Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, corn cutlets served with coriander mint chutney and tomato ketch. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Corn cutlets served with coriander mint chutney and tomato ketch is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Corn cutlets served with coriander mint chutney and tomato ketch is something that I have loved my whole life. They’re nice 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 particular recipe, we must first prepare a few components. You can have corn cutlets served with coriander mint chutney and tomato ketch using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Corn cutlets served with coriander mint chutney and tomato ketch:
- Get 2 cup corn
- Prepare 1/2 cup poha
- Prepare 2 potato
- Prepare 2 tbsp ginger and green chillies paste
- Make ready 1 tsp red chilli powder
- Take 1 tsp turmeric powder
- Prepare 1 tsp garam masala powder
- Take 1 tsp roasted cumin powder
- Take 1 tsp dry coriander powder
- Make ready 1 tsp chat masala
- Prepare to taste Salt
- Prepare 1/2 cup coriander leaves
- Take 2 tbsp refined flour
- Make ready as needed Bread crumbs
- Make ready 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.
Instructions 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.
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