Adopted from 'Simply Vegetarian ' book by Sanjeev Kapoor
These corn cutlets are made with sweet corn and they are crunchy and quite spicy with a hint of sweetness. Like any other cutlets, they can be served as snacks at tea time, as appetizers during dinners, and used as burger patties. What I really like about these cutlets is that they can be made on the
previous day and refrigerated till required. I have made them a few times for parties and they have always pleased the crowd.
In the original recipe, the cutlets are deep fried. Since the cutlets tend to break open while deep frying, I prefer to shallow fry them. Reduce the number of chillies to make the cutlets less spicy.
1 cup corn niblets, fresh or frozen
2 medium onions, chopped
4 green chillies, chopped
2 inch fresh ginger, roughly chopped
1 medium bunch coriander leaves, chopped
1/4 cup chickpea flour (besan), sifted
1 teaspoon cumin seeds
1 teaspoon fennel seeds (saunf)
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon red chilli powder
1 teaspoon garam masala powder
1/4 cup bread crumbs + 3 tablespoons for rolling
2 tablespoons lemon juice
2 tablespoons chaat masala
salt to taste
2 tablespoons oil + for shallow frying
- Cook corn niblets in microwave or in boiling water for 5 minutes. Cool. Drain and squeeze them to remove excess water. Keep aside.
- Roast chickpea flour in a pan until aromatic. Keep aside.
- Heat 2 tablespoons of oil in a pan. Add cumin and fennel seeds. When they begin to crackle, add onions, green chillies, and ginger and sauté till onions turn light brown in colour.
- Add turmeric powder, coriander powder, red chilli powder and garam masala powder. Mix well.
- Add 3/4 of the cooked corns and sauté till dry.
- Cool and roughly grind. Empty into a bowl
- Add the rest of the corns, coriander leaves, chickpea flour, bread crumbs and salt to taste. Mix well. The mixture will be sticky.
- Divide into 16 equal parts. Apply oil to your palms and shape into cutlets.
- Keep in the fridge for 15-20 minutes.
- Heat a few teaspoons oil on a shallow fry pan. Lightly roll the cutlets in bread crumbs one by one and place cutlets on the hot pan and drizzle oil around cutlets and cook on both sides till nice and golden in colour.
- Sprinkle chaat masala and lemon juice before serving.
- Make the cutlets a day before and refrigerate. Cook on the day of serving.
- Use a zip lock bag for making cutlets. Oil the surface and pat cutlets on the bag.
- You could also deep fry the cutlets. If they tend to break open while frying, add more bread crumbs.
- Make larger cutlets and use them in burgers.