Ingredients:-
1).750 grams potatoes.
2).1 table spoon ginger-chilli paste.
3).1 lime.
4).500 grams corn cobs.
5).1/2 cup milk.
6).2 table spoons desiccated coconut.
7).1 tea spoon garam masala.
8).50 grams coriander.
9).2 table spoons sesane seeds.
10).2 tea spoons sugar.
11).Oil.
12).50 gram toast powder.
13).Salt to taste.
Method:-
1)Boil,peel and grate potatoes.Add salt,1/2 table spoons green ginger-chilli paste and 1/2 lime juice to it.cut corn cobs into half and boil in pressure cooker.Remove boiled corn seeds.
2).Heat 2 table spoons oil in a pan.Saute the corn seeds.Add grated coconut,1/2 lime juice,sesame seeds,ginger-chilli paste,garam masala,salt,chopped coriander.Divide the potato mixture into small portions.
3).Take one portion press lightly on the palms.fill in the corn stuffing.shape like cutlet.
4).Roll it in toast powder.Make cutlets of other mixture.Fry them till they are light pink in colour.
1).750 grams potatoes.2).1 table spoon ginger-chilli paste.
3).1 lime.
4).500 grams corn cobs.
5).1/2 cup milk.
6).2 table spoons desiccated coconut.
7).1 tea spoon garam masala.
8).50 grams coriander.
9).2 table spoons sesane seeds.
10).2 tea spoons sugar.
11).Oil.
12).50 gram toast powder.
13).Salt to taste.
Method:-
1)Boil,peel and grate potatoes.Add salt,1/2 table spoons green ginger-chilli paste and 1/2 lime juice to it.cut corn cobs into half and boil in pressure cooker.Remove boiled corn seeds.
2).Heat 2 table spoons oil in a pan.Saute the corn seeds.Add grated coconut,1/2 lime juice,sesame seeds,ginger-chilli paste,garam masala,salt,chopped coriander.Divide the potato mixture into small portions.
3).Take one portion press lightly on the palms.fill in the corn stuffing.shape like cutlet.
4).Roll it in toast powder.Make cutlets of other mixture.Fry them till they are light pink in colour.
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