Sweet Corn Rolls|Sweet Corn kabab| Crispy Sweet Corn Cutlets

Ingredients:-

Boiled Sweet Corn- 1 1/2 cups

Chopped onion- 1/2 cup

Chopped Green coriander leaves- 1/4 cup

Chopped Green Capsicum- 1/4 cup

Gram flour (Besan)- 2 tbsp

Ginger (grated)- 1/2 tsp

Bread finely grinded ( Bread crumbs)- 2 

slices

Corn flour- 1 tbsp

Salt- to taste

Turmeric powder- 1/4 tsp

Red chilli powder- 1 tsp

Chopped Green chilli- 3

Chat Masala- 1 tsp

Oil- for deep frying and greasing

For Coating:-

Bread finely grinded ( Bread crumbs)- 3 slices

Method:-

1. In the sweet corn add some turmeric powder and salt and boil it. Strain the water and keep aside to cool down.

2. take out one or two teaspoon of sweet corn for later use and rest of the sweet corn churn into the mixer and grinder it coarsely.

3. Now in large mixing bowl add the grinded boiled sweet corns and whole sweet corn kept for later use then add chopped onion, finely chopped green coriander leaves, chopped green capsicum, gram flour, grated ginger, Bread crumbs, corn flour and salt according to the taste and mix it well.

4. Add all the spices to the mixture namely turmeric powder, red chilli powder, chat masala, green chilli chopped and combine well.

5. Grease your hands with little bit of oil.

6. Take small portion of the mixture and make a cylindrical shape or any shape of your choice.

7. coders roles in the breadcrumbs and keep in the fridge for 10 to 15 minutes.

8. Now heat the oil and place the corn rolls in the medium hot oil and free online low to medium flame.

9. Do not overcrowd the pan. 

10. Now drain off the excess oil on the kitchen towel or tissue paper.

11. Serve with Mayo dip or tomato sauce or green chutney.

Happy cooking!