Snacks & Appetizers

Oil-free Chana Corn Kebabs

If you’re looking for an appetizer that’s yummy and nutritionally dense at the same time, look no more. These Oil-free Chana Corn Kebabs are melt-in-your-mouth good. Moreover, they do have a creamy texture and flavours ranging from savoury, sour to a little bit smoky. And, these sweet corns bring out a nice chewiness and sweetness in this appetizer.

This Chana Kebab also makes for a light and airy party finger food. You can serve it along with mint and coriander green chutney or tomato ketchup. Also, you can serve it as a fancy party appetizer to your friends and family. Definitely, it’ll be loved by everyone and will prove to be a total hit.

If you like this Oil-free Chana Corn Kebab recipe, you’ll also like some other popular appetizers recipe on the blog like

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Chana Chickpea Kebab over a white plate with blue background

Oil-free Chana Corn Kebabs

  • Author: Shradha
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 10 kebabs 1x
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan


Oil-free Chana Corn Kebabs are melt-in-your-mouth good with a creamy texture and flavours ranging from savoury, sour to a little bit smoky. 



  • 1 cup boiled black chickpeas or kala chana
  • 1 onion, finely diced
  • 45 cloves of garlic, finely diced or crushed
  • A handful of coriander leaves, finely chopped
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 1 tsp red chilli powder
  • Salt to taste
  • 1 tbsp lemon juice
  • ¼ cup boiled sweet corn kernels


  1. First, in a mixing bowl, add boiled chana (chickpeas) and mash them well using a masher or any big spoon or fork. The boiled chana should be mashed properly.
  2. Then, add diced onion, garlic, and chopped coriander and mix.
  3. Next, add in all the spices and salt mentioned in the ingredients list.
  4. Then, add the boiled sweet corn and mix.
  5. Further, make small balls out of the mixture and flatten them on both sides like a kebab shape.
  6. Finally, on a non-stick flat pan, bake them on both sides until they are golden brown. Don’t flip them often in order to avoid breaking.


I suggest you always serve these kebabs with a nice and juicy chutney as by themselves they might feel a bit dry due to being oil-free.

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