Corn cutlets served with coriander mint chutney and tomato ketch

Name: Corn cutlets served with coriander mint chutney and tomato ketch
Cuisine: Indian
Ingredients: 2 cup corn; 1/2 cup poha; 2 potato; 2 tbsp ginger and green chillies paste; 1 tsp red chilli powder; 1 tsp turmeric powder; 1 tsp garam masala powder; 1 tsp roasted cumin powder; 1 tsp dry coriander powder; 1 tsp chat masala; to taste Salt; 1/2 cup coriander leaves; 2 tbsp refined flour; as needed Bread crumbs; as needed Oil

Falgooni Mangrola @sai123

Mumbai

Corn cutlets served with coriander mint chutney and tomato ketch

Falgooni Mangrola @sai123

Saved

Ingredients

2 cupcorn
1/2 cuppoha
2potato
2 tbspginger and green chillies paste
1 tspred chilli powder
1 tspturmeric powder
1 tspgaram masala powder
1 tsproasted cumin powder
1 tspdry coriander powder
1 tspchat masala
to tasteSalt
1/2 cupcoriander leaves
2 tbsprefined flour
as neededBread crumbs
as neededOil

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Steps

1

Boil the potatoes and corn separately. Make a fine powder of poha.
2

Peel the potatoes and smash them. Grind the corn coarsely.
3

In one bowl, add the corn, poha powder and boiled and smashed potatoes.
4

Add all the dry masalas. Add coriander leaves and salt. Mix well.
5

Now make small balls and flatten them in your palm and give shape of cutlet. Refrigerate for 1/2 hr.
6

Make a paste of maida and water. Add salt. Now dip the cutlets into the paste and roll in bread crumbs. Fry them in oil till golden brown. Sprinkle chat masala on the cutlets.
7

Serve with coriander mint chutney and tomato ketchup.