Corn Cutlet

Instructions

• In a blender jar, take poha and grind this into a powder.
• Take it out into a dish.
• Add corn to a blender jar.
• Add ginger, cumin seeds, and green chili.
• Blend it into a coarse mixture. Just give it 3-4 pulses. Do not make a fine paste.
• Take it out into a dish and add blended poha.
• You also can use rice flour instead of poha.
• Take potato. Boil and peel it. Mash the potato and add it into blended corn.
• Add coriander powder, red chili powder, chat masala, and coriander leaves. Mix well.
• Add salt to taste and mix well again.
• Take a small ball of mixture and make a cutlet.
• Transfer the ready cutlets to the refrigerator for at least 30 minutes.
• Take maida into a bowl. Add salt and water.
• Make a thin paste. No lumps of maida should be left in the batter.
• Take the cutlet, coat it with maida batter from both sides.
• Coat the cutlet with vermicelli from both sides really good and keep it aside into a dish.
• Heat up oil on medium heat. It should not be too hot.
• Drop the cutlets into the hot oil.
• Fry for about 2-3 minutes from one side and flip over.
• After frying for another 2 minutes, take them out of oil, drain excess oil and transfer the cutlets into a dish.
• Cutlets are already.
• You can serve corn cutlets with mint chutney, coriander chutney, sweet and sour tamarind chutney.
• You can have them as it is.