CORN CUTLET

Yet another adventurous attempt to re-ignite everyone’s taste buds during my previous rainy day experience. A very simple and tasty snack that can be prepared with items that are readily available. I can rest assure you all that, this dish will bring a smile to all that craves for the evening “norukutheeni”!

Ingredients

Sweet corn / fresh corn kernels—                ¾ cup

Boiled potato—                                                1 cup

Bread crumbs—                                               2 tbsp

Corn flour—                                                    2 tbsp

Cumin seeds—                                                 ½ tsp

Coriander powder—                                     ½ tsp

Chilli powder—                                               ½ tsp

Garam masala powder—                              ½ tsp

Amchur / Dry mango powder—                   ½ tsp

Salt—                                                                1 ¼ tsp

Fresh coriander leaves

Oil for frying.

Method

If using fresh corn kernels, cook corn with salt.

Heat 1 tbsp oil in a pan, add cumin seeds, when they crack add the sweet corn / cooked corn and stir it for two minutes. Add coriander, chilli, garam masala and amchur powder, mix it well and cook for further two minutes. Cool it and blend the corn mixture into a coarse paste. Take a deep plate add the boiled potato, bread crumbs, corn flour, corn mixture, salt, and cut coriander leaves. Combine everything well to form a dough. Take small portion of dough and shape them into cutlets. Place the cutlets in a hot pan, drizzle some oil and cook the cutlet on both sides on medium flame.

Enjoy hot corn cutlet!

 

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