How many corn cutlets does this recipe make?

It serves 8, with about 20 minutes of prep and 15 minutes of shallow-frying.

Can I air-fry or bake corn cutlets instead of frying?

Yes, brush them with a little Anveshan groundnut oil and bake or air-fry until golden for an even lighter snack.

Why use groundnut oil for corn cutlets?

Anveshan wood-pressed groundnut oil gives a clean, crisp golden crust without a heavy, greasy taste.

What do you serve with corn cutlets?

They are best served hot with green chutney, tamarind chutney or ketchup alongside a cup of chai.

Corn Cutlet with Groundnut Oil

Name: Corn Cutlet with Groundnut Oil
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 1 tbsp Bilona Ghee; 2 tbsp Jaggery Powder; 1.5 cups Sweet corn (boiled & coarsely mashed); 2 medium Potatoes (boiled & mashed); 1–2 Green chilli (finely chopped); ½ inch Ginger (grated); 2 tbsp Fresh coriander (chopped); ½ tsp Garam masala; ½ tsp Chaat masala; ¼ cup Breadcrumbs; 2 tbsp Cornflour; 4 tbsp Wood-Pressed Groundnut Oil; to taste Salt

Corn cutlets are crisp, shallow-fried patties made from boiled sweet corn and mashed potato spiced with green chilli, ginger and chaat masala. Shallow-frying them in Anveshan wood-pressed groundnut oil gives a clean golden crunch, while a touch of Anveshan jaggery powder balances the spices, making a wholesome twist on the classic tea-time snack.

Time breakdown

Prep Time20 min

Cook Time15 min

Total Time35 min

Ingredients

Sweet corn (boiled & coarsely mashed)
Potatoes (boiled & mashed)
Green chilli (finely chopped)
Ginger (grated)
Fresh coriander (chopped)
Garam masala
Chaat masala
Breadcrumbs
Cornflour
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.
Salt

How to Make Corn Cutlet with Groundnut Oil

1
Combine mashed corn, mashed potato, green chilli, ginger, coriander, garam masala, chaat masala, cornflour, and salt. Stir in 2 tbsp Anveshan Jaggery Powder to balance the spices with a gentle sweetness, then mix well.
2
Shape into 8 equal cutlets — round or oval, about 1.5cm thick.
3
Roll each cutlet in breadcrumbs to coat evenly. Press gently so they adhere.

Tips for the Best Corn Cutlet with Groundnut Oil

✓Keep the corn coarsely mashed for texture and add breadcrumbs to firm up the mixture so cutlets hold their shape.
✓Shallow-fry in moderately hot Anveshan groundnut oil so the cutlets crisp up without absorbing excess oil.

Frequently Asked Questions

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