Name: CRISPY CORN CUTLETS STUFFED WITH PANEER AND DRY FRUITS recipe by Shobha Keshwani at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Ingredients: Corn kernels 2 cups; Boiled and mashed potato 1 cup; Ginger paste 1 tsp; Garlic paste 1 tsp; Green chilli paste 1 tsp; Milk 1/2 cup; Salt to taste; Roasted and crushed oats 1-2 tbsp; Kasoori methi powder 1/2 tsp; Roasted cumin powder 1/2 tsp; Oil for frying; (For the stuffing); Crumbled paneer 1/2 cup; Raisins 1 tbsp (chopped); Almonds 1 tbsp (chopped); Pistachios 1 tbsp (chopped); Cashew nuts 1 tbsp (chopped); Salt to taste; White pepper 1/4 tsp (optional); (For Coating); Oats 1/2 cup or as needed; Flour 1 tbsp; Corn starch 1 tbsp

ABOUT CRISPY CORN CUTLETS STUFFED WITH PANEER AND DRY FRUITS RECIPE

Crispy corn cutlets stuffed with paneer and dry fruits, coated with oats for crunchiness is a perfect party snack.

Ingredients Serving: 6

Corn kernels 2 cups
Boiled and mashed potato 1 cup
Ginger paste 1 tsp
Garlic paste 1 tsp
Green chilli paste 1 tsp
Milk 1/2 cup
Salt to taste
Roasted and crushed oats 1-2 tbsp
Kasoori methi powder 1/2 tsp
Roasted cumin powder 1/2 tsp
Oil for frying
(For the stuffing)
Crumbled paneer 1/2 cup
Raisins 1 tbsp (chopped)
Almonds 1 tbsp (chopped)
Pistachios 1 tbsp (chopped)
Cashew nuts 1 tbsp (chopped)
Salt to taste
White pepper 1/4 tsp (optional)
(For Coating)
Oats 1/2 cup or as needed
Flour 1 tbsp
Corn starch 1 tbsp

Instructions

Grind the corn kernels coarsely adding milk.
In a pan heat a tbsp of oil and add the ginger garlic paste.
Saute and add the green chilli paste and corn paste. Cook it stirring continuously until it becomes thick. It takes about 5 minutes. Season with salt, roasted cumin powder and crushed kasoori methi.
Allow it to cool. Now mix the boiled and mashed potato, roasted and crushed oats for binding. Check the salt.
Now take a small portion of this dough and flatten it. Place a little dry fruit and paneer mix and seal it well. Make all the cutlets similarly in an oval or any other shape you like.
Mix the flour and corn starch with half cup milk or water to make a thin slurry.
Take the oats in a flat plate. Dip the prepared cutlets in the flour slurry and coat them with oats.
Heat oil in a pan and fry the cutlets until golden brown.
Serve with any sauce of your choice.

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