Ingredients

• 200 gms - corn (shelled)
• 75 gms - paneer (crumbled)
• 2 tbsp - corn flour
• 1 piece - ginger
• 4 - green chilies
• 4 - big potatoes
• 3 slices - bread
• oil - for deep frying
• salt - to taste

How to Make Corn and Paneer Cutlets

• Pressure cook the corn in one cup of water and a little salt, till tender.
• Drain the water and keep the boiled corn aside.
• Make a paste of ginger and green chilies.
• Boil the potatoes and mash them while they are still hot.
• Soak the bread slices in water for 2-3 minutes and squeeze out the water completely.
• Add the bread slices to the mashed potatoes.
• Add the boiled corn, crumbled paneer, ginger, green chilli paste, corn flour, and salt to the mashed potatoes.
• Mix well.
• Divide the dough into equal portions.
• Make oval rolls.
• Deep fry the cutlets in hot oil till golden brown.
• Serve hot with tomato ketchup, chilli sauce or green chutney.