Crispy Corn and Panchkutta Cutlets: A Delicious Indian Snack
1 hour 10 minutes
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About Crispy Corn and Panchkutta Cutlets: A Delicious Indian Snack
Elevate your snack game with these irresistible Corn and Panchkutta Cutlets! This recipe combines the savory depth of cooked Panchkutta mix with the sweetness of corn for a truly unique and satisfying Indian-inspired treat. The crispy exterior gives way to a flavorful interior, perfectly balanced and bursting with aromatic coriander.
These easy-to-make cutlets are bound together with besan (chickpea flour) and corn flour, creating a delightful texture that's both light and satisfying. Perfect for tea time, parties, or a quick family snack, they're guaranteed to be a crowd-pleaser.
Serve them hot and fresh, perhaps with a dollop of your favorite chutney or a simple ketchup drizzle. Get ready to experience a delightful explosion of Indian flavors in every bite!
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See the 30-Day PlanRecipe Time & More
Prep45 minutes
Cook25 minutes
Total1 hour 10 minutes
Ingredients
For the Cutlets
- 1 cup Corn cooked, drained well, fresh or frozen, kernels
- 1/2 cup Panchkutta Mix can be store-bought or homemade, cooked
- 2 tbsp Cilantro chopped, fresh
- 2 tbsp Corn Flour
- 2 tbsp Gram Flour besan
- 1 tsp Ginger paste
- 1 Chili adjust to taste, finely chopped, green
- 1/2 tsp Salt to taste
- 1/4 tsp Chili Powder for added spice, optional, red
For Frying
- 1/2 cup Vegetable Oil or your preferred cooking oil
Instructions
Prepare the Cutlet Mixture
- Combine cooked corn, cooked panchkutta mix, coriander, corn flour, chickpea flour, ginger paste, green chili, salt, and red chili powder (if using) in a large bowl.
- Mix thoroughly until all ingredients are well combined and a cohesive dough forms. Add a little water if needed to bind the mixture.
Shape and Fry the Cutlets
- Roll the mixture into small, flattened cutlets (about 1/2 inch thick).
- Heat vegetable oil in a shallow pan or skillet over medium heat.
- Carefully place the cutlets in the hot oil, ensuring not to overcrowd the pan.
- Fry for 2-3 minutes per side, or until golden brown and crispy.
Serve
- Remove the cutlets from the pan and place them on a paper towel-lined plate to drain excess oil.
- Serve hot with your favorite chutney or ketchup.
Recipe Notes
Expert Tips for Perfect Cutlets
- For extra flavor, add a pinch of garam masala or turmeric powder to the cutlet mixture.
- If your mixture seems too dry, add a tablespoon of water at a time until it reaches the desired consistency.
- Don't overcrowd the pan while frying, as this will lower the oil temperature and result in soggy cutlets.
- For a healthier option, consider baking the cutlets in the oven at 375°F (190°C) for about 15-20 minutes, flipping halfway through.
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Recipe Nutrition
Calories: 15kcalCarbohydrates: 3g
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5 Comments
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This looks perfect! Thanks for posting.
Such a flavorful dish! Can’t wait to taste it.
Looks so delectable! Thanks for posting.
Absolutely delicious! Can’t wait to try it.
This looks delightful! Thanks for the recipe.