Matar Kabab Recipe – Snacks – Video

Matar Kabab with potato and corns as ingredients is an Indian fried snack recipe. Fast food Crisp cutlets can be sandwiched with bread and green chutney.

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Matar kabab with corn
Matar kabab with corn
Matar Kabab Recipe will help you add a twist to your evening snacks.

Corns and Peas are two of my favorite vegetables and i try to fit them into most of my preparations. This is one of the example that you would see where I have used both of them along with Potato make delicious Cutlets/Kababs.

One thing that i would like to mention is that i have used raw potatoes while making these cutlets. You can also use them after boiling to make it more soft from the inner part.

  Ingredient
Servings
Pieces


  • 3 Number Potato
  • 1 Cup Peas
  • 1 Cup Corn
  • 1/2 Tsp Oregano Seasoning Optional
  • 2 Tsp Coriander Leaves Fresh
  • 1/2 Tsp Ginger Grated
  • 1/2 Tsp Green Chili Finely chopped
  • 3/4 Cup Onion Chopped
  • 1 Tsp Salt
  • 1 Tsp Dry Red Chili Rougly grinded
  • 1/2 Tbsp Corn Starch Corn Flour
  • 2 Cup Oil For frying
  • 1/2 Cup Semolina Suji

  •   Instructions


  • Peel the skin of the Potaoes and finely grate all of them into thin slices.
  • Add Corns and Peas in a pressure cooker for boiling. Add enough Water to sub-merge the vegetables completely in the cooker. Cover the lid of the pressure cooker and keep the stove on high flame. Wait for a whistle to come. Add Corns and Peas in a pressure cooker for boiling. Add enough Water to sub-merge the vegetables completely in the cooker. Cover the lid of the pressure cooker and keep the stove on high flame. Wait for a whistle to come.
  • After 1 whistle, don’t open the cooker till it has pressure in it. Let all the steam vanish on its own. Once done, open the lid.
  • Drain excess water from Corn and Peas by keeping them in a sieve for 2 minutes.
  • Once the water drains out, add them in a bowl and mash with light hands. This is just to mix the flavors of Corns and Peas.
  • In another bowl, add grated Potatoes, mashed pea and corns, Salt, Red Chili flakes, Ginger and Green Chilies along with Oregano Seasoning, chopped Coriander Leaves, chopped Onion and Cornflour. Mix well.
  • Add Semolina and mix well again. If you feel that mixture is a bit wet, you can add small quantity of Cornflour to absorb the excess water.
  • After mixing all the ingredients, take small quantity of mixture in your palms and give it an oval or round shape.
  • Coat the cutlet with one layer of Semolina, to make crispy cutlets.
  • Heat Oil in a pan on high flame for about 3 minutes. Deep fry the cutlets on high flame until they achieve golden brown color from all the sides.
  • Pour the Oil with the help of a spatula over cutlets for getting golden brown color on all the sides.
  • Once they have achieved the golden brown color, take them out from the Oil.
  • Spicy Pea Corn Cutlets are ready to eat. I hope you will like the recipe and share your valuable comments. Enjoy them with morning or evening Tea.

  •  Storage and Serving Suggestions


    Matar corn cutlet
    Matar corn cutlet


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