Corn cutlet recipe With video and step by step photos – crisp melt in the mouth corn patties made with mashed potatoes and stuffed with a spicy corn filling. Corn patties is a famous monsoon snack in some parts of India, especially in western India.
On a recent trip to mahabaleshwar (a popular hill station in the western ghats, maharashtra, India), we did took the opportunity of savoring into the famous mahabaleshwar corn patties or makai patties. There are many delicacies of corn offered in mahabaleshwar. We settled for corn pattice and grilled corn cheese sandwich at the bageecha restaurant, in mahabaleshwar.
The taste and flavors of everything we had there, still tickle on our taste buds. Both the corn cheese sandwich and strawberries with cream are on my to do list.
In fact there are many places and stalls both in panchgani & mahabaleshwar which sell corn patties. Its one of the popular street food there.
I have tried to recreate the same taste of the corn patties that we had in mahabaleshwar. and the result has been successful. The ones we had were shaped like balls and deep fried. I have shaped these into tikkis/cutlets and shallow fried. The outer crisp and melt in the mouth mashed potato cover is a contrast both in terms of taste and texture, to the tangy and Chatpata spiced corn stuffing.
On a second note, I also remember the corn patties which my mom would make. But her recipe is different from this one.
To make this corn cutlet recipe, I used American sweet corn kernels. The corns impart a slight sweetish taste to the cutlet. But they would taste equally good with the Indian corn, which is not sweet.
Serve corn patties hot with coriander chutney or tomato sauce.
Corn cutlet recipe video
How to make corn tikki or corn cutlet
1. First steam or cook the corn cob till the kernels are tender and cooked well. Remove the corn kernels with a knife and keep aside.
2. In a bowl or a small pan, take the corn kernels. Add chopped ginger, chopped green chilies, coriander leaves, chaat masala, red chili powder, lime juice & salt.
3. Mix well and check the taste. Add more of the spices or salt if required. This spiced Masaledaar corn stuffing tastes damn good on its own. i have not minced the corn. But if you want you can coarsely grind the corn in a mixer-grinder without the spices, coriander leaves etc.
4. In another bowl, grate boiled potatoes and then mash them.
5. Add rice flour, cumin powder, coriander powder, red chili powder and salt. I have used rice flour to bind the patties. You can also use corn starch (called corn flour in India) to bind. Other options are bread pulp (soaked and squeezed bread slices), arrow root flour and even gram flour (besan). Gram flour will give its taste in the patties. You can also add buckwheat flour (kutttu ka atta), water chestnut flour (singhare ka atta). But remember the taste will change.
Making corn cutlet
6. Mix and then form equal sized balls from the mixture.
7. Take each ball and flatten it on your palm. Place a few teaspoons of the corn stuffing in the center.
8. Cover the edges and shape into medium or large patties/tikkis. Before stuffing & shaping the patties, apply some oil on your palms. This method helps to shape the tikkis and reduces the stickiness from the palms.
Frying corn cutlet
9. Place the stuffed corn cutlet in medium hot oil on a tava/griddle or a frying pan. I have shallow fried the patties. You can also pan fry with less oil.
10. Turn over gently with a spatula and fry the other side.
11. Flip the corn cutlet couple of times to get an even golden color and crisp texture. The two patties that you see on the extreme right-hand side are potato-paneer patties.
12. Remove corn cutlet on a paper kitchen napkin to remove excess oil.
12. Serve corn cutlet hot with coriander chutney or tomato sauce.
Few more snacks recipes for you!
