Monsoon Special Recipe – Bhutta Cutlet!

Monsoon is on in full swing. And among the most interesting things to do this season is to have a roasted bhutta (corn) with a drizzle of lemon and black salt! Yum, yum. My mouth is already watering!

But there are so many ways to enjoy corn. So here’s presenting, corn cutlet

Ingredients:

• Corn kernels, half churned
• 1 tsp. oil
• ½ tsp. ginger paste
• ½ capsicum, finely chopped
• ½ carrot, finely chopped
• 1 tbsp. Cashew nuts, chopped
• 1 tbsp. Raisins
• Full corn kernels
• 4 green chillies, finely chopped
• ½ tsp. raw mango powder (aamchur)
• 1 tsp. chaat Masala
• Breadcrumbs of 2 slices of bread
• 1 potatoes, boiled and mashed
• Salt to taste

Method:

• In a pan heat oil and saute ginger paste in it for a few seconds
• Add the half churned corn and cook for few minutes and let it cool down to room temperature
• In a bowl mix together capsicum, carrot, whole corn kernels, cashew nuts, raisins, green chillies, raw mango powder, chaat masala, bread crumbs, mashed potatoes and the half churned corn which has been cooked and cooled
• With the help of a cookie cutter just shape this mixture into whatever shape your little one enjoys!
• Shallow fry on non stick pan by sprinkling very little oil
• Serve hot with ketchup chutney of your choice.

Happy Monsoons!

Also read:  Crispy Aloo Poha Cutlets With Green Chutney

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