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Fresh Corn Chivada Stuffed Paneer and Bread Cutlets.

Jul-05-2017
Manisha Shukla
20 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Fresh Corn Chivada Stuffed Paneer and Bread Cutlets. RECIPE

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

Recipe Tags

  • Egg-free
  • Medium
  • Fusion
  • Shallow fry
  • Simmering
  • Snacks
  • Vegan

Ingredients Serving: 4

  1. For the stuffing:
  2. Sweet corn 2 numbers (350 to 400 grams)
  3. Milk 2 cups.
  4. onion 1
  5. garlic crushed 1 teaspoon
  6. ginger grated 1 teaspoon
  7. chilli powder 1 teaspoon
  8. coriander powder 1 teaspoon
  9. coriander leaves finely chopped 2 teaspoon
  10. Kasoori methi 2 teaspoon
  11. coconut grated 1 tablespoon
  12. Whole masala ( cloves, pepper, cardemom, Cinnamon)
  13. turmeric 1 /2 teaspoon
  14. salt to taste.
  15. corn oil 1 tablespoon
  16. For Bread paneer cups
  17. Milk 1 litre
  18. lemon 2 or curd 2 cups
  19. Brown bread slices 6 to 8 slices
  20. Milk for soaking bread 1/2 cup
  21. water to mix in milk 1 /2 cup
  22. Sesame seeds roasted 1 tablespoon
  23. salt to taste
  24. pepper powder 1 teaspoon
  25. Green chilli crushed 1 teaspoon( to taste) optional
  26. oil for shallow frying. 200 ml.
  27. Corn flour 2 tablespoon for binding

Instructions

  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.

Reviews (3)  

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Neha Dhingra
Jul-06-2017
Neha Dhingra   Jul-06-2017

Thanx for sharing this recipe.

Zeenath Muhammad Amaanullah
Jul-06-2017
Zeenath Muhammad Amaanullah   Jul-06-2017

Awesome one Manisha ji..

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