Makai ni pettis | corn tikki recipe | corn cutlet recipe

Corn cutlet

It is a unique and crunchy pettis or cutlet recipe made with corn, vegetable, rice flour, gram flour, and regular spices. They are crispy from the outside while soft from the inside. You can serve it as a tea-time snack or a party starter which is not only appreciated by kids but all age groups people. It is quick and easy to prepare with easily available ingredients. Do try this!

The key to making crispy corn pettis at home are:
  • Firstly, i use gram flour and rice flour to bind pettis mixture. Instead of rice flour, You can use rava or more gram flour to bind pettis mixture.
  • I Steam pettis which helps to cook a raw vegetable, helps to hold the shape of pettis while deep frying, and also pettis require less oil while deep frying it.
  • I have shallow fried this pettis in a medium flame till it reaches crisp. And also deep fry in a pan. You can try any method while making pettis.
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Corn cutlet

Recipe card for corn pettis

Nehas Cook Book
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Snacks
Cuisine Indian
Servings 4 servings

Ingredients
  

  • 2 corn or 1 cup crushed corn kernels
  • ½ cup chopped carrot
  • ½ cup chopped capsicum
  • 1 tbsp ginger garlic paste
  • 2-3 chopped green chilli
  • Salt to taste
  • ¼ tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • 1 tsp dry mango powder
  • Pinch of hing
  • ½ tsp garam masala
  • ½ tsp black salt.
  • ¼ cup besan
  • 3 tbsp rice flour
  • Oil for deep frying

Instructions
 

  • In a mixing bowl, grate corn with the peeler. Then add chopped carrot, capsicum, coriander leaves, ginger-garlic paste, green chili paste, salt, turmeric powder, coriander powder, red chili powder, cumin powder, dry mango powder, hing, garam masala, and black salt. mix well.
  • Then add gram flour and rice flour. Mix well and bind pettis mixture. Also, add more besan if required to form a dough.
  • Grease your hands with oil and now pinch ball-sized dough. Roll the round shape.
  • then heat water into a steamer. Grease idli plate with oil and place pettis in it.
  • now steam pettis for 15 minutes on medium flame.
  • cool down steam pettis and demould it. you can store steam pettis for 2-3 days into refrigerator
  • heat oil in a pan, add pettis, and keeping the flame on medium. stir occasionally, without breaking the pettis.
  • fry until the cutlets turn golden brown and crisp.
  • drain off the pettis over the wire rack to remove excess oil.
  • Serve crispy cutlet with tomato ketchup or green chutney.

Notes

  • do not use more flour to bind pettis mixture.
  • if pettis mixture is bind properly, means the proportion of flour should be perfect.
  • steam pettis on a medium flame for 15 minutes.
  • fry pettis on medium flame till it becomes crispy from both sides.

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