Name: CRISPY CORN CROQUETTES recipe by Kavita Munot at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 1 grated corn (bhutta); 1/2 tsp red chilli powder; 3 medium boiled potatoes; Jeera (cumin seeds) for garnishing; For paste: 2 tbsp maize flour and 1 tbsp cornflour water; Oil to deep fry; 1/2 capsicum chopped; 1 tsp ginger garlic chilli paste; 1/2 tsp chaat masala; 1tbsp cornflour; 1/2 carrot chopped; 1/2 tsp salt; 1/2 tsp asofoetida (heeng); Tomato sauce; Green chutney; Cheese Spread; Maize flour for covering the rolls

Ingredients Serving: 10

1 grated corn (bhutta)
1/2 tsp red chilli powder
3 medium boiled potatoes
Jeera (cumin seeds) for garnishing
For paste: 2 tbsp maize flour and 1 tbsp cornflour water
Oil to deep fry
1/2 capsicum chopped
1 tsp ginger garlic chilli paste
1/2 tsp chaat masala
1tbsp cornflour
1/2 carrot chopped
1/2 tsp salt
1/2 tsp asofoetida (heeng)
Tomato sauce
Green chutney
Cheese Spread
Maize flour for covering the rolls

Instructions

First take a pan, add oil, heeng, jeera, grated corn, capsicum, carrot, green chilli, ginger, garlic paste and stir for 3-4 minutes. Now add boiled mashed potatoes, red chilli powder, chaat masala, salt and cornflour, mix nicely
Stir for a few minutes. Keep it aside to cool. Now make a paste of maize flour and cornflour with water. Make sure the batter is not too thin or too thick. Add a little water when required.
Now make rolls with the mixture and cover it with maize flour. Deep fry. Your corn croquettes are ready.
Take a small glass, put tomato sauce and green chutney into it. Put the corn croquettes into the glass and top with cheese spread. Yummy crispy corn croquette is ready to eat.

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