corn cutlet
RECIPE VIDEO
Ingredients
for corn cutlet stuffing
- 1 medium corn cob, steamed
- ½ teaspoon red chili powder or 1 to 2 green chilies, chopped (you can also add both, about 1 green chili and ¼ teaspoon red chili powder)
- ½ teaspoon chaat masala
- 4 teaspoon coriander leaves (dhania patta), chopped
- 1 teaspoon ginger (adrak), finely chopped
- 1 teaspoon lime juice
- salt as required
for the outer cover of corn cutlet
- 3 medium potatoes or 2 large potatoes, steamed or boiled
- 1 to 1.5 tablespoon rice flour or corn starch or arrow root flour or gram flour or bread pulp
- ¼ teaspoon red chili powder (lal mirch powder)
- ¼ teaspoon cumin powder (jeera powder)
- ¼ teaspoon coriander powder (dhania powder)
- salt as required
other ingredients
- oil for shallow frying or pan frying
Instructions
preparing spiced stuffing for corn cutlet
- First steam or cook the corn cob till the kernels are tender and cooked well. Remove the corn kernels with a knife and keep aside.
- You can steam or pressure cook both the corn cob and potatoes together.
- The potatoes have to be cooked completely till they fall apart.
- In a bowl or a small pan, take the corn kernels. Add chopped ginger, chopped green chilies, coriander leaves, chaat masala, red chili powder, lime juice & salt.
- Mix well and check the taste. Add more of the spices or salt if required.
- I have not minced the corn. But if you want you can coarsely grind the corn in a mixer-grinder without the spices, coriander leaves etc.
making outer potato cover of corn cutlet
- In another bowl, peel and then grate the boiled potatoes. Mash them with your hands or a potato masher.
- Add rice flour, cumin powder, coriander powder, red chili powder and salt. I have used rice flour to bind the patties. You can also use corn starch (called corn flour in india) to bind.
- Other options to bind are bread pulp (soaked and squeezed bread slices), arrow root flour and even gram flour (besan). Gram flour will give its taste in the patties. You can also add add buckwheat flour (kutttu ka atta), water chestnut flour (singhare ka atta). But remember the taste will change.
- Mix and then form equal sized balls from the mixture.
stuffing and shaping corn cutlet
- Take each ball and flatten it on your palm. Place a few teaspoons of the corn stuffing in the center.
- Bring the edges in the center and cover the stuffing. Shape with your palms into medium or large patties/tikkis.
- Before stuffing & shaping the patties, apply some oil on your palms. The oil gets rid of the stickiness if any from the potato mixture.
- Make all the corn cutlet this way.
frying corn cutlet
- Heat oil in a tava/griddle or frying pan till medium hot. You can either shallow fry or fry with less oil.
- Place the stuffed corn cutlet in the medium hot oil.
- Turn over gently with a spatula and fry the other side.
- Flip a couple of times to get an even golden color and crisp texture.
- Remove corn cutlet on a paper kitchen napkin to remove excess oil.
- Serve corn cutlet hot with coriander chutney or tomato sauce.
Notes
- If there is any leftover corn stuffing, you can just have it plain.
- If making corn patties for kids, then skip the green chilies and red chili powder.
The recipe is Awesome!!! Loved it…
thanks jyothsna for the feedback. nice to know.
Very nice
thanks.
I tried this recipy and the patties were awesome! My husband liked it so much! Thank u so much for the wonderful recipe.
Welcome Sudeshna. Glad to know this.
can we grind the corn?
don’t grind the corn.
okie.. I tried again and it turned out better… 🙂
thats nice to know kruti and thanks for letting me know.
fry on low flame means.. deep fry?
no. shallow fry but on a low flame.
The taste of the inner filling was good.. but I think I made the outer layer thicker… I think rice flour was more…so that raw taste spoiled the taste of the pattice.. 🙁
Need to try again and make a perfect corn tikki… will let u know
okay. if rice flour is too much, then the some raw taste will be felt. but if you fry the corn patties on a low flame, then the raw taste won’t be there. alternatively, you can also roast the rice flour for a few minutes and then add. sure do let me know, when you try next time.
i relay love your recipes. I am mad about this. Your explanation is so simple and easy to do, that any one can do it easily. Keep going on.
thank you nalini 🙂
Can we use frozen corn? If yes, do we need to boil or just thaw and use?
you can use frozen corn. if the frozen corn is not cooked, then you will have to cook them.
