Bhutta katlet recipe

First steam or cook the corn cob till the kernels are tender and cooked well. Remove the corn kernels with a knife and keep aside. You can steam or pressure cook both the corn cob and potatoes together. The potatoes have to be cooked completely till they fall apart.

In a bowl or a small pan, take the corn kernels. Add chopped ginger, chopped green chilies, coriander leaves, chaat masala, red chili powder, lime juice & salt. Mix well and check the taste. Add more of the spices or salt if required.

In another bowl, peel and then grate the boiled potatoes. Mash them with your hands or a potato masher. Add rice flour, cumin powder, coriander powder, red chili powder, and salt. Mix and then form equal-sized balls from the mixture.

Take each ball and flatten it on your palm. Place a few teaspoons of corn stuffing in the center. Bring the edges in the center and cover the stuffing. Shape with your palms into medium or large patties/tikkis. Before stuffing & shaping the patties, apply some oil to your palms. The oil gets rid of the stickiness if any from the potato mixture. Make all the cutlets this way.

Heat oil in a tava/griddle or frying pan till medium hot. You can either shallow fry or fry with less oil. Place the stuffed corn cutlet in the medium hot oil. Turn over gently with a spatula and fry the other side. Flip a couple of times to get an even golden color and crisp texture. Remove them on a paper kitchen napkin to remove excess oil.

Serve corn cutlet hot with coriander chutney or tomato sauce or mint chutney.