Ingredients:

• 1 cup tin corn

• 2 big boiled potatoes

• 1 onion cut finely

• 2 green chillies chopped finely

• 1/2 tbsp ginger chopped finely

• 1/2 tbsp chopped garlic finely

• 1 tbsp corainder leaves chopped finely

• 2 tbsp gram flour

• 1/2 tbsp chaat powder

• 1/2 tbsp kashmiri chilli powder

• 1 tsp jeera powder (cumin powder)

• 1/2 tbsp garam masala

• 1/2 tbsp amchur (mango powder)

• salt as per taste

Method:

1. In a bowl mash or grate the boiled potatoes.

2. Add all the above ingredients in the bowl and mix well.

3. Make equal size rounds balls and flatten them.

4. Refrigerate it for a couple of hours if possible to prevent it from breaking.

5. On a non stick pan put 2-3 drops of oil and place the corn kebabs on it.

6. Cook on both sides on low flame till golden brown.

7. Alternatively you can deep fry also.

8. Remove in a serving plate sprinkle some chaat and chilli powder on the kebabs and serve with green chutney.