Baby Corn Cutlets are a delightful fusion of baby corn, potatoes, and aromatic spices, creating the perfect snack or appetizer. These bite-sized treats offer a crispy, golden exterior and a flavorful, soft interior that will leave you craving more.
The beauty of this recipe lies in its simplicity and the fantastic result it delivers. Baby corn, known for its tender and sweet taste, pairs wonderfully with the starchy goodness of potatoes. Adding spices and seasonings brings depth and character to these cutlets, making them an irresistible choice for any occasion.
In this recipe, we start by boiling the baby corn until tender and grinding it into a smooth paste with red chillies, cumin seeds, and a touch of gasagasa. This paste not only infuses the cutlets with flavour but also provides a vibrant colour.
Next, we boil, peel, and mash the potatoes, combining them with corn flour and gram flour. This combination adds body and texture to the cutlets.
The magic happens when we sauté ginger garlic paste, onions, fresh coriander, and curry leaves. This sautéed mixture adds aroma and savoury goodness to the cutlets.
To achieve the perfect crispy texture, we heat oil in a deep frying pan and shape the mixture into small balls before frying them until they turn a beautiful golden brown.
The result is a plate of Baby Corn Cutlets that are irresistible, crispy on the outside, and bursting with flavour on the inside. Serve them with your favourite chutney or sauce for an unforgettable snacking experience.
Baby Corn Cutlet
- 250 grams Baby Corn (boiled and ground into a paste)
- 125 grams Potatoes (boiled, peeled, and mashed)
- 125 grams Corn Flour
- 125 grams Gram Flour
- 1 teaspoon Gasagasa (poppy seeds)
- 2 Dry Red Chillies
- A few Curry Leaves
- A few Coriander Leaves
- 1 Onion (finely chopped)
- 1/2 teaspoon Cumin Seeds
- 1/2 teaspoon Ginger Garlic Paste
- Oil for deep frying
- Salt to taste
- Boil the baby corn until tender, then grind it into a smooth paste with red chillies, cumin seeds, and gasagasa (poppy seeds).
- Boil the potatoes, peel them, and mash them well.
- Combine the mashed potatoes with corn flour and gram flour, kneading the mixture into a dough.
- Heat a little oil in a pan. Add ginger garlic paste, chopped onions, coriander leaves, and curry leaves. Sauté until the onions turn golden brown.
- In a mixing bowl, combine the baby corn paste, potato mixture, and the sautéed onion mixture.
- Add salt to taste and a little water, then mix until everything is well combined.
- Heat oil in a deep frying pan.
- Take small portions of the mixture and shape them into cutlets.
- Deep fry the cutlets until they turn a beautiful golden brown.
- Remove them from the oil and serve hot with your favorite chutney or sauce.
Frequently Asked Questions (FAQ):
Can I make these Baby Corn Cutlets less spicy?
Absolutely! You can adjust the spice level by reducing the number of dry red chillies in the recipe. If you prefer a milder taste, simply use fewer chillies or remove the seeds from them before grinding.
What’s the best dip for Baby Corn Cutlets?
Baby Corn Cutlets pair wonderfully with mint chutney, tamarind chutney, or even tomato ketchup. The tangy and spicy flavours of the chutneys complement the crispy cutlets beautifully.
Can I prepare the mixture for cutlets in advance and fry them later?
Yes, you can prepare the cutlet mixture in advance and store it in the refrigerator. When you’re ready to serve, shape the cutlets and fry them. This can save you time when hosting guests or planning a snack in advance.
Are Baby Corn Cutlets suitable for vegetarians?
Yes, Baby Corn Cutlets are entirely vegetarian, making them an ideal snack for vegetarians.
Can I bake these cutlets instead of deep frying them for a healthier option?
Yes, you can bake the cutlets in a preheated oven at 180°C (350°F) until they turn golden brown. Brush them with some oil before baking to achieve a crispy texture. It’s a healthier alternative to deep frying.
Note: image is for illustration purposes only and not that of the actual recipe.