Curried Lentil and Corn Kebabs

Step 1 -

In a pan, heat the cumin and coriander seeds. Dry toast for 2 minutes only and coarsely grind them when cool. Set them aside.

Step 2 -

Heat 2 tsp oil in the same pan, add the coarse spice mix. Sautè for a minute and add the ginger-garlic paste and green chilies.

Step 3 -

Cook this for 2 minutes andthen add the turmeric along withthe cooked and well drained dal and corn. Mix and sautè gently for about 5-7 minutes until the moisture evaporates.

Step 4 -

Mix in the paprika and switch off the flame.

Step 5 -

Once cool, blitz this mixture in thefood processor so that it comes together. Remove to a bowl.

Step 6 -

Grate a small boiled potato into this and add the ground oats. Add salt to taste, and mix well.

Step 7 -

Apply some oil to your palms, and shape this mixture into kebabs or cutlets. This recipe yields about 7 medium kebabs.

Step 8 -

Heat a cast iron skillet and add oil of your choice (enough to thickly coat the bottom of the pan)

Step 9 -

Cook the kebabs over medium heat on both sides until you get a golden brown sear.

Step 10 -

Serve immediately with a chutney or sauce/dip of your choice.