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Corn Capsicum Cutlet

197 15 mins 1 Servings

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Corn Capsicum Cutlet is a delicious, innovative Indian snack made by cooking to a crispy texture a coarse batter of corn, capsicum and potato. It is perfect as an evening snack or a breakfast. A favourite amongst all age groups, it can be served with mint or coriander chutney.

Nutritional info

133.83 kcal

Nutritional Distribution

Carbohydrate 9.61 gm
Protein 0.34 gm
Fat 9.57 gm
Fiber 1.27 gm

Ingredients

Potato

2.0 Boiled Chopped Tbsp(25.0 gm) Potato

Green Capsicum

1.0 Chopped Tbsp(10.0 gm) Green Capsicum

Sweet Corn

2.0 Boiled Tsp(6.0 gm) Sweet Corn

Bread Crumbs

1/2 Tbsp(4.0 gm) Bread Crumbs

Green Chilli

1/2 Chopped Tsp(1.0 gm) Green Chilli

Dry Mango Powder

1/4 Tsp(0.53 gm) Dry Mango Powder

Salt

1/4 Tsp(1.0 gm) Salt

Oil

1.0 Tbsp(8.0 ml) Oil

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Steps

Step 1 Boil 2 tsp sweet corn and grind to a coarse paste
Step 2 Keep aside
Step 3 Boil and chop 2 tbsp potato and keep aside
Step 4 Take a mixing bowl and add 2 tbsp chopped boiled potato, 2 tbsp coarse corn paste, 1 tbsp chopped capsicum, 1/2 tsp chopped green chillies, 1/4th tsp amchur and 1/4th tsp salt
Step 5 Making sure all the ingredients are evenly distributed, shape the batter to make raw cutlets and keep aside
Step 6 Coat with 1/2 tbsp bread crumbs
Step 7 Heat 1 tbsp oil on a low flame in a frying pan
Step 8 Shallow fry the cutlets on both sides till crispy and golden brown
Step 9 Serve hot