Gluten Free Vegan Corn Kebab

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Gluten Free Vegan Corn Kebab:

Gluten free Vegan corn kebab: This is again a simple recipe, throw a few things together and your Gluten free vegan corn  Kebab is ready. I am using sweet potato instead of the regular potato. Sweet potato is loaded with antioxidants, it is cheap and easily available so makes every sense to replace the potatoes with these. Also whenever you make these kebabs do not skip the chutney. The kebabs are no fun without the Mint and Coriander chutney. Also you can use fresh or frozen corn, which means corn kebabs can be on your table 365 days a year.

Preparation + Cooking Time: Under 15 mins

Serves: Makes 4-5 Kebabs

Ingredients:

For Kebabs:

  1. Corn: One cup corn kernels
  2. Onion: Finely chopped, 3/4 cup
  3. Green Chillies: Finely chopped, 1 teaspoon
  4. Sweet Potato: 1 cup, boiled and mashed
  5. Mint + green fresh coriander leaves: 1/2 cup
  6. Capsicum: 2 tbsp, finely chopped
  7. Rice Flour: 1/4 cup (To bind everything together)
  8. Salt
  9. Garam Masala Powder: 1 tbsp
  10. Lemon juice: 2-3 tbsp OR dry mango powder: 1tbsp
  11. Satay Sticks: 4-5
  12. Oil (Any veg oil)

———————

For the chutney:

  1. Green Coriander: 2 Cups. Clean the leaves and chop them coarsely
  2. Mint: 1/2 cup. Chopped
  3. Garlic: 2-3 cloves
  4. Green Chillies: 2-3 chopped ( If you want less hot, use only 1)
  5. Lemon: Juice of 1 big lemon or 2 small.
  6. Water: 3/4 cup or less

Method:

Kebabs:

  • Combine everything together, make it like a dough, then grease your palm with some oil and start putting the kebab dough on the satay stick. Do this gently.
  • Now in a non stick pan pour some oil, when it gets hot, place the kebabs first cook on low heat for 2-3 minutes then turn the heat medium high, cook like this for a minute or so, the kebabs they will turn brown.
  • Cook all sides and after all sides become brown remove kebabs from the pan.

Chutney:

  • In a blender, blitz the mint, coriander, lemon juice, garlic cloves with some salt and a bit of water.
  • Start with very little water, if the chutney looks too thick then add just a bit more.
  • The chutney should never be too runny, it should be slightly loose than your tomato ketchup.
  • When you get this consistency your chutney is ready.
  • You can keep this in a container in the refrigerator for upto 3-4 days.

For more Vegan recipes, check out the link below:

https://www.glutenfreeindian.com/category/vegan/

 

Get some awesome food inspirations on our Instagram page:

https://www.instagram.com/p/BZIQqeehD0_/

Gluten Free Vegan Corn Kebab

Recipe by Khushboo
Servings

2

servings
Prep time

10

minutes
Cooking time

5

minutes

Ingredients

  • Kebabs
  • Corn: One cup corn kernels

  • Onion: Finely chopped, 3/4 cup

  • Green Chillies: Finely chopped, 1 teaspoon

  • Sweet Potato: 1 cup, boiled and mashed

  • Mint + green fresh coriander leaves: 1/2 cup

  • Capsicum: 2 tbsp, finely chopped

  • Rice Flour: 1/4 cup (To bind everything together)

  • Salt

  • Garam Masala Powder: 1 tbsp

  • Lemon juice: 2-3 tbsp OR dry mango powder: 1tbsp

  • Satay Sticks: 4-5

  • Oil (Any veg oil)

  • Chutney
  • Green Coriander: 2 Cups. Clean the leaves and chop them coarsely

  • Mint: 1/2 cup. Chopped

  • Garlic: 2-3 cloves

  • Green Chillies: 2-3 chopped ( If you want less hot, use only 1)

  • Lemon: Juice of 1 big lemon or 2 small.

  • Water: 3/4 cup or less

Directions

  • Kebabs
  • Combine everything together, make it like a dough.
  • Grease your palm with some oil and start putting the kebab dough on the satay stick. Do this gently.
  • Now in a non stick pan pour some oil, when it gets hot, place the kebabs first cook on low heat for 2-3 minutes.
  • Turn the heat medium high, cook like this for a minute or so, the kebabs they will turn brown.
  • Cook all sides and after all sides become brown remove kebabs from the pan.
  • Chutney
  • In a blender, blitz the mint, coriander, lemon juice, garlic cloves with some salt and a bit of water.
  • Start with very little water, if the chutney looks too thick then add just a bit more.
  • The chutney should never be too runny, it should be slightly loose than your tomato ketchup.
  • When you get this consistency your chutney is ready.
  • You can keep this in a container in the refrigerator for upto 3-4 days.

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This Post Has One Comment

  1. Diksha Harshita

    Hi! Thanks for sharing this detailed recipe. Will surely try it.

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KON’NICHIWA!

Hi! I am Khushboo. I am gluten intolerant and this is my Gluten-Free food diary. My recipes are not necessarily fancy, they are practical and simple. Journey with me on my exciting food discoveries as I am on a mission to make gluten-free food enjoyable, fun & affordable. If they can make it with gluten, we can make it without.

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