Bhutte Ke Kebab

Description

Bhutte Ke Kebab

Enjoy our Bhutte Ke Kebab, a vegetarian delicacy honoring the inherent freshness of fresh maize, with its sweet, smoky charm. These golden patties have an enticing crunchy outside that gives way to a luscious, soft within full of flavorful spices and sweet corn kernels. This healthy dish offers excellent comfort and amiable appeal in our laid-back, contemporary café setting—ideal for a filling snack or shared appetizer on a leisurely day.

Key Ingredients

• Sweet corn kernels, boiled potatoes, ginger, green chilies, fresh coriander
• Roasted gram flour, garam masala, chaat masala, lemon juice, bread crumbs
• Ghee, fresh mint leaves, onions

Quick-Made Recipe

1. Boil fresh sweet corn kernels until tender, then coarsely crush or grind them; boil and mash potatoes separately, then combine with crushed corn, finely chopped ginger, green chilies, onions, and fresh coriander.
2. Add roasted gram flour for binding, garam masala, chaat masala, lemon juice, and salt; mix thoroughly into a firm dough-like consistency, adjusting with bread crumbs if needed, then chill for 30 minutes to set.
3. Divide the mixture into equal portions and shape into round patties or elongated kebabs, pressing gently for even thickness.
4. Heat ghee in a pan and shallow fry the patties over medium heat, turning once, until both sides are golden brown and crisply textured.
5. Drain excess oil, sprinkle with extra chaat masala, garnish with mint leaves, and serve hot with tangy mint-coriander chutney.

With fresh, high-quality products and genuine touches, we at Avayacafe turn seasonal favorites into sophisticated café offers. Every day, we prepare our Bhutte Ke Kebab, which showcases the vivid sweetness of maize counterbalanced by delicate spices for a light yet filling vegetarian meal. This meal epitomizes Avayacafe’s dedication to tasty, health-conscious cuisine that gives warmth and delight to every visit and is perfect with our carefully chosen coffees or herbal teas in a friendly, modern setting.