Corn cutlet or corn patties is delicious crispy melt in the mouth patties made with mashed potatoes and stuffed with a spicy corn filling. These corn Tikki are a famous monsoon snack in some parts of India, especially in Western India.
Ingredients
For Corn Cutlet Stuffing
For The Outer Cover of Corn Cutlet
– 1 medium corn cob, steamed
– ½ tsp red chili powder/ 1 to 2 green chilies, chopped
– ½ tsp chaat masala
– 4 tsp coriander leaves, chopped
– 1 tsp ginger, finely chopped
– 1 tsp lemon juice
– Salt as required
Other Ingredients
– 3 medium potatoes or 2 large potatoes, steamed or boiled
– 2 to 3 tbsp rice flour/corn starch/arrowroot flour/gram flour/bread pulp
– ¼ tsp red chili powder or cayenne pepper
– ¼ tsp cumin powder
– ¼ tsp coriander powder
– Salt as required
Purti Rice bran Oil for shallow frying or pan-frying as required
Instructions
Preparing Spiced Stuffing
– First steam or cook the corn cob till the kernels are tender and cooked well. Remove the corn kernels carefully with a knife and keep them 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, lemon juice, and salt as required.
– Mix well and check the taste. Add more of the spices or salt if required.
Making Outer Potato Cover
– In another bowl, peel and then grate the boiled potatoes when they become warm. Mash them with your hands/ a potato. Let the mashed potatoes cool at room temperature.
– Add rice flour, cumin powder, coriander powder, red chili powder, and salt. I have used rice flour to bind the parties. You can also use cornflour to bind.
– Other options to bind are bread pulp (soaked and squeezed bread slices), arrowroot flour, and even gram flour (besan). Gram flour will give its taste to the patties. You can also 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 & Shaping Corn Cutlet
– Take each ball and flatten it on your palm. Place a few teaspoons of 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 and shaping the patties, apply some oil to your palms. The oil gets rid of the stickiness if any from the potato mixture.
– Make all the cutlets this way.
Frying Corn Cutlet
– Heat Purti Rice bran Oil in frying pan or skillet till medium hot. You can either shallow fry or fry with less oil.
– Place the stuffed corn cutlet in the medium hot oil.
– When one side becomes golden and crisp, then turn over gently with a spatula and fry the other side.
– Fry the second side till crispy golden and turn over again.
– Flip a couple of times if needed to get an even golden color and crisp texture.
– Remove them on paper kitchen towels 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.
– They make for a tasty crispy evening tea-time snack.
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