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Corn Cutlets
By : Anita RahejaCategory : Other recipes, Bread, Corn
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Pressure cook the corn in one cup water and little salt till tender.
- Drain out the water and keep the boiled corn aside.
- Make a paste of ginger and green chilies.
- Boil the potatoes and mash them while they are still hot.
- Soak the bread slices in water for 2-3 minutes and squeeze out the water completely.
- Add the bread slices to the mashed potatoes.
- Add the boiled corn, crumbled paneer, ginger, green chilly paste, corn flour and salt to the mashed potatoes.
- Mix well.
- Divide the dough into equal portions.
- Make oval rolls.
- Deep fry the cutlets in hot oil till golden.
- Serve hot with tomato ketchup, chilly sauce or green chutney.
Ingredients:
200 gms - corn (shelled)
75 gms - paneer (crumbled)
2 tbsp - corn flour
1" piece - ginger
4 - green chilies
4 - big potatoes
3 - bread slices
oil for deep frying
salt to taste
200 gms - corn (shelled)
75 gms - paneer (crumbled)
2 tbsp - corn flour
1" piece - ginger
4 - green chilies
4 - big potatoes
3 - bread slices
oil for deep frying
salt to taste
RECIPES BY ANITA RAHEJA
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