Easy Corn Cutlets | Corn kebabs | Corn Aloo Tikki

Many of us have great summer/rainy season memories surrounding sweet corn or as we call it Bhutta. But apart from its rich taste, corn has several health benefits. Because of the high fiber content, it can help digestion. It also contains B-vitamins with essential minerals such as zinc, magnesium, copper, iron and manganese. Corn is a good source of antioxidants which promotes eye health. So as a mom I wanted to incorporate this super food in my kid’s diet. Working with recipes I came up with this easy to make, quick and super delicious corn cutlet which can be healthy as well (not adding to your waistline but satisfying your palate)

Corn cutlets or Corn patties or Makai patties is a piquant & a delectable dish. It can be made ahead and kept in the fridge till fried. It freezes well too. This recipe is quite popular among children as well. It can be served as appetizers, side dish, evening snack with tea or in a burger. You could use an air fryer, but I prefer to shallow fry them in very little oil. I have included both frying techniques in this blog. Whatever you do, it’s one great recipe and must be tried.

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Cuisine Indian

Servings: 10 Servings

INGREDIENTS

·        4 potatoes, boiled

·         1 cup corn, boiled

·         1 tablespoon vegetable oil

·         1 onion, finely chopped

·         3 cloves garlic and ½  inch ginger crushed or in paste form

·         2 green chilies, finely chopped

·         1 teaspoon salt

·         ¼ tsp kashmiri red chili powder / lal mirch powder

·         ¼ tsp turmeric powder / haldi

·         ½ tsp garam masala powder

·         ½ tsp chaat masala

·         1 tbsp besan / chickpea flour (roasted)

·         1 tbsp corn flour

·         ¼ tsp pepper (crushed)

·         1 tbsp lemon juice

·         coriander leaves, finely chopped

FOR THE COATING

• 1 egg, beaten (for vegetarian option: use 1 tsp corn starch and mix in 3 tsp of water to form slurry)
• 1 cup bread crumbs

FOR FRYING

2 Tsp vegetable oil

INSTRUCTIONS

1.      Boil the potatoes till fork tender. Mash the potatoes and mix it with boiled & mashed corn kernels. Set aside.

2.      Heat oil in a pan and add in the chopped onions. Fry till the onions are soft. Add in the crushed ginger-garlic. Next, add in finely chopped green chilies and salt. Finally add all the masala's to the pan and saute for 2 mins on low flame till all contents are mixed well

3.      To this add the potato corn mixture along with finely chopped coriander leaves. Mix well. Check for seasoning. Let the mixture cool. Add in the lemon juice, roasted besan and cornflour to form dough.

4.      Make small patties and keep them in refrigerator for 10 minutes.

5.      Take the patties and dip it in the egg and then the bread crumbs. Repeat till all the patties are coated in egg and bread crumbs. Set aside.

6.      #Shallow Fry Method

Heat oil in a pan until its hot. Turn the stove to medium flame. Place the patties and shallow fry on both sides until golden. Remove the cutlets and drain on paper towels.

#Air fryer method.

Place the patties inside the air fryer. Set the timer for 10 minutes and fry the patties in 200 degrees Celsius temperature. Fry in batches. Do not over crowd the air fryer.

NOTES:

·         You can add any vegetables of your choice to make it more nutritious.

·         Refrigerate the bread crumb coated patties for 10 minutes, before frying to avoid cutlets breaking in oil.

·         Adjust the amount of green chilli according to your requirement for spiciness.

·          Pattie mixture can be easily stored upto 1 week in refrigerator and fried according to need.

·          Coating of cutlet can also be done with corn starch solution (replacing egg) and then coated with bread crumbs.

·         You could use frozen corn or fresh corn for this recipe