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Americans always wolf on corn dogs whenever they are at any carnival, fest, or party. They are easy to carry and eat while walking. They even have their own day, National Corn Dog Day, celebrated on 19 May. The American Classic Corn Dog and Indian Seekh Kebab now have crossed paths to create the Chicken Seekh Kebab Corn Dog. It is a treat for Indo-Americans who often get confused about what to eat such as Chicken Seekh Kebab or Corn Dog. The dilemma has been resolved since a union of Indian Kebab and American corn Dog has been formed. The fusion is a wonder in itself.
Corn Dogs were initially made in America that consists of a sausage on a stick covered with a thick layer of cornbread batter and then fried deeply. Whereas, Kebab – name of a dish, was first found in 1377 Turkish script. So, as the name is Turkish-originated, even the dish was created in Turkey, travelled through Afghanistan by invaders to India, and then popularised by Mughals, is one of the most finger-licking and lip-smacking dishes ever. The royal dish was turned into romantic delicacies in Mughals kitchens. Seekh Kebabs were initially known as Shish Kebabs consists of a tender patty that has a complex share of authentic spices and minced meat, having a distinct smoky flavour. The kakori kebabs are a softer version of the normal Seekh kebabs. Kebabs have come a long way and are cherished by the Indian natives as their own.
Ingredients
Chicken Seekh Kebab Corn Dogs
- 1 pound minced chicken
- 1 small onion, chopped
- 2 Thai green chilies
- 2 cloves garlic
- 1 inch ginger, chopped
- 2 tablespoons raw cashews
- 2 tablespoons chopped fresh coriander
- Juice of 1/4 lemon
- 1 1/2 teaspoons garam masala
- 1 tablespoon breadcrumbs
- 1 tablespoon ghee
- Salt, to taste
- Bamboo skewers
- Corn Dog Batter
- 3/4 cup all-purpose flour
- 3/4 cup cornmeal
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 2 tablespoons honey
- 1 egg, lightly beaten
- 3/4 cup milk
- Canola/vegetable oil, for deep-frying
Method:
1. Soak bamboo skewers in water for a minimum of 30 minutes.
2. In a blender, add onion, chilies, ginger, garlic and cashews and blend until smooth.
3. Add mixture to minced chicken along with coriander, lemon juice, garam masala, breadcrumbs, ghee and salt to taste. Gently mix until all ingredients are incorporated. Set in the fridge for 30 minutes to rest.
4. Thread meat mixture onto soaked skewers to form a “hot dog” shape, and place on a hot grill pan*.
5. Cook for 3 to 4 minutes on each side until cooked through. Set aside.
6. In a deep-sided pot, heat oil to 350 degrees. Pour batter into a tall glass.
7. Gently pat each kebab to remove any excess moisture before dipping it in the batter. Ensure that the entire kebab is coated in the batter.
8. Place dipped kebabs into the hot oil and cook for 2 to 3 minutes until golden brown and puffed.
Enjoy right away!
*Tip: If chicken mixture is not adhering to the skewers, chill formed chicken skewers prior to frying.
