Step 1

First steam or cook the corn cob till the kernels are tender and cooked well. Remove the corn kernels carefully with a knife and keep aside.

Step 2

You can steam or pressure cook both the corn cob and potatoes together.

Step 3

The potatoes have to be cooked completely till they fall apart.

Step 4

In a bowl or a small pan, take the corn kernels. Add chopped ginger, chopped green chilies, coriander leaves, chaat masala, red chili powder, lemon juice and salt as required.

Step 5

Mix well and check the taste. Add more of the spices or salt if required.

Step 6

I have not minced the corn. But if you want you can coarsely grind the corn in a mixer-grinder without the spices, coriander leaves etc.

Step 7

In another bowl, peel and then grate the boiled potatoes when they become warm. Mash them with your hands or a potato masher or fork. Let the mashed potatoes cool at room temperature.

Step 8

Add rice flour, cumin powder, coriander powder, red chili powder and salt. I have used rice flour to bind the patties. You can also use cornstarch (called cornflour in india) to bind.

Step 9

Other options to bind are bread pulp (soaked and squeezed bread slices), arrow root flour and even gram flour (besan). Gram flour will give its taste in the patties. You can also add add buckwheat flour (kutttu ka atta), water chestnut flour (singhare ka atta). But remember the taste will change.

Step 10

Mix and then form equal sized balls from the mixture.

Step 11

Take each ball and flatten it on your palm. Place a few teaspoons of the corn stuffing in the center.

Step 12

Bring the edges in the center and cover the stuffing. Shape with your palms into medium or large patties/tikkis.

Step 13

Before stuffing and shaping the patties, apply some oil on your palms. The oil gets rid of the stickiness if any from the potato mixture.

Step 14

Make all the cutlet this way.

Step 15

Heat oil in a tava/griddle or frying pan or skillet till medium hot. You can either shallow fry or fry with less oil.

Step 16

Place the stuffed corn cutlet in the medium hot oil.

Step 17

When one side becomes golden and crisp, then turn over gently with a spatula and fry the other side.

Step 18

Fry the second side till crispy golden and turn over again.

Step 19

Flip a couple of times if needed to get an even golden color and crisp texture.

Step 20

Remove them on a paper kitchen towels to remove excess oil.

Step 21

Serve corn cutlet hot with coriander chutney or tomato sauce or mint chutney. You can also add them to burger buns or make sandwiches with them or have them with bread.

Step 22

They make for a tasty crispy evening tea time snack.