▶ Watch Siddhi make it
Sweet Corn Cutlet, step by step on video
See how fine to chop the vegetables, how the besan binds the mixture, and the light golden colour to fry the tikkis to.
6:26 · Recipe video · Cooking with Siddhi
Sweet Corn Cutlets are crispy, spicy little tikkis packed with sweet corn, carrot, capsicum and onion, held together with besan and lifted with amchur, black salt and garam masala. You may know them as corn tikki or corn kebab.
I make them for breakfast, as an evening snack and as a starter when guests come over. The vegetables go into the chopper, the spices go in by the spoonful, and the mixture is shaped by hand, so there is no fuss. Serve them hot with tomato ketchup, coriander chutney or schezwan sauce.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live.
Why you will love these corn cutlets
- Crispy outside, soft inside: a golden crust with a juicy corn and vegetable centre.
- Full of vegetables: sweet corn, carrot, capsicum and onion in every bite.
- Pantry spices: amchur, black salt, garam masala and coriander powder give that chatpata street-style taste.
- One mixture, many uses: breakfast, an evening snack with chai, or a party starter.
Ingredient notes
- Chickpea flour (besan): this binds the cutlets. Add a little more if the mixture feels wet.
- Dry mango powder (amchur) and black salt: they give the tangy, chatpata flavour.
- Vegetables: chop them roughly first, then let the chopper or mixer chop them finely together with the corn.
Sweet Corn Cutlet Recipe
Crispy corn and vegetable tikkis bound with besan and spiced with amchur, black salt and garam masala. An easy Indian vegetarian snack or party starter.
Ingredients
- 2 cups sweet corn kernels, boiled
- 1 medium capsicum, roughly chopped
- 1 medium onion, roughly chopped
- 1 medium carrot, roughly chopped
- 1 cup chickpea flour (besan)
- 1 tbsp ginger-garlic paste
- 2 tbsp fresh coriander, chopped
- 3 to 4 green chillies, crushed
- 1 tsp dry mango powder (amchur)
- 1 tsp black salt
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 tsp red chilli powder
- 1/4 tsp turmeric powder
- Salt to taste
- Oil for deep frying, plus a little for greasing your palms
Instructions
- Grind the vegetables. In a chopper or mixer, add the carrot, capsicum and onion and grind them.
- Add the corn. Add the boiled corn kernels and chop everything finely together.
- Move to a bowl. Transfer the finely chopped vegetables to a mixing bowl.
- Add the spices. Add the red chilli powder, turmeric powder, coriander powder, garam masala, black salt, dry mango powder, crushed green chillies, ginger-garlic paste and chopped coriander leaves. Mix well.
- Add the besan. Pour in the chickpea flour, sprinkle salt all over and mix well.
- Adjust the mixture. If the mixture feels a little wet, add a little more chickpea flour.
- Shape the cutlets. Grease your palms with oil, take a portion of the mixture and shape it into a flat tikki. Shape the rest the same way.
- Heat the oil. Heat oil for deep frying in a vessel.
- Fry. Once the oil is medium hot, gently place a cutlet into it.
- Turn and finish. Flip the cutlet and fry until both sides turn light golden.
- Drain and serve. Take them out onto a plate lined with kitchen towel and serve piping hot.
Recipe by Siddhi Panchal.
Tips for crispy corn cutlets
- If the mixture feels wet, add a little more besan so the cutlets hold their shape.
- Grease your palms with oil before shaping, so the mixture does not stick to your hands.
- Fry in medium-hot oil and turn the cutlets so both sides become light golden.
What to serve with Sweet Corn Cutlets
Serve them piping hot with tomato ketchup, coriander chutney or schezwan sauce. They make a good breakfast, an evening snack with chai, or a starter for a party. For a starter platter, serve them with our crispy Papad Potato Rolls and Onion Rings.
Sweet Corn Cutlet FAQs
What binds corn cutlets together?
Chickpea flour (besan) binds the mixture. If it still feels wet, add a little more besan until you can shape it into tikkis.
What are corn cutlets also called?
They are also known as corn tikki or corn kebab.
What can I serve with corn cutlets?
Tomato ketchup, coriander chutney or schezwan sauce all go well with them.
Can I air fry or shallow fry corn cutlets?
This recipe is deep-fried, and that is the version I make at home. I have not tested an air-fried or shallow-fried version yet, so I do not give timings for those here.
Why should I grease my palms before shaping?
A little oil on your palms stops the mixture from sticking, so the cutlets come out smooth and even.
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