Corn Cutlets

I got this from Sanjay Kapoor’s “Bhutte Ke Cutlet” recipe. Tried it and the result was amazing. The cutlets were delicious. ¬†It is basically grinding¬†cooked corn nib-lets with spices, shaping it into cutlets and deep frying them. Ginger, coriander, lemon juice infuse flavor and aroma. Gram flour and bread crumbs are used to hold the cutlets together.

Cooked Corn

Semi cooked corn

Corn Cutlets 1

Coriander, ginger, onion and chili

Corn Cutlets 2

Corn ground with the spices

Corn Cutlets 3

Ground corn and spices mixed with bread crumbs

Corn Cutlets 4

Shape into cutlets

Corn Cutlets 5

Deep fry the cutlets in hot oil

Ingredients:

  • Corn kernels: 1 cup
  • Onions: 2 medium sized
  • Green chillies: 4-6
  • Fresh coriander leaves: 1 medium bunch
  • Gram flour (besan): 1/4th cup
  • Oil: for deep frying
  • Fennel seeds (saunf): 1 tsp
  • Turmeric powder: 1/2 tsp
  • Coriander powder: 1 tsp
  • Red chilli powder: 1 tsp
  • Garam masala powder: 1 tsp
  • Salt
  • Breadcrumbs
  • Lemon Juice: 2 tbsp
  • Chaat Masala: 2 tbsp

Preparation:

  • Boil the corn nib-lets or pressure cook them in two cups of water. Drain the water
  • Chop the onions, ginger, green chilies, coriander
  • Roast the gram flour in a thick pan till it leaves a nice aroma

Method:

  • Heat two tablespoon of oil in a pan
  • Add cumin seeds and fennel seeds and saute
  • Add the onions and saute till they change the color
  • Add the turmeric powder, coriander powder, red chillie powder and garam masala powder. Mix well
  • Add half of the cooked corn and saute till it becomes dry
  • Remove from the heat. Allow the mixture to cool slightly and grind in a food processor
  • Remove in a bowl. Add the remaining corn, coriander leaves, lemon juice and salt
  • Add gram flour and bread crumbs. Mix well to form a dough
  • Shape the dough into equal cutlets
  • Heat oil in a wok for deep frying
  • Once the hot is oil dunk the cutlets. Fry till the cutlets are golden brown in color.
  • Place the fried cutlets on an absorbent paper to remove the excess oil
  • Sprinkle some lime juice and chaat masala on top and serve hot