Masala Corn Cutlets
by Dhara Mehta
21 Jun 2012
This recipe has been viewed 7511 times
Tasty yet healthy monsoon treat. You will enjoy it with cup of chai in your hand and looking at beutiful rain.
Masala Corn Cutlets recipe - How to make Masala Corn Cutlets
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
4 to 5 boiled and mashed potatoes
1 cup boiled sweet corn kernels (makai ke dane)
1 tsp garam masala
1 tsp dried mango powder (amchur)
2 tsp finely chopped coriander (dhania)
1 tsp chopped green chillies
1 tsp ginger (adrak) paste
1/2 tsp turmeric powder (haldi)
4 tbsp cornflour
salt to taste
1 cup broken vermicelli (seviyan)
oil for deep frying
Method
- Method
- Combine all the ingredients, except the cornflour and vermicelli in a bowl and make oval shaped cutlets.
- Make a batter with cornflour and water and add salt to taste.
- Dip the cutlets in the batter and roll it on the broken vermicelli.
- Heat the oil in a kadhai and deep fry till they turn golden brown in colour from all the sides.
- Serve hot with mint chutney and ketchup.
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