In a mixing bowl, grate corn with a 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 the 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 in a refrigerator
heat oil in a pan, add pettis, and keep the flame on medium. stir occasionally, without breaking the pettis.
fry until the cutlets turn golden brown and crisp.
drain off the pettis over a wire rack to remove excess oil.
Serve crispy cutlet with tomato ketchup or green chutney.
