Corn Cutlet
While there are many corn recipes, each with its own unique taste, this cutlet offers the flavors of pakoras, tikkis, and cutlets.
It's prepared in very little oil and looks colorful.
Ingredients
Baby corn - 4 (finely chopped)
Carrots - 2 (finely chopped)
Bell peppers - 3 (finely chopped)
Ginger, green chili, and garlic paste (2 tsp)
Red chili powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Cumin powder - 1 tsp
Garam masala - 1 tsp
Chaat masala - 1 tsp
Salt - 1 tsp
Gram flour - 1/2 Cup
Rice flour - 1/4 cup
Coriander leaves - finely chopped
Method:
First, peel the corn
with the help of a peeler
to remove the grains
Then add finely chopped carrots and bell peppers.
Now add ginger, garlic, and chili paste.
All dry spices
(red chili powder, coriander powder, turmeric, garam masala, chaat masala, cumin powder)
Mix it
Then we'll see how wet the batter is, add gram flour accordingly
And rice flour
Add it
Gram flour helps bind the cutlets and Rice flour makes the cutlets crispy.
Now add finely chopped coriander leaves.
Mix everything thoroughly.
Now knead with your hands. Using a spatula, take small balls of dough and shape them into round cutlets.
The cutlets should be neither too small nor too large.
Take an Italian stand, apply a little oil, and then
Heat water in a pan, place the stand, and place the cutlets on it.
Cover and let it cook for 12-15 minutes.
The cutlets will be well steamed in a short while.
These cooked cutlets can be stored in the refrigerator and eaten whenever desired.
These cutlets don't need to be deep-fried; they can be shallow-fried
or air-fried.
I air-fried them today.
Cooked at 180°C for 10-12 minutes.
They taste as good as they look.
Eat and serve them with hot tomato sauce and green chutney.
I write my recipes in Hindi and upload them in English using Google Translate.
All photos in this recipe were taken with an iPhone 14 Pro.
