Ingredients:

• 200 gms – Corn (shelled)
• 75 gms – Paneer (crumbled)
• 2 tbsp – Corn flour
• 1 piece – Ginger
• 4 – green chilies
• 4 – big Potatoes
• 3 slices – bread
• oil – for deep frying
• salt – to taste

Method:

1. Pressure cook the corn in one cup of water and a little salt, till tender.
2. Drain the water and keep the boiled corn aside.
3. Make a paste of ginger and green chilies.
4. Boil the potatoes and mash them while they are still hot.
5. Soak the bread slices in water for 2-3 minutes and squeeze out the water completely.
6. Add the bread slices to the mashed potatoes.
7. Add the boiled corn, crumbled paneer, ginger, green chilli paste, corn flour, and salt to the mashed potatoes.
8. Mix well.
9. Divide the dough into equal portions.
10. Make oval rolls.
11. Deep fry the cutlets in hot oil till golden brown.
12. Serve hot with tomato ketchup, chilli sauce or green chutney.

Recipe courtesy of Anitha Raheja