Recipe: Appetizing Corn cutlets served with coriander mint chutney and tomato ketch

Corn cutlets served with coriander mint chutney and tomato ketch. Serve corn cutlet hot with coriander chutney or tomato sauce. Serving suggestions: Serve with tomato ketchup and mint chutney. Serve the corn and potato tikkis immediately with green chutney and tomato ketchup.

Finally add the asafoetida and immediately add the seasoning to the ground pachadi. Serve with hot idlis or dosas. Add tomatoes, sugar, tamarind paste, and salt. You can cook Corn cutlets served with coriander mint chutney and tomato ketch using 15 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Corn cutlets served with coriander mint chutney and tomato ketch

1. It's 2 cup of corn.
2. You need 1/2 cup of poha.
3. Prepare 2 of potato.
4. It's 2 tbsp of ginger and green chillies paste.
5. It's 1 tsp of red chilli powder.
6. It's 1 tsp of turmeric powder.
7. Prepare 1 tsp of garam masala powder.
8. It's 1 tsp of roasted cumin powder.
9. You need 1 tsp of dry coriander powder.
10. Prepare 1 tsp of chat masala.
11. You need to taste of Salt.
12. You need 1/2 cup of coriander leaves.
13. Prepare 2 tbsp of refined flour.
14. You need as needed of Bread crumbs.
15. It's as needed of Oil.

Then add tomato pieces and add required amount of water, salt, put the lid on and let it cook till tomatoes are tender, let it cool down then make it into a paste. Blitz the coriander leaves, mint leaves, yogurt and lemon juice to a purée. This "chutney" can sit covered in the fridge until you serve Serve with the chutney, a tomato salad (we added shallots, red chilli and lime juice) and pilau rice. Finely chop coriander and mint leaves.

Corn cutlets served with coriander mint chutney and tomato ketch instructions

1. Boil the potatoes and corn separately. Make a fine powder of poha..
2. Peel the potatoes and smash them. Grind the corn coarsely..
3. In one bowl, add the corn, poha powder and boiled and smashed potatoes..
4. Add all the dry masalas. Add coriander leaves and salt. Mix well..
5. Now make small balls and flatten them in your palm and give shape of cutlet. Refrigerate for 1/2 hr..
6. Make a paste of maida and water. Add salt. Now dip the cutlets into the paste and roll in bread crumbs. Fry them in oil till golden brown. Sprinkle chat masala on the cutlets..
7. Serve with coriander mint chutney and tomato ketchup..

When the onions turn a light brown, add it to the corn. Press lightly and place in the second pan in a single layer. Fry, turning sides, till both sides are equally golden. Serve hot with any sauce or tomato ketchup. finally, serve coriander mint chutney with idli or dosa. Subscribe to our Youtube ChannelClick here to Subscribe our Youtube Channel and stay updated with our latest video recipes.