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 chopped Onions, 1/4 Cup chopped Bell Pepper (Capsicum), 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 or Panko
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 Pepper Powder (Kali Mirch), 1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Roasted Cumin Powder (Jeera), 1.5 Teaspoon Chaat Masala, 1 Teaspoon Salt, or to taste
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.