Bhutte-Aam Ke Kabab/ Corn-Raw Mango Kabab


Corn-Raw Mango Kabab

भुट्टे और कच्चे आम के कबाब

After the sultry summers, as the rain starts pouring, our preference and liking for food changes automatically. The weather is cool and the air is fresh. We start longing for some fried food with kadak masala chai. There are some particular ingredients which arrive only during monsoon. You will feel the divine smell of roasting the corncob(भुट्टा) in the air. Raw mangoes too reign over the vegetable market. A perfect pairing of ingredients is always magical. Both the ingredients together make an amazing snack, CORN n’ RAW MANGO KABAB or CUTLETS


Both boiled and roasted corn kernels are used to make these yummy kababs. Boiled potatoes are the base, whereas raw mangoes give them a distinct tangy flavour which feels so good. Boiled corn works as the binding agent and keeps the kababs soft and moist too

Prep time – 15 min
Resting time – 15 min
Cook time – 15 min
Course – Starter/evening snacks
Author – Bharti Dhawan


• Boiled potatoes – 4 nos (medium sized)
• Boiled corn kernels – 1/2 cup
• Roasted corn kernels – 2 tbsp
• Finely chopped raw mango – 1/4 cup
• Finely chopped onions – 1/4 cup
• Finely chopped green chillies – 1 tsp
• Finely chopped coriander leaves – 2 tbsp
• Salt + red chilly powder + roasted cumin powder – 1 tsp each
• Cumin seeds/ jeera – 1 tsp
• Oil for pan-frying – 3-4 tbsp


1- Peel and grate /mash potatoes. Keep aside

2- Blend boiled corns into a coarse paste

3- Scrape some kernels from roasted corncob with a sharp knife

4- Take a broad bowl and add all the ingredients mentioned above except oil

5- Combine everything with hand and shape them to medium-sized kababs. Refrigerate them for 15 minutes to set

6- Heat oil in a pan and pan-fry both sides until golden brown

7- Serve bhutte-aam ke kababs with mango-mint ki theekhee-meethee chutney


  • Roasted corn kernels should be soft. Hard and chewy corn won’t make you feel good while eating

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