Healthy Foodist
CORN PANEER CUTLETS
Difficulty:
Preparation Time:
10 Minutes
Cooking Time:
20 Minutes
Total Time:
30 Minutes
Servings:
2
For those who are a fan of starters or appetizers, here’s a recipe that can be a quick fix for your home parties. The Corn Cutlet recipe here, is a delicious dish, crispy from the outside and soft & spicy from inside, which can be perfect to have as an evening snack as well. I have added paneer into this recipe for the protein element which also gives a soft, creamy texture in the inside. You may also add some grated cheese here.
This recipe has very minimal use of spices, yet is full of flavour. The use of corn (maize) flour (makai ka aata) to use as a binding agent gives a unique taste to these cutlets. Also being coarse in texture, it makes the outer part more crispy. However, you can replace this with rice flour in case of unavailability.
Though these cutlets are shallow fried, you can go ahead with deep frying or even air frying as per choice. For airfrying, preheat the airfryer and then fry for 8-10 mins at 200 degrees while turning sides and checking after every 3-4 mins. Make sure to apply some oil on both sides to avoid excessive drying. Savour these Corn Paneer Cutlets hot, with some spicy tangy chutney. It would specially be a treat to make these during the monsoons!
Ingredients:
- 1 cup boiled corn kernels
- ½ cup grated paneer
- 2 medium sized potatoes
- 1.5 teaspoon ginger- green chilli paste
- 1 teaspoon chilli flakes
- 1 teaspoon garam masala
- 2 tablespoon chopped coriander
- 2-3 tablespoon maize flour
- Salt, to taste
- 3-4 tablespoon oil, for shallow frying
Direction:
- To make this quick Corn Cutlet recipe, start with boiling one cup of corn and grind coarsely without adding any water. Add grated paneer and mashed boiled potatoes into it.
- Add in ginger-green chilli paste, garam masala and red chilli flakes.
- Also add finely chopped coriander and 2-3 tablespoon of maize flour (makai atta). Add salt as per taste and mix without adding any water. Adjust quantity of corn flour as per the moisture content to make sure the dough is thick.
- Make small balls and flatten to make small round tikkis. Make sure not to keep them too thick as it won’t get cooked from inside while shallow frying.
- Heat a tablespoon of oil in a pan and place tikkis onto it. Keep the flame to low and slow cook them for 8-10 mins till they turn golden brown from both sides. Keep flipping and adding some oil after every 3-4 mins till done.
- Serve the tikkis hot with ketchup/ green chutney or some tamarind chutney.
