Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Methi Makai Kebab (Corn Kebab) Recipe
    Lost? Site Map

    Methi Makai Kebab (Corn Kebab)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    1 hrs 25 mins

    0 mins

    JackieOhNo!'s Note:

    This is actually a sweet-corn fritter (like many other things in India, it’s called a kebab). It’s true that you are not going to find fenugreek leaves or asafetida in too many supermarkets. It’s equally true that what is casually called corn fritters are properly named methi makai kebab, and “methi” means “fenugreek,” so you’d be making a mistake to leave it out. Omitting the asafetida — among the world’s most distinctive flavors — would also change the dish’s character for the worse. So make a special shopping trip and find these ingredients, which are sold in just about every market catering to a South Asian community.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4-6

    Yield:

    kebabs

    Units: US | Metric

    Directions:

    1. 1
      Soak the fenugreek leaves in water for 2 minutes to soften; drain and discard the water. Put the corn and about 1/4 cup water in a food processor, and pulse until a creamy mixture forms. (Do this in batches if necessary.)
    2. 2
      Put a large skillet on medium heat and add 2 tablespoons oil. When it’s hot, add the ginger, green chilies or jalapeño and asafetida powder, and cook until fragrant, about 2 minutes, stirring occasionally. Add the corn, and bring to a gentle simmer, then add the turmeric, fenugreek leaves and salt. 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.
    3. 3
      Spread the corn evenly across a baking sheet to cool. Wipe the skillet clean.
    4. 4
      When the mixture is cool enough to handle, shape it into small patties. Return skillet to medium-high heat, and add enough oil to film the bottom of the pan. When it is hot, fry the patties until golden on both sides, about 3 minutes total, turning once. (Add additional oil as necessary.) Serve with chutney or yogurt.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Methi Makai Kebab (Corn Kebab)

    Serving Size: 1 (330 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 420.4
     
    Calories from Fat 33
    87%
    Total Fat 3.6 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 1179.2 mg
    49%
    Total Carbohydrate 99.2 g
    33%
    Dietary Fiber 11.7 g
    46%
    Sugars 1.7 g
    7%
    Protein 14.5 g
    29%

    The following items or measurements are not included:

    dried fenugreek leaves

    asafetida powder

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites