Corn Cutlet Recipe | Corn Kebab | Corn & Potato Cutlets
Corn Cutlet or Corn Kebab is a crispy and delicious snack made by deep frying a mixture of spiced sweet corn and potatoes.
Recipe Info
Ingredients For Corn Cutlet Recipe | Corn Kebab | Corn & Potato Cutlets
- 1 Cup Sweet Corn Kernels
- 2 Medium Sized Potatoes
- 1/4 Cup Onions chopped
- 1/4 Cup Green Capsicum (Bell Pepper / Shimla Mirch) chopped
- 2 Green Chilies
- 1 Tablespoon Ginger-Garlic paste
- 1/2 Cup Bread Crumbs or Panko
- 1 Tablespoon Corn Flour
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Black Peppercorn (Sabut Kali Mirch)
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1/2 Teaspoon Roasted Cumin Powder (Bhuna Jeera Powder)
- 1.5 Teaspoon Chaat Masala
- 1 Teaspoon Salt or to taste
- 1 Cup Cooking Oil for frying
Step By Step Instructions for Corn Cutlet Recipe | Corn Kebab | Corn & Potato Cutlets
- Boil the potatoes and mash them in a mixing bowl.2 Medium Sized Potatoes
- Pressure cook or boil the corn kernels for 5 minutes or till they are cooked. You can also microwave for 2-3 minutes instead. Then coarsely grind them and add them to the bowl.1 Cup Sweet Corn Kernels
- Add finely chopped onions, bell peppers (capsicum), green chillies and ginger-garlic paste.1/4 Cup Onions, 1/4 Cup Green Capsicum (Bell Pepper / Shimla Mirch), 2 Green Chilies, 1 Tablespoon Ginger-Garlic paste
- Then add some corn flour and breadcrumbs (or panko) to the mixture. This will help absorb the excess moisture and bind the cutlets.1 Tablespoon Corn Flour, 1/2 Cup Bread Crumbs
- Add red chili powder, turmeric powder, black pepper powder, cumin powder, chaat masala and salt to the bowl.1 Teaspoon Red Chilli Powder, 1 Teaspoon Black Peppercorn (Sabut Kali Mirch), 1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Roasted Cumin Powder (Bhuna Jeera Powder), 1.5 Teaspoon Chaat Masala, 1 Teaspoon Salt
- Mix all the ingredients together.
- Divide the mixture into roughly 10 equal parts. Shape each part into a cylinder using your hands.
- Heat oil in a pan and add the cutlets into the hot oil.
- Fry on medium heat till they turn crispy and golden brown in color.
- Corn Cutlets are ready. Serve them hot with tomato ketchup, coriander chutney or mint chutney.
