Corn Cutlet
Corn Cutlet
Corn Cutlet, also known as Corn Tikki, is a delectable snack featuring crispy cutlets that melt in your mouth, made from corn, vegetables, and spices. These cutlets are a celebrated monsoon treat in certain regions of India when fresh corn is plentiful.
The Corn Cutlet recipe is packed with vegetables, making it both healthy and nutritious. Rather than deep-frying, I opt to shallow fry them in a pan, using minimal oil or ghee.
While I refer to them as Corn Cutlets due to the blend of vegetables and spices, they can also be known as corn patties or corn tikki. Fresh sweetcorn is my preferred choice for this recipe, though frozen or canned corn is also suitable.
Corn Cutlets have been my cherished snack since childhood. During the monsoon, we would often visit Mahabaleshwar, a renowned hill station in Maharashtra’s Western Ghats, known for its seasonal corn and strawberries. My father would make stops at various street vendors for us to sample an array of corn and strawberry delights. The Corn Cutlets were always a highlight for me! I have endeavoured to replicate the distinctive taste of the Mahabaleshwar cutlets, and I’m pleased to say the attempt has been a triumph.
Other recipes you might like to try are Vegetable Cutlet,
Easy Paneer Pakora to name a few.
Ingredients
½ cup finely chopped onions
¼ cup finely chopped green pepper
¼ cup finely chopped yellow pepper
¼ cup finely chopped red pepper
½ cup boiled grated potatoes
1 cup grated paneer
¼ cup grated cheddar cheese
Salt to taste
1 teaspoon garam masala
2 teaspoon cumin powder
1 teaspoon chaat masala
2 teaspoons red chilli powder
1 cup sweet corn kernels
1 cup minced sweet corn kernels
1 cup rice flour
2 teaspoons green chilli ginger paste
2 tablespoons finely chopped coriander leaves
2 tablespoons ghee
Directions
In a bowl, mix onions, peppers, potatoes, paneer and cheddar cheese.
Next add salt, garam masala, cumin powder, chaat masala, red chilli powder, sweet corn kernels, minced sweet corn kernels, rice flour, green chilli ginger paste and coriander leaves.
Mix gently to bind all the ingredients together. Adjust the quantity of rice flour if the mixture seems too loose. Also, taste to adjust the seasoning according to your taste.
Make 10-12 balls out of the mixture. Grease your hands with some oil and gently flatten each ball to a 1 cm thickness.
Heat oil in a pan and gently place the flattened cutlet in the pan. Shallow fry from both sides until they are crisp and golden brown in colour.
Serve hot with mint chutney!
