Steps to make Corn and Aloo Cutlet

1. Pressure cook four potatoes in a pressure cooker
2. While it is cooking, clean and dry 1 cup of frozen corn
3. In a mixing bowl add the dried frozen corn
4. Add 1/2 cup cut fresh coriander
5. Add 1/4 cup cut pudina or mint
6. Add 2 tablespoons of Kasuri Methi or dried Fenugreek Leaves
7. Add 1/2 teaspoon chilli powder
8. Add 1/2 teaspoon coriander seeds powder
9. Add 1 teaspoon of chaat masala
10. Add 1/2 a teaspoon of roasted Ajwain or Carraway Seeds
11. Add 1/2 teaspoon of ginger powder
12. Mix well using a spatula
13. Add 10-15 broken cashews and mix
14. Next peel the potatoes and mash them fine
15. Mix the mashed potatoes and the corn mixture
16. Add salt per taste and mix
17. Add 2 tablespoons of corn flour and mix well
18. Cover your hands with corn flour and shape the cutlets round and then flatten on a plate
19. In a hot pan add 1 tablespoon of butter and add 2 cutlets
20. It takes around 10 minutes to cook, cook them on both sides till it turns golden brown
21. The dish is now ready to serve, I had with Maggie’s Hot and Sweet Ketchup