Corn and Paneer Cutlets

Recipe by
Total Time:
1 hour
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Deep Fried Spring Chicken

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  • 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.