The first time I had this dish, was when I was in high school. The restaurant is no longer open, the taste has stayed with me for nearly 20 years. The recipe is ready real quick, with ingredients I have at home already! It is ready so quickly.
Growing up in a city like Bangalore, I used to love going out during weekends. Corn and aloo tikki or corn and potato cutlet has always been my favourite, I’ve seen it made in so many different ways. Some recipes ask for it to be blended, in my recipe you don’t need to blend it. The outside is nice and crispy, give it time to brown. Do not take it out earlier than that. The inside packs a very strong flavour profile, with so many herbs and spices.
I want to thank you all for watching my videos over the past year. I still cannot believe that it has been a year since I started these videos. Being a photographer and a foodie as always been fun, but shooting these videos and making these recipes have been an even more exciting adventure! I’m planning some really cool recipes over the next few weeks! It’s been a journey! Wohoo!
Thank you for watching and as always like, share and subscribe, hit the bell icon for notifications!
[recipe_card]
Corn and Aloo Cutlet
Ingredients
- 4 potatoes pressure cooked
- 1 cup frozen corn cleaned and dried
- 1/2 cup cut fresh coriander
- 1/4 cup cut pudina or mint
- 2 tablespoons of Kasuri Methi or dried Fenugreek Leaves
- 1/2 teaspoon chilli powder
- 1 teaspoon of chaat masala
- 1/2 a teaspoon of roasted Ajwain or Carraway Seeds
- 1/2 teaspoon of ginger powder
- 2 tablespoons of corn flour and 4 more for shaping
- Butter or ghee for cooking them
- Ketchup or Sauce
Instructions
Method
Steps to make Corn and Aloo Cutlet
- Pressure cook four potatoes in a pressure cooker
- While it is cooking, clean and dry 1 cup of frozen corn
- In a mixing bowl add the dried frozen corn
- Add 1/2 cup cut fresh coriander
- Add 1/4 cup cut pudina or mint
- Add 2 tablespoons of Kasuri Methi or dried Fenugreek Leaves
- Add 1/2 teaspoon chilli powder
- Add 1/2 teaspoon coriander seeds powder
- Add 1 teaspoon of chaat masala
- Add 1/2 a teaspoon of roasted Ajwain or Carraway Seeds
- Add 1/2 teaspoon of ginger powder
- Mix well using a spatula
- Add 10-15 broken cashews and mix
- Next peel the potatoes and mash them fine
- Mix the mashed potatoes and the corn mixture
- Add salt per taste and mix
- Add 2 tablespoons of corn flour and mix well
- Cover your hands with corn flour and shape the cutlets round and then flatten on a plate
- In a hot pan add 1 tablespoon of butter and add 2 cutlets
- It takes around 10 minutes to cook, cook them on both sides till it turns golden brown
- The dish is now ready to serve, I had with Maggie’s Hot and Sweet Ketchup
