Corn Kebab | Bhutte De Kabab Recipe

Print Friendly and PDF

Corn Kebab - Bhutte De Kabab - Magic of Indian Rasoi - Priya R

Corn Kebab or Bhutte De Kebab is an easy North Indian Side Party Starter or Evening Snack. It is made using Sweet Corn Kernels taken out from the Corn Cob or Bhutta as called in North India. It is combined with Mashed Potatoes to firm it up along with bread crumbs and deep fried or roasted. It is very delicious and filling snack. Make this famous Amritsari style starter and enjoy it with family and friends.

Click the PLAY BUTTON below to view the video recipe of Corn Kebab:


1 Cup Semi Crushed Sweet Corn (uncooked)
1 Finely Chopped Small Onion
1-2 Finely Chopped Green Chillies
1 Cup or 2 Medium size Boiled & Mashed Potatoes
1 Tbsp Maize Flour (Makai Ka Aata) (dry roasted for a min)
2 Tbsp Bengal Gram Flour (Besan) (dry roasted for a min)
1/2 Tsp Garam Masala Powder
1/2 Tsp Black Pepper Powder
2 Tbsp Fine Chopped Coriander Leaves
1 Tbsp Fine Chopped Mint Leaves
1 Tbsp Lemon Juice
1 Tbsp Melted Yello Butter (Salted)
1/2 - 1 Cup Fresh Bread Crumbs
Salt to taste

Serving: Makes 8-9 Medium Size Kebabs
Preparation Time: 30 mins
Cooking Time: 20 mins
*1 Cup=240ml


1. In a bowl mix Corn, Onion, Green Chillies, Potatoes, Maize Flour (Makai Aata), Bengal Gram Flour (Besan), Garam Masala Powder, Black Pepper Powder, Coriander Leaves, Mint Leaves, Salt, Lemon, & Melted Yellow Butter (Salted).
2. Add 1/2 Cup fresh Bread Crumbs (Grind 4-5 slices of bread).
3. Mix well and check if mixture is binding. If required add more bread crumbs.
4. Give the mixture Kebab Shape (Oval). You can also give Round Kebab shape if you desire.
5. Prepare remaining Kebab in same way.
6. Refrigerate for at least 1 hour.
7. After 1 hour heat oil in Pan for shallow frying.
8. Fry Kebabs in batches. Keep flame on medium to high and cook on both sides till golden.
9. Once it is done take out on tissue and serve hot with Coriander & Mint Chutney / Ketchup.


1. As we have used uncooked Corn the mixture will be slightly loose. Add more bread crumbs if it is not possible to give Kebab shape. Mixture should have enough binding to hold shape of Kebab while frying. It will not get very hard but remain
2. Refrigerating the Kebabs before frying helps in setting the Kebab and avoid breaking in oil! The Kebabs will have moisture and will be light. It will not get very hard on refrigerating!
3. You can either Shallow Fry or Deep Fry the Kebabs. You can even roast Kebabs in oven/OTG.
4. Once oil is hot put one Kebab to check if it breaks. If it breaks add more bread crumbs and set it in refrigerator for some time. If it does not break and it is fine add more Kebabs! Fry 3-4 Kebabs at a time as per the size of the Pan.

Click the "Print" Button on the top of this Page to "Save" this recipe

Corn Kebab - Bhutte De Kabab - Magic of Indian Rasoi - Priya R

Corn Kebab - Bhutte De Kabab - Magic of Indian Rasoi - Priya R

Corn Kebab - Bhutte De Kabab - Magic of Indian Rasoi - Priya R

Corn Kebab - Bhutte De Kabab - Magic of Indian Rasoi - Priya R