½teaspoonred chili powderor 1 to 2 green chilies, chopped (you can also add both, about 1 green chili and ¼ teaspoon red chili powder)
4teaspooncoriander leaves(dhania patta), chopped
1teaspoonginger(adrak), finely chopped
salt as required
for the outer cover of corn cutlet
3medium potatoesor 2 large potatoes, steamed or boiled
1 to 1.5tablespoonrice flouror corn starch or arrow root flour or gram flour or bread pulp
¼teaspoonred chili powder(lal mirch powder)
¼teaspooncumin powder(jeera powder)
¼teaspooncoriander powder(dhania powder)
salt as required
oil for shallow frying or pan frying
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.
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.