Corn Paneer Cutlet Recipe

5 from 3 votes

Paneer Cutlet is a delicious gluten-free, vegetarian snack. Learn how to make corn paneer tikki in a few simple steps at home.

Prep Time15

Cook Time20

Total Time35

Course: Appetizer

Cuisine: Indian

Servings: cutlet

Calories: 127kcal

Crush the corn kernels with a potato masher or whiz them once in a food processor. Do not make smooth paste of kernels.
Combine all the ingredients for cutlet except cooking oil in a large mixing bowl. Mix together to make cutlet paste.
Pinch a lemon size portion of the mixture. Shape it into flat round discs of half an inch thickness. Similarly, shape all the cutlet and arrange neatly on a plate or baking sheet. At this stage, you can store cutlet in the fridge until ready to fry.
Heat oil in a deep-fry pan over medium flame. Shallow fry the cutlet in small batches till crisp and golden from both sides. Do not flip cutlets more than once or twice while shallow frying. fry Drain the tikki in a paper lined with an oil absorbent paper. ing.
Serve Corn Paneer Cutlet with green chutney.

You can use fresh or frozen sweet corn for making the cutlet. Boil the corn kernels in salted water till tender if they seem hard. Allow them to cool completely before crushing and combining in cutlet mixture.
Grate the paneer and boiled potato rather than crumbling for a perfect cutlet mixture.
You can store uncooked cutlet in the fridge for 2 - 3 days in an airtight container.
Make sure the oil is sufficiently hot before frying the cutlet else they might break apart or turn soggy.
It is a gluten-free recipe. If you prefer, add 1 tablespoon all-purpose flour or corn flour to bind the mixture.