This is in fact a re-worked adaptation of a Paneer Corn Cutlet which my mom makes. Once she bought corn cobs, abrade them down and again mix in some breadand added stuff, pat them up intopatties and fry them. I doubted her experiment and the recipe,– i teased her about application of corn in cutlets becuase i had seen potatoes getting used, but corn? wasnt really sure. About 30minutes later, i was wrong and busy gorging down the cutlets and appreciating her how admirable they were – Since then the corn cutlets are in my account of best favourites.
200 gms Corn (shelled)
75 gms Paneer (crumbled)
2 tbsp CornFlour
4 Big Potatoes
1 piece Ginger
3/4 Slices Of Bread
Salt as per Taste
Oil For Deep Frying
Take Cooked Corn in one cup of water and a little salt, till tender.
Drain all the water & keep the boiled corn aside.
Make a paste of green chilies & ginger.
Then take the potatoes(boiled) and mash them while they are still hot.
Soaked bread slices in water for 2-3 minutes (squeeze well and let out the water completely). Afterwards 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.
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