Methi Makai Kebab Corn Kebab

Methi Makai Kebab (Corn Kebab)

Methi Makai Kebab (Corn Kebab)

By cooking.nytimes.com
1 hour 25 minutes

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Details
  • Servings:   6
  • Calories:   229
  • Protein:   8g
  •  
  • Fiber:   7g
  • Sugar:   7g
  • Carb Total:   41g
  •  
  • Trans Fat:   1g
  • Saturated:   1g
  • Fat Total:   6g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • middle eastern
Comments
Ingredients
  • 1/4 cup dried fenugreek leaves
  • 2 pounds corn kernels (frozen is fine; thaw it first)
  • High-quality vegetable oil as needed
  • 2 teaspoons grated ginger
  • 3 or 4 small green chilies or 1 jalapeño, seeded and minced
  • 1 teaspoon asafetida powder
  • 1 teaspoon ground turmeric
  • 2 teaspoons coarse salt
Instructions

Methi Makai Kebab (Corn Kebab) serves 6 original recipe by cooking.nytimes.com.

View original preparation instructions

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