corn cutlet recipe | spicy corn patties recipe | makai tikki recipe | how to make corn cutlet with step by step process - corn cutlet or spicy corn patties makes a healthy and delicious snack. this is a quick and easy recipe.
ingredients for corn cutlet or corn patties :
- frozen corn - 2 cups
- cornmeal (makki atta)- ½ cup
- rice flour - 2 tbsp
- green chilli - 1 finely chopped (adjust to taste)
- ginger - 1 tsp (finely chopped)
- coriander (hara dhania) - 2 tsp (finely chopped)
- onion - 1 (finely chopped)
- tomato - 1 (finely chopped)
- lemon juice - 2 tsp
- cumin seeds (jeera) - ½ tsp
- salt - ½ tsp
- oil - 2 tbsp
directions for corn cutlet or corn patties :
- boil the corn in hot water for 4 - 5 mins and drain. let the corn cool down to room temperature.
- blend the corn in food processor. corn texture will be creamy and coarse.
- take a bowl and add all the ingredients corn, corn meal, rice flour, chilli, coriander, ginger, onion, tomato, lemon juice, cumin seeds, and salt, and mix it well. mixture should have consistency of dry and thick.
- prepare patties about ¼ inch thick and 2 -3 inch circle.
- heat a heavy non stick tawa on medium heat and greased the oil generously.
- cook the patties for about two minutes until bottom turns golden brown.
- flip over and cook from other side. both sides of the patties should be cook until golden brown.
- serve them hot or at room temperature with dhania chutney or tomato sauce.
recipe card for corn cutlet or spicy corn patties :
corn cutlet recipe | spicy corn patties recipe | makai tikki recipe | how to make corn cutlet
Prep time
Cook time
Total time
spicy corn patties makes a healthy and delicious snack. this is a quick and easy recipe. this delicious spicy corn patties recipe is tried and tested corn cutlet makai tikki.
Author: Garima Rastogi (Garu's Kitchen)
Recipe type: snacks
Cuisine: indian
Serves: approx 10 cutlet
Nutrition:
Serving size: 1 cutlet
Calories per serving: 68 cal
Fat per serving: 1.6 g
Serving size: 1 cutlet
Calories per serving: 68 cal
Fat per serving: 1.6 g
Ingredients :
- frozen corn - 2 cups
- cornmeal (makki atta)- ½ cup
- rice flour - 2 tbsp
- green chilli - 1 finely chopped (adjust to taste)
- ginger - 1 tsp (finely chopped)
- coriander (hara dhania) - 2 tsp (finely chopped)
- onion - 1 (finely chopped)
- tomato - 1 (finely chopped)
- lemon juice - 2 tsp
- cumin seeds (jeera) - ½ tsp
- salt - ½ tsp
- oil - 2 tbsp
Instructions :
- boil the corn in hot water for 4 - 5 mins and drain. let the corn cool down to room temperature.
- blend the corn in food processor. corn texture will be creamy and coarse.
- take a bowl and add all the ingredients corn, corn meal, rice flour, chilli, coriander, ginger, onion, tomato, lemon juice, cumin seeds, and salt, and mix it well. mixture should have consistency of dry and thick.
- prepare patties about ¼ inch thick and 2 -3 inch circle.
- heat a heavy non stick tawa on medium heat and greased the oil generously.
- cook the patties for about two minutes until bottom turns golden brown.
- flip over and cook from other side. both sides of the patties should be cook until golden brown.
- serve them hot or at room temperature with dhania chutney or tomato sauce.
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