Hi,
I hv tried many of ur recipes. All r just wow. I have a query in this recipe. Please respond me can I do it without potato?
thanks. potatoes here help in binding the patties and is an essential ingredient. you can use some other starchy root veggie instead of potatoes in this recipe, but the taste and texture will change. suggestions are yam (suran), colocasia roots (arbi) and unripe raw banana. you can also sweet potatoes.
Lovely recipes dassana amit. Step wise pictures are of great help to make recipe properly. Now I have learnt many varieties in cooking. Thank you. Always looking forward for new yummy treats on your website.
thankyou so much priyanka 🙂 and you are always welcome.
Loved the recipe. Tried making the corn pattice on a rainy day and had to make them again the same week. Brought back very happy memories of trips to mahabaleshwar.
thanks laxmi
Hi Dassana, Mahableshwar too is my favourite hill station since childhood….i just love their farm md ice-creams, makkai pattices, fresh cream wth strawberry…malaberry…thali wth lip smacking items…specially the different kind of bhakaris…had tryd above recipe adding a bit of surya garam masala turned out fantastic. Thk u vry much Dassana for mkg cooking easier and tastier….love u.
welcome mohini. nice to know all this. even we also like strawberry with cream. we always make a point to have when go to mahabaleshwar.
Superb as always! !!…I tried it yesterday n it was hit…ammmmazing…I was wondering to mk it more tasty if we could put grated cheese inside while stuffing corn n the melted cheese would be yummy!!…few more calories though…anyways you are great…thanks a ton for making cooking simple n interesting
thanks kalyani. you could add a small cube of cheese or some grated cheese in the center. agree it will be tastier.
Hello dassana..u r my favourite I always used to check out ur recipes even when I knew them very well only to add your magical grace in that..:) this is for the first time I am commenting.your recipes are always superhit at my kitchen.and when I used to watch ur step by step pictures I thought I wish I could taste this recipee.kabhi aapke hath ka bana kuch khana chahti hu.you are the best.hats off to u!
thanks vaibhavee for your kind words and for sharing positive feedback on recipes. glad to read your comment. happy cooking.
Thanks a lot for the awesome recipes. You make cooking such a stress free and enjoyable experience with ur simple yet detailed recipes. God bless.
welcome manali. thanks for sharing your positive feedback and for your blessings.
Heloo dasanna!! On a chilled winter evening I happened to have found this recipe in ur blog.. & to my luck had all the required ingredients in my kitchen.. With no further wait I tried it & wo laa! It turned to be delicious.. Thanks a lot dasanna
welcome tash. good to know that you liked the corn patties.
Awesome
Just made these and they were delicious. I didn’t have any fresh coriander so omitted it and they were fine. The ginger and chilli in the corn tasted really fresh and good. Thanks for the recipe, I’ll be making these again.
welcome mel. glad to know. thanks for sharing your positive feedback.
Looks gorgeous. I will give it a try. Your recipes are simple to follow. Thank you
welcome vijayalakshmi
I tried this. It came out well. Tks
welcome anitha
luv ur recipes….simple yet awsm..
thanks jagrati
Hi Dassana , Thank you so much for this recipe. Simple recipe yet very delicious. I started to love cooking after seeing your recipes. You and you recipes a great inspiration for me. Am so happy..when someone says the recipe is too good…you know how happy we feel.. As if got some national award from loved one :):) hatz off to you 🙂
thanks kavya. thats a sweet comment from you. in fact this particular corn patties is a family favorite. same here. it feels so good 🙂
Love your posts as always. Looks yummy. Can’t wait to try it.
Devi
thanks devi.
Hi, can you use normal sweetcorn from the tin?
yes.
hi dassana
do i need to boil the corn before before giving in the mixie.
no sunita. the corn kernels are not cooked before. you have to grind them raw.