Bhutta mil gaya!

Pushpesh Pant

Those who love kebabs have their own preferences. Some prefer the melt-in-the-mouth galouti over everything else, while there are legions of fans who can come to blows to defend the honour of the much more robust and rustic seekh kebab. Though the nawabs of Lucknow commanded their bawarchis to create the pate-like kakori, it is an exception, not the norm. However, we digress. We have been wondering why there is a paucity of veg seekh kebab. The Jaipuri seekh has too much mawa and dried fruits for our liking and subz ki seekh lacks the rough chewy texture we love.

Recently, Chef Bisht wowed us with Bhutte ki Seekh that fulfilled all our desires. Here is the recipe that has been slightly modified for cooking at home. 

Bhutte ki Seekh

Ingredients

1 cup sweet corn kernels (lightly steamed)

2 boiled potatoes, medium sized 

¼ cup bread crumbs 

1 tbsp red chilli flakes

 2 green chillies, chopped 

1 tbsp, black pepper, coarsely ground

½ tsp royal cumin seeds 

1 tsp coriander powder

Salt to taste

1 tbsp garam masala (aromatic, preferably freshly ground)

3 tbsp oil to pan grill

Method

Crush the corn coarsely in a grinder without reducing it to pulp. Mash the potatoes and blend with corn. Now add all the powdered spices and salt. Mix well and roll the mixture after dividing it into small balls. Then roll these balls into sausage like tubes, about 5-inch in length. Spread bread crumbs on a flat plate and roll the kebab in it to coat evenly. Spread a thin film of oil on a non-stick pan and grill the kebabs till they are evenly brown, turning delicately with a wooden spatula once. Alternatively, grill in a home barbeque or cook in a pre-heated oven. Cut it into small pieces before serving with mint chutney or sauce.