it is a deep fried kebab recipe which is mainly prepared by grating or blending the corn shells and mixing it with other vegetables. It is a perfect and mouthwatering snack or appetizer which can be served as starters for party or even as a evening snack.


For Stuffing

  • 1 medium corn cob, steamed
  • ½ teaspoon red chili powder
  • ½ teaspoon chaat masala
  • 4 teaspoon coriander leaves
  • 1 teaspoon ginger , finely chopped
  • 1 teaspoon lemon juice
  • salt as required

For The Outer Cover 

  • 3 potatoes, steamed or boiled
  • 3 tablespoon corn starch
  • ¼ teaspoon red chili powder
  • ¼ teaspoon cumin powder
  • ¼ teaspoon coriander powder
  • salt 
  • oil for shallow frying 

How to Make


    • You can steam or pressure cook both the corn cob and potatoes together.
    • The potatoes have to be cooked completely till they fall apart.
    • 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.
    • Mix well and check the taste.
    • In another bowl, peel and then grate the boiled potatoes.
    • Mash them with your hands or a potato masher or fork.
    • Add rice flour, cumin powder, coriander powder, red chili powder and salt. I have used rice flour to bind the patties.
    • Mix and then form equal sized balls from the mixture.
    • Take each ball and flatten it on your palm. Place a few teaspoons of the corn stuffing in the center.
    • Bring the edges in the center and cover the stuffing.
    • Before stuffing and shaping the patties, apply some oil on your palms.
    • Heat oil in a tava.
    • Place the stuffed corn cutlet in the medium hot oil.
    • When one side becomes golden and crisp, then turn over gently with a spatula and fry the other side.
    • Fry the second side till crispy golden and turn over again.
    • Remove them on a paper kitchen towels to remove excess oil.
    • Serve corn cutlet hot with coriander chutney or tomato sauce or mint chutney.
    • They make for a tasty crispy evening tea time snack.


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