Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, corn cutlets served with coriander mint chutney and tomato ketch. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Corn cutlets served with coriander mint chutney and tomato ketch is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Corn cutlets served with coriander mint chutney and tomato ketch is something which I have loved my whole life. They’re fine and they look wonderful.
Corn Cutlets can be served with tomato ketchup, coriander chutney or mint chutney. The corn cutlets are spicy & delicious and crispy from outside and soft from inside. This coupled with accompanying chutneys makes them mouth watering.
To get started with this recipe, we have to prepare a few components. You can cook corn cutlets served with coriander mint chutney and tomato ketch using 15 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Corn cutlets served with coriander mint chutney and tomato ketch:
- Take 2 cup corn
- Get 1/2 cup poha
- Take 2 potato
- Take 2 tbsp ginger and green chillies paste
- Get 1 tsp red chilli powder
- Make ready 1 tsp turmeric powder
- Make ready 1 tsp garam masala powder
- Make ready 1 tsp roasted cumin powder
- Get 1 tsp dry coriander powder
- Prepare 1 tsp chat masala
- Get to taste Salt
- Make ready 1/2 cup coriander leaves
- Prepare 2 tbsp refined flour
- Take as needed Bread crumbs
- Prepare as needed Oil
Tomato Coriander Mint Chutney is a simple Indian food recipe that is prepared by sauteing tomatoes and the herbs in spices, blended to a Finally add the asafoetida and immediately add the seasoning to the ground pachadi. Serve with hot idlis or dosas. cooking For Serving With Corn and Potato Tikkis green chutney tomato ketchup. Serve the corn and potato tikkis immediately with green chutney and tomato ketchup. You can even toss in finely chopped vegetables like onion, capsicum. finally, serve coriander mint chutney with idli or dosa.
Steps to make Corn cutlets served with coriander mint chutney and tomato ketch:
- Boil the potatoes and corn separately. Make a fine powder of poha.
- Peel the potatoes and smash them. Grind the corn coarsely.
- In one bowl, add the corn, poha powder and boiled and smashed potatoes.
- Add all the dry masalas. Add coriander leaves and salt. Mix well.
- Now make small balls and flatten them in your palm and give shape of cutlet. Refrigerate for 1/2 hr.
- 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.
- Serve with coriander mint chutney and tomato ketchup.
Subscribe to our Youtube ChannelClick here to Subscribe our Youtube Channel and stay updated with our latest video recipes. Serving Ideas: Serve them with mint chutney and tomato ketchup. The combination of potato and green vegetables in crispy yet soft textured cutlets makes it preferred vegetarian snack for children. Place veg cutlets between two slices of buttered breads. 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.
So that’s going to wrap it up for this special food corn cutlets served with coriander mint chutney and tomato ketch recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
