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Corn and Peas Seekh Kebab, step by step on video
See how moist the corn and peas mixture should be, how to roll it onto the skewers, and the golden brown colour to cook it to on the griddle.
8:17 · Recipe video · Cooking with Siddhi
Corn and Peas Seekh Kebab, or corn matar seekh kebab, is an easy, delicious and wholesome vegetarian starter. Boiled peas, crushed sweet corn and potato are spiced with amchur, chaat masala, garam masala and green chilli, freshened with mint and coriander, shaped onto skewers and cooked on a griddle until golden brown.
Because they cook on a greased griddle rather than in a kadhai of oil, they are lighter than fried starters. Serve them as a starter or an evening snack with any dip or chutney.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live.
Why you will love these seekh kebabs
- Cooked on a griddle: no deep frying, just a greased tawa and a golden brown finish.
- Sweet and spicy: sweet corn and peas with amchur, chaat masala and green chilli.
- Fresh herbs: mint and coriander in every bite.
- Light on the plate: about 195 kcal per serving, with the recipe serving 4.
Ingredient notes
- Peas: boil them for 1 whistle in a pressure cooker, then mash them with the back of a spoon.
- Sweet corn: boil and crush it, so it binds with the peas and potato.
- Roasted gram flour, corn flour and bread crumbs: together they bind the mixture so it holds on the skewers.
- Consistency: the mixture should be neither too dry nor too moist, or it will not set on the skewers.
Corn and Peas Seekh Kebab Recipe
Golden seekh kebabs of peas, sweet corn and potato with amchur, chaat masala, mint and coriander, shaped on skewers and cooked on a griddle. An easy vegetarian starter.
Ingredients
- 1½ cups peas, boiled (1 whistle)
- 1½ cups sweet corn, boiled and crushed
- 1 medium potato, boiled and grated
- 1 cup bread crumbs
- 1/4 tsp turmeric powder
- 1/2 tbsp amchur (dry mango) powder
- 1/2 tbsp garam masala
- 1 tbsp chaat masala
- 1 tbsp red chilli powder
- 1 tsp ginger paste
- 2 tbsp corn flour
- 1 tbsp gram flour (besan), roasted
- 3 to 4 green chillies, crushed
- 1 tbsp mint leaves, finely chopped
- 2 tbsp fresh coriander, finely chopped
- Salt to taste
- Oil for greasing and cooking
- Wooden skewers
Instructions
- Mash the base. In a mixing bowl, add the boiled peas and mash them with the back of a spoon. Add the boiled corn and boiled potato and mix well.
- Add the spices. Sprinkle salt to taste, red chilli powder, turmeric powder, amchur powder and chaat masala, then add the garam masala, ginger paste and finely chopped green chillies. Mix well.
- Add herbs and flours. Add the mint leaves, coriander leaves, roasted gram flour and corn flour, and mix again.
- Add bread crumbs. Add the bread crumbs and a pinch of salt and give it a nice mix.
- Check the mixture. The mixture is ready. It should not be too dry or too moist, or it will not set well on the skewers.
- Shape on skewers. Take a handful of the mixture in your palms and flatten it. Place a skewer in the centre and roll the edges onto the skewer.
- Make the rest. Make the rest of the kebabs the same way.
- Grease the griddle. Heat a griddle, add oil and grease it well.
- Cook. Place the seekh kebabs on the griddle.
- Turn until golden. Let them cook on a medium flame. Once the underside turns a beautiful golden brown, turn them.
- Serve. When ready, take them off onto a plate and serve hot.
Nutrition Facts
4 servings per recipe
Serving size1 serving (¼ recipe)
| Nutrient | % Daily Value* |
|---|---|
| Total Fat 2 g | 3% |
| Saturated Fat 1 g | 5% |
| Sodium 350 mg | 15% |
| Total Carbohydrate 36 g | 13% |
| Dietary Fibre 6 g | 21% |
| Total Sugars 6 g | |
| Protein 8 g | |
| Vitamin A 1079 IU | |
| Vitamin C 31 mg | 34% |
| Calcium 81 mg | 6% |
| Iron 3 mg | 17% |
| Potassium 281 mg | 6% |
* The % Daily Value tells you how much a nutrient in one serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Values are approximate and calculated from the ingredients listed. The actual amounts depend on the brands you use and how much oil you use on the griddle.
Recipe by Siddhi Panchal.
Tips for perfect seekh kebabs
- Get the consistency right: if the mixture is too dry or too moist, it will not set on the skewers.
- Flatten the mixture in your palm first, then place the skewer in the centre and roll the edges around it.
- Grease the griddle well and cook on a medium flame, turning once the underside is golden brown.
What to serve with Corn and Peas Seekh Kebab
Serve them hot with any dip or chutney, as a starter or an evening snack. For a starter platter, add my Dahi Ke Kebab, Chinese Pakoda and Sweet Corn Cutlets.
Corn and Peas Seekh Kebab FAQs
Why does my seekh kebab fall off the skewer?
The mixture is probably too dry or too moist. It needs to be just right to set on the skewers, so adjust it before shaping.
How long should I boil the peas?
Boil the peas for 1 whistle in a pressure cooker, then mash them with the back of a spoon.
Are these seekh kebabs fried?
No. They are cooked on a greased griddle on a medium flame and turned once they are golden brown.
What do I serve with corn and peas seekh kebab?
Serve them hot with any dip or chutney.
How many does this recipe serve?
It serves 4, at about 195 kcal per serving.
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