Corn cutlet or corn patties is scrumptious crispy soften within the mouth patties made with mashed potatoes and full of a spicy corn filling. These corn tikki are a well-known monsoon snack in some elements of India, particularly in Western India.

corn patties served on a plate

On a current journey to Mahabaleshwar (a preferred hill station within the western ghats, Maharashtra, India), we did took the chance of savoring into the well-known Mahabaleshwar corn patties or makai patties.

There are a lot of delicacies of corn supplied in Mahabaleshwar. We settled for corn pattice and grilled corn cheese sandwich at one of many eating places, in Mahabaleshwar.

The style and flavors of every thing we had there, nonetheless tickle on our style buds. Each the corn cheese sandwich and Strawberries with Cream are our favorites.

In reality there are lots of eating places and meals stalls each in Panchgani and Mahabaleshwar which promote corn tikki. It is among the common road meals there.

I’ve tried to recreate the identical style of the corn patties that we had in Mahabaleshwar and the end result has been profitable. Those we had had been formed like balls and deep-fried.

I’ve formed these into tikki and shallow fried. The outer crisp and soften within the mouth mashed potato cowl is a distinction each by way of style and texture, to the tangy and chatpata spiced corn stuffing.

On a second word, I additionally bear in mind the corn patties which my mother would make. However her recipe is completely different from this one.

To make this aloo corn tikki, I used American candy corn kernels. The corns impart a slight sweetish style to the cutlet. However they might style equally good with the Indian corn, which isn’t candy.

Serve corn patties sizzling or heat with coriander chutney or tomato sauce or mint chutney.

Step-by-Step Information

Find out how to make corn cutlet or corn patties

1. First steam or prepare dinner 1 medium-sized corn cob until the kernels are tender and cooked properly. Take away the corn kernels with a knife and preserve them apart.

You should use American candy corn or common desi corn. You’ll be able to steam in a stovetop stress cooker or Prompt pot or in a pan including water as wanted.

You may as well use pack of raw corn kernels and steam them. I’ve by no means tried making this recipe with canned corn kernels as I favor to make use of contemporary substances.

cooked sweet corn kernels in a bowl

2. In a bowl or a small pan, take the cooked corn kernels. Add the next substances:

  • 1 teaspoon finely chopped ginger
  • ½ teaspoon purple chili powder Or 1 to 2 chopped inexperienced chilies (it’s also possible to add each, about 1 inexperienced chili and ¼ teaspoon purple chili powder)
  • 4 teaspoon chopped coriander leaves
  • ½ teaspoon chaat masala powder
  • 1 teaspoon lemon juice
  • salt as required
mixing corn patties ingredients in the bowl

3. Combine properly and verify the style. Add extra of the spices or salt if required. This spiced Masaledaar corn stuffing tastes rattling good by itself. I’ve not minced the corn. However in order for you you possibly can coarsely grind the corn in a mixer-grinder with out the spices, coriander leaves and so forth.

prepared stuffing mixture

4. In one other bowl, peel and grate 3 medium-sized boiled potatoes after which mash them with a fork or potato masher.

You’ll be able to boil the potatoes in a pan or stovetop stress cooker or instantly pot. Peel the potatoes when they’re barely sizzling or heat.

Ensure that there is no such thing as a water logged within the potatoes. So drain them very properly earlier than you mash them. Let the mashed potatoes cool at room temperature.

grated potatoes in another bowl

5. Add 2 to three tablespoons rice flour, ¼ teaspoon cumin powder, ¼ teaspoon coriander powder, ¼ teaspoon purple chili powder and salt as required.

I’ve used rice flour to bind the patties. You may as well use cornstarch (known as cornflour in India) to bind.

Different choices are bread pulp (soaked and squeezed bread slices), breadcrumbs arrowroot flour and even gram flour (besan). Gram flour will give its style to the cutlet.

You may as well add buckwheat flour (kutttu ka atta), water chestnut flour (singhare ka atta). However bear in mind the style will change.

flour and spices added to mashed potatoes

Assembling corn cutlet

6. Combine after which type equal sized balls from the combination.

dough balls in a bowl

7. Take every ball and flatten it in your palm. Place a couple of teaspoons of corn stuffing within the middle.

stuffing spiced corn placed in the center of flattened dough ball

8. Cowl the perimeters and form them into medium or giant patties. Earlier than stuffing and shaping the patties, apply some oil to your palms. This methodology helps to form the tikki and reduces the stickiness from the palms.

stuffed corn patties

9. Place the stuffed corn cutlet in medium sizzling oil on a tava or griddle or skillet or a frying pan. I’ve shallow fried the patties. You may as well pan-fry with much less oil.

Use any impartial flavored oil for frying and preserve the warmth to medium.

frying corn patties on a tawa

10. When one aspect turns into golden and crisp, then flip over gently with a spatula and fry the opposite aspect.

flipping and frying the other side of corn pattice

11. Flip once more when the second aspect can also be golden and crisp. Flip the corn cutlet a couple of extra instances if wanted, to get a good golden coloration and crisp texture.

Within the photograph beneath, the 2 patties that you simply see on the intense right-hand aspect are potato-paneer patties.

crisp golden corn patties

12. Take away the fried aloo corn tikki on a paper kitchen serviette to take away extra oil.

draining extra oil from the fried corn patties

12. Serve corn cutlet sizzling or heat with coriander chutney or Mint Chutney or Tomato Sauce. You may as well add these corn patties to burger buns or make sandwiches with them. They make for a crispy tasty Evening Snack.

corn patties served on a plate


Few extra Corn Recipes for you!

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Corn cutlet are crisp soften within the mouth corn patties made with mashed potatoes and full of a spicy corn filling.

Prep Time 20 minutes

Prepare dinner Time 30 minutes

Whole Time 50 minutes



Servings 5 Corn Cutlet

Models

For the outer cowl of corn cutlet

Forestall your display screen from going darkish whereas making the recipe

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This Corn Cutlet publish is from the archives (Could 2010) and has been republished and up to date on 10 September 2021.



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