry the kebabs in hot oil till they are golden brown.
Drain on absorbent paper.
Serve hot with green chutney.
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