Sweetcorn Cutlet

Ingredients 

2 Green Chilies

1 Tbsp Ginger-Garlic paste

1/2 Cup Bread Crumbs

1 Tablespoon Corn Flour

1 Teaspoon Red Chilli Powder

1 Teaspoon Black Pepper Powder 

1/2 Teaspoon Turmeric Powder 

1/2 Teaspoon Roasted Cumin Powder 

1.5 Teaspoon Chaat Masala

1 Teaspoon Salt, or to taste

Oil for Frying

Instructions

Boil the potatoes and mash them in a mixing bowl.

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.

Add finely chopped onions, bell peppers, green chillies and ginger-garlic paste.

Then add some corn flour and breadcrumbs  to the mixture. This will help absorb the excess moisture and bind the cutlets.

Add red chili powder, turmeric powder, black pepper powder, cumin powder, chaat masala and salt to the bowl.

Mix all the ingredients together.

Divide the mixture into roughly 10 equal parts. Shape each part into a circle 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 and chash.