Corn Paneer Cutlet Recipe

Ingredients

• 1 Cup sweet corn kernels, fresh or frozen
• 1/2 Cup paneer grated
• 1 boiled potato, peeled
• 1/2 Cup finely chopped onion
• 1 tablespoon chopped coriander
• 1 tablespoon grated ginger
• 1 green chili chopped
• Salt to taste
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin powder ((jeera powder))
• 1 teaspoon chaat masala
• 1 teaspoon red chilli powder
• 1/4 Cup gram flour (besan)
• 1/4 Cup refined oil

Instructions

1. 1

   Crush the corn kernels with a potato masher or whiz them once in a food processor. Do not make smooth paste of kernels.

2. 2

   Combine all the ingredients for cutlet except cooking oil in a large mixing bowl. Mix together to make cutlet paste.

3. 3

   Pinch a lemon size portion of the mixture. Shape it into flat round discs of half an inch thickness. Similarly, shape all the cutlet and arrange neatly on a plate or baking sheet. At this stage, you can store cutlet in the fridge until ready to fry.

4. 4

   Heat oil in a deep-fry pan over medium flame. Shallow fry the cutlet in small batches till crisp and golden from both sides. Do not flip cutlets more than once or twice while shallow frying. fry Drain the tikki in a paper lined with an oil absorbent paper. ing.

5. 5

   Serve Corn Paneer Cutlet with green chutney.