This recipe for Veg Corn Cutlet with Dip is a delightful low-calorie snack that combines the goodness of vegetables and paneer/tofu with a flavorful coriander-garlic dip. The cutlets are crispy on the outside and soft on the inside, while the dip adds a tangy and spicy kick. Perfect for a light meal or snack, this dish is easy to prepare and absolutely delicious.
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Mix sweet corn, shredded carrot, chopped capsicum, grated paneer/tofu, and gram flour in a bowl. Add a little water if needed for binding.
Heat olive oil in a pan.
Make round balls from the mixture and place them in the heated oil. Once the side is slightly fried, gently press them to turn them flat without breaking them.
Fry the cutlets until golden brown on both sides.
Blend coriander, garlic cloves, green chillies, salt, sugar, lime juice, and a little water into a smooth paste.
Mix the prepared paste with curd to create the dip.
Ensure the mixture for the cutlets is not too watery to avoid breaking while frying.
Press the cutlets gently to flatten them; excessive force may cause them to crumble.
Adjust the number of green chillies in the dip based on your spice tolerance.
Use tofu instead of paneer for a vegan option.
Can I use frozen sweet corn?
Yes, you can use frozen sweet corn. Thaw it before mixing with other ingredients.
Can I bake the cutlets instead of frying?
Yes, you can bake them at 375°F (190°C) for about 20 minutes or until golden brown, flipping halfway through.
What can I substitute for gram flour?
You can use rice flour or all-purpose flour as a substitute for gram flour.
Can I make the dip without curd?
Yes, you can skip curd and use more lime juice or a little water for consistency.
How do I store leftover cutlets?
Store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven before serving.
