Make Easy Corn Cutlets For Evening Snacks
New Delhi: Corn cutlet snack made with mashed potatoes and stuffed with a spicy corn filling. Let’s check out the ingredients for the recipe.
For Corn Cutlet Stuffing
- 1 medium corn cob, steamed
- ½ teaspoon red chilli powder or 1 to 2 green chillies, chopped (you can also add both, about 1 green chilli and ¼ teaspoon red chilli powder)
- ½ teaspoon chaat masala
- 4 teaspoon coriander leaves, chopped
- 1 teaspoon ginger, finely chopped
- 1 teaspoon lemon juice
- salt as required
For The Outer Cover Of Corn Cutlet
- 3 medium potatoes or 2 large potatoes, steamed or boiled
- 2 to 3 tablespoons Rice Flour or corn starch or arrowroot flour or gram flour or bread pulp
- ¼ teaspoon red chilli powder or cayenne pepper
- ¼ teaspoon cumin powder
- ¼ teaspoon Coriander Powder
- salt as required
- oil for shallow frying or pan-frying as required
Preparing Spiced Stuffing
- First, steam or cook the corn cob till the kernels are tender and cooked well. Remove the corn kernels carefully with a knife and keep them aside.
- You can steam or pressure cook both the corn cob and potatoes together.
- The potatoes have to be cooked completely till they fall apart.
- In a bowl or a small pan, take the corn kernels. Add chopped ginger, chopped green chillies, coriander leaves, chaat masala, red chilli powder, lemon juice and salt as required.
- Mix well and check the taste. Add more of the spices or salt if required.
- I have not minced the corn. But if you want you can coarsely grind the corn in a mixer-grinder without the spices, coriander leaves etc.
Making Outer Potato Cover
- In another bowl, peel and then grate the boiled potatoes when they become warm. Mash them with your hands or a potato masher or fork. Let the mashed potatoes cool at room temperature.
- Add rice flour, cumin powder, coriander powder, red chilli powder and salt. I have used rice flour to bind the patties. You can also use cornstarch (called cornflour in India) to bind.
- Other options to bind are bread pulp (soaked and squeezed bread slices), arrowroot flour and even gram flour (besan). Gram flour will give its taste in the patties. You can also add buckwheat flour (kutttu ka atta), and water chestnut flour (singhare ka atta). But remember the taste will change.
- Mix and then form equal sized balls from the mixture.
Stuffing And Shaping Corn Cutlet
- Take each ball and flatten it on your palm. Place a few teaspoons of corn stuffing in the center.
- Bring the edges in the center and cover the stuffing. Shape with your palms into medium or large patties/tikkis.
- Before stuffing and shaping the patties, apply some oil to your palms. The oil gets rid of the stickiness if any from the potato mixture.
- Make all the cutlets this way.
Frying Corn Cutlet
- Heat oil in a Tava/griddle or frying pan or skillet till medium hot. You can either shallow fry or fry with less oil.
- Place the stuffed corn cutlet in medium hot oil.
- When one side becomes golden and crisp, then turn over gently with a spatula and fry the other side.
- Fry the second side till crispy golden and turn over again.
- Flip a couple of times if needed to get an even golden colour and crisp texture.
- Remove them on paper kitchen towels to remove excess oil.
- Serve corn cutlet hot with coriander chutney or tomato sauce or mint chutney. You can also add them to burger buns or make sandwiches with them or have them with bread.
- They make for a tasty crispy evening tea time snack.