Methi Makai Kebab (Corn Kebab)

1. 1

   Soak the fenugreek leaves in water for 2 minutes to soften; drain and discard the water.

2. 2

   Put the corn and about 1/4 cup water in a food processor, and pulse until a creamy mixture forms.

3. 3

   (Do this in batches if necessary.)

4. 4

   Put a large skillet on medium heat and add 2 tablespoons oil.

5. 5

   When its hot, add the ginger, green chilies or jalapeno and asafetida powder, and cook until fragrant, about 2 minutes, stirring occasionally.

6. 6

   Add the corn, and bring to a gentle simmer, then add the turmeric, fenugreek leaves and salt.

7. 7

   Reduce the heat to low, and cook, stirring occasionally, 50 to 60 minutes, or until most of the liquid has cooked off and the mixture is thick.

8. 8

   Spread the corn evenly across a baking sheet to cool.

9. 9

   Wipe the skillet clean.

10. 10

    When the mixture is cool enough to handle, shape it into small patties.

11. 11

    Return skillet to medium-high heat, and add enough oil to film the bottom of the pan.

12. 12

    When it is hot, fry the patties until golden on both sides, about 3 minutes total, turning once.

13. 13

    (Add additional oil as necessary.)

14. 14

    Serve with chutney or yogurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.