Sweet Corn Bullets

It was a rainy evening and I was craving to have something nice and spicy with a cup of tea. Like always the most difficult task for me was to decide what to prepare. I remembered having Corn in my fridge, so I thought of making something out of it. I began my experiment with corn and surprisingly it came out well. So thought of penning it down here for all of you to enjoy.

Relish this snack with family and friends over a cup of tea.

Preparation Time - 30 minutes

Serves - 4

Ingredients

Corn Cobs - 2

Potato - 2

Onion - 1 medium

Green Chilli - 3

Red Chilli Powder - 1 tsp

Coriander Powder - 1 tsp

Lemon Juice - 1/2 tbsp

Garam Masala Powder - 1/2 tsp

Garlic Cloves - 3

Grated Ginger - 1/2 tsp

Cilantro chopped - 1 tbsp

Corn Flour - 1tsp

Salt to taste

Oil for cooking

Method of Preparation

1 Remove the husk, silk and chop off the corn kernels into a bowl.

Mash them a little if they are soft else grind them a little without making into a paste. Peel, wash and finely chop onion.Finely chop the garlic cloves Remove stems, wash and finely chop green chilies.

Boil Potatoes

2 Take 2 tsp of oil in a pan, lightly fry the chopped garlic cloves, grated ginger and corn kernels for 2-3 minutes.

3 Mash Potatoes and mix with the fried corn. Add the rest of the ingredients to it and mix well to make a paste.

4 Take 2 inch sized ball out of above corn mixture and flatten it a little with the fingers.

5 Take a non stick pan and pour little oil. Heat oil till medium hot.

6 Cook the cutlets on the pan on both sides till they look golden brown.

Serving Tips

Serve hot with tamarind chatni or tomato chili Ketchup.

Notes

If the paste seems little dry, sprinkle some water.

Variation

Instead of frying them on the pan, you may shallow fry it in oil and soak the excess oil on an absorbent paper.

Fresh corn kernels taste good, but if they are not readily available try with frozen corn kernels instead.

Other Names

Cilantro - Coriander Leaves