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 or mint chutney.
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 the following ingredients:
- 1 teaspoon finely chopped ginger
- ½ teaspoon red chili powder OR 1 to 2 chopped green chilies (you can also add both, about 1 green chili and ¼ teaspoon red chili powder)
- 4 teaspoon coriander leaves
- ½ teaspoon chaat masala
- 1 teaspoon lime juice
- salt as required
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 1 to 1.5 tablespoon rice flour, ¼ teaspoon cumin powder, ¼ teaspoon coriander powder, ¼ teaspoon red chili powder and salt as required.
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.
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 them on a paper kitchen napkin to remove excess oil.
12. Serve corn cutlet hot with coriander chutney or mint chutney or tomato sauce. You can also add them to burger buns or make sandwiches with them.
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corn cutlet
By Dassana Amit
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 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 them on a paper kitchen napkin to remove excess oil.
- Serve corn cutlet hot with coriander chutney or tomato sauce or mint chutney. You can also add them to burger buns or make sandwiches with them or have them with bread.
Video
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 can be doubled or tripled.
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Hello madam all your recipes are yummy just when I think of something I just refer to your and I find a suitable recipe . Thank you madam all the best
Thank you for this feedback and glad to know. Thanks for your best wishes too.
The recipe is Awesome!!! Loved it…
thanks jyothsna for the feedback. nice to know.