Corn Cheese Pepper Kebabs | Easy Kebab varieties | #MonsoonMojo2

Kebab is something we relish through the year, especially for parties or potlucks. And with the Monsoon season in full force here, kebabs are a great way to sneak in veggies for kids as well as enjoy these hot delights in the pouring rain outside. This week at BM 67, we will see 3 varieties of kebabs.

Today's kebab is made with Corn, Cheese and Bell Pepper. Team it up with Green Chutney and / or tomato ketchup. This kebab doesn't use Onion or Garlic but you can add them in if needed.
Also, its pan-fried, but you may deep fry if you so like.

Sending this to BM 67 and my event+giveaway Monsoon Mojo2

Other Kabab varieties you might like:

Baked Hara Bhara Kabab
Dahi Ke kabab
Moong dal Seekh Kebab
Nawabi Kabab
Baked Mixed Kabab platter
Baked Corn Panner Kabab

Prep time: 15 mins | Pan fry time : 15 mins | Makes : 20 medium kebabs

Corn Cheese Pepper Kebabs - an appetiser for parties / potlucks
Spice level : Medium

Ingredients:

• Boiled Corn - 1.25 cups (1 cup= 200 ml)
• Bell pepper - 1/2 cup
• Bread Crumbs - 1/2 cup
• Shredded processed cheese - 1/2 cup
• Salt - to taste (Cheese already has salt, so use sparingly)
• Chaat - 1/2 tsp
• Ginger-Green chilli paste - 1/2 TBSP
• Chopped mint and coriander leaves -1/2 TBSP each
• Red chilly powder - 1/2 TBSP
• Oil - to pan fry (about 4 TBSP)

Method:

1. Crush the boiled corn coarsely (simply blitz for 3-4  seconds)
2. In a large bowl, add the coarsely crushed corn, chopped bell pepper, and the rest of the ingredients. Make into required shapes (round / oval / oblong etc). Rest for 5 mins in the refrigerator. 
3. Pan fry or deep fry as required on medium flame, drain on kitchen towels.
4. Serve immediately with tomato ketchup or green chutney