Step-by-Step Recipe:

1. Cooking the Gobindobhog Rice:

• Rinse 1 cup of Lalbaba Gobindobhog rice thoroughly and cook it in 2 cups of water until the rice is tender and water is absorbed.
• Let the cooked rice cool completely. (The rice should be sticky to hold the kebab mixture together.)

2. Preparing the Kebab Mixture:

• In a large mixing bowl, add the cooled Gobindobhog rice, boiled and mashed potatoes, and sweet corn kernels.
• Mix in the finely chopped onions, ginger-garlic paste, green chilies, and coriander leaves.
• Add the garam masala powder, red chili powder, chaat masala, and salt.
• Next, add 3 tablespoons of cornflour to bind the mixture.
• Mix everything thoroughly until you get a smooth and firm dough-like consistency.

3. Shaping the Kebabs:

• Grease your palms lightly and take a small portion of the mixture.
• Shape into small, round, or oval kebabs (approximately 2-inch diameter).
• Roll each kebab lightly in breadcrumbs for a crispy outer texture.
• Repeat with the remaining mixture.

4. Shallow Frying the Kebabs:

• Heat oil in a non-stick pan over medium heat.
• Place the kebabs in the pan and shallow fry them on both sides until golden brown and crispy.
• Remove on a paper towel to absorb any excess oil.

5. Serving:

• Arrange the kebabs on a serving plate and drizzle a little lemon juice over them.
• Serve hot with mint-coriander chutney or sweet chili sauce.

Enjoy the delightful aroma and texture of Lalbaba's Gobindobhog rice in a modern twist!