Corn Cutlet

These crunchy corn cutlets are a good tea time snack. These can also be used in burgers. Here is the recipe I got from Sanjeev Kapoor's 'Simply Vegetarian' cook book.

Ingredients:

Corn Niblets: 1 Cup
Onions: 2 medium Sized
Green Chillies: 3-4
Ginger: 1 small piece
Coriander Leaves: about 1/2 cup
Cumin Seeds: 1 spoon
Fennel seeds: 1spoon
Coriander Powder: 1 spoon
Garam Masala: 1 spoon
Turmeric Powder: 1 spoon
Gram Flour (Besan/Chickpea flour): 1/4 cup
Bread Crumbs:1/4 cup
Lemon Slices: 3-4
Chaat Masala: 1 spoon
Salt to taste
Oil

Preparation:

• Pressure cook or boil the corn niblets in about 2 cups of water. Once done, drain the water out completely. Press them with tissue paper to remove excess water.
• Finely chop onions, green chillies, ginger and coriander leaves.
• Roast gram flour in a pan until it gives a nice aroma.

Method:

• Heat about 2tbsp of oil in a pan; add cumin seeds and fennel seeds.
  
• Add onions and sauté till they turn light brown.
  
• Add turmeric powder, Coriander powder and Garam Masala powder. Stir to mix well. Add half of the cooked corn niblets to this and sauté till dry.
  
• Remove from heat, cool it and grind it to a coarse paste in a mixer. Remove to a bowl.
  
• To the above mixture, add the rest of the cooked corn niblets, coriander leaves and salt as per taste.
  
• Also add gram flour, bread crumbs and mix well to form dough. Make cutlets out of them.
  
• Heat sufficient oil and fry the cutlets till golden brown. Drain onto an absorbent kitchen towel.
  
• Sprinkle lemon juice and chaat Masala and serve hot.