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Articles: Recipes | Corn Cutlets
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| Ingredients: | | | | | Corn Cobs | : | 4 | | | Milk | : | 1 cup | | | Water | : | 1 cup | | | Salt | : | to taste | | | Pepper Powder | : | to taste | | | Cumin Seeds | : | 1 tsp | | | Butter | : | 2 tsp | | | Potatoes | : | ½ Kg | | | Maida | : | 2 tbsp | | | Bread Crumbs | : | 100 gm | | | Green Chillies | : | 3-4 | | | Coriander Leaves | : | 1 bunch (chopped) | | | Oil | : | for frying | | |
| | Preparation: | | | | Peel, wash and grate the corns while still on cobs. Heat butter in a pressure cooker. Add the cumin seeds. Then add grated corn, milk, water, salt and pepper. Cover and steam for one minute. If required, heat again till all the moisture is absorbed and the corn is tender. | | | | Boil, peel and mash the potatoes. Add chopped green chillis, coriander leaves and cooked corn mixture. Mix well and form into cutlets. Make a thin batter using maida, water and a pinch of salt. Dip the cutlets in batter, coat with breadcrumbs and deep fry till they are golden brown. | | | | Serve it hot with chilli sauce and tomato ketchup. | | |
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