Crispy Corn Cutlets

Boil the sweet corn until tender, then grind it into a fine paste and let it cool completely.

In a large mixing bowl, combine the mashed potatoes, cooled corn paste, grated carrot, and finely chopped onion.

Add the finely chopped green chillies, ginger‑garlic paste, breadcrumbs, corn starch, red chilli powder, garam masala, cumin powder, chaat masala, chopped coriander leaves, and salt; mix thoroughly until a soft, shapeable mixture forms. If the mixture feels too sticky, add a little extra breadcrumbs.

Divide the mixture into equal portions and shape each portion into a round or oval cutlet.

Prepare a slurry by whisking together 3 tbsp corn starch with 5‑6 tbsp water until smooth and thin.

Dip each cutlet into the slurry, then coat it evenly with panko breadcrumbs.

Heat oil in a pan over medium heat. Fry the cutlets for about 3‑4 minutes per side, or until golden brown and crispy.

Transfer the fried cutlets to a plate lined with kitchen paper to drain excess oil, then serve hot.