Ingredients: 200 gms - corn (shelled) 75 gms - paneer (crumbled) 2 tbsp - corn flour 1" piece - ginger 4 - green chilies 4 - big potatoes 3 - bread slices oil for deep frying salt to taste |
Servings : 2
Time Taken : 15-30 mins
Method
- Pressure cook the corn in one cup water and little salt till tender.
- Drain out the water and keep the boiled corn aside.
- Make a paste of ginger and green chilies.
- Boil the potatoes and mash them while they are still hot.
- Soak the bread slices in water for 2-3 minutes and squeeze out the water completely.
- Add the bread slices to the mashed potatoes.
- Add the boiled corn, crumbled paneer, ginger, green chilly paste, corn flour and salt to the mashed potatoes.
- Mix well.
- Divide the dough into equal portions.
- Make oval rolls.
- Deep fry the cutlets in hot oil till golden.
- Serve hot with tomato ketchup, chilly sauce or green chutney.
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