Fresh Corn Chivada Stuffed Paneer and Bread Cutlets. | How to make Fresh Corn Chivada Stuffed Paneer and Bread Cutlets.

4.7 from 3 reviews
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By Manisha Shukla
Created on 5th Jul 2017
  • Fresh Corn Chivada Stuffed Paneer and Bread Cutlets. , How to make Fresh Corn Chivada Stuffed Paneer and Bread Cutlets.
Fresh Corn Chivada Stuffed Paneer and Bread Cutlets. by Manisha Shukla
  • Fresh Corn Chivada Stuffed Paneer and Bread Cutlets. | How to make Fresh Corn Chivada Stuffed Paneer and Bread Cutlets. (10 likes)

  • 3 reviews
    Rate It!
  • By Manisha Shukla
    Created on 5th Jul 2017

About Fresh Corn Chivada Stuffed Paneer and Bread Cutlets.

Monsoon is a season to enjoy corn feast. I have made Corn Chivada and Stuffed it in Paneer Bread Cups.

Fresh Corn Chivada Stuffed Paneer and Bread Cutlets. , a deliciously finger licking recipe to treat your family and friends. This recipe of Fresh Corn Chivada Stuffed Paneer and Bread Cutlets. by Manisha Shukla will definitely help you in its preparation. The Fresh Corn Chivada Stuffed Paneer and Bread Cutlets. can be prepared within 20 minutes. The time taken for cooking Fresh Corn Chivada Stuffed Paneer and Bread Cutlets. is 45 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Fresh Corn Chivada Stuffed Paneer and Bread Cutlets. step by step. The detailed explanation makes Fresh Corn Chivada Stuffed Paneer and Bread Cutlets. so simple and easy that even beginners can try it out. The recipe for Fresh Corn Chivada Stuffed Paneer and Bread Cutlets. can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Fresh Corn Chivada Stuffed Paneer and Bread Cutlets. from BetterButter.

  • Prep Time20mins
  • Cook Time45mins
  • Serves4People
Fresh Corn Chivada Stuffed Paneer and Bread Cutlets.

Ingredients to make Fresh Corn Chivada Stuffed Paneer and Bread Cutlets.

  • For the stuffing:
  • Sweet Corn 2 numbers (350 to 400 grams)
  • Milk 2 cups.
  • Onion 1
  • Garlic crushed 1 teaspoon
  • Ginger grated 1 teaspoon
  • Chilli powder 1 teaspoon
  • Coriander powder 1 teaspoon
  • Coriander leaves finely chopped 2 teaspoon
  • Kasoori methi 2 teaspoon
  • Coconut grated 1 tablespoon
  • Whole masala ( cloves, pepper, cardemom, Cinnamon)
  • Turmeric 1 /2 teaspoon
  • Salt to taste.
  • Corn oil 1 tablespoon
  • For Bread Paneer cups
  • Milk 1 litre
  • Lemon 2 or curd 2 cups
  • Brown bread slices 6 to 8 slices
  • Milk for soaking bread 1/2 cup
  • Water to mix in milk 1 /2 cup
  • Sesame seeds roasted 1 tablespoon
  • Salt to taste
  • Pepper powder 1 teaspoon
  • Green chilli crushed 1 teaspoon( to taste) optional
  • Oil for shallow frying. 200 ml.
  • Corn flour 2 tablespoon for binding

How to make Fresh Corn Chivada Stuffed Paneer and Bread Cutlets.

  1. To make stuffing:
  2. Wash and grate corns and chop the onion.
  3. Heat oil in a pan, add whole masala. Let it splutter and than grind.
  4. Now add chopped onion in same oil, saute. Add ginger, garlic, chili powder, coriander powder and turmeric.
  5. Add grated sweet corn and coconut and saute for while to get the masala mixed with it.
  6. Now add milk and cook by lowering the flame to medium.
  7. Keep stirring in between and after it gets cooked add grounded whole masala and salt.
  8. Let the mixture dry and cool.
  9. Roast the kasoori methi for 20 seconds, crush between palms and add to the mixture.
  10. For preparing the dough:
  11. Heat milk, add lemon juice / curd and make paneer.
  12. Cut the edges of the bread. Soak the bread in half milk half water mixture and squeeze out the liquid.
  13. Now crumble or grate paneer. Add brown bread in it.
  14. Add salt, pepper, green chilli paste and roasted sesame seeds.
  15. Mix well and form a dough.
  16. Grease your palm, take one ball and knead it between your palms and make a hollow cup shape.
  17. Fill your corn mixture ( chivada) in it.
  18. Make corn flour slurry. Heat a nonstick pan, add oil.
  19. Now dip your cup in the slurry and transfer on nonstick griddle to shallow fry.
  20. Turn carefully as one side gets cooked brown.
  21. Let the other side cook brown. Transfer on absorbant paper.
  22. Serve hot with tomato ketchup or tamarind chutney.
My Tip: You can fully cover the dough over the stuffing and deep fry. But I have shallow fried to make the healthier version.

Reviews for Fresh Corn Chivada Stuffed Paneer and Bread Cutlets. (3)

Neha Dhingra3 months ago
Thanx for sharing this recipe.
Reply

Zeenath Amaanullah3 months ago
Awesome one Manisha ji..
Reply

sana Tungekar3 months ago
Lovely creative snack
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