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
- Dry Manchurian
- Vegan Corn Fritters
- Urad Dal Vada
- Mini Mushroom Sandwiches
- Chilli Garlic Baby Corn
- Instant Rava Appe
Oil-free Chana Corn Kebabs
- 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
- 4–5 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
- 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.
- Then, add diced onion, garlic, and chopped coriander and mix.
- Next, add in all the spices and salt mentioned in the ingredients list.
- Then, add the boiled sweet corn and mix.
- Further, make small balls out of the mixture and flatten them on both sides like a kebab shape.
- 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.