Thai Sweet Corn Cutlets Video by Tarla Dalal Video by Tarla Dalal
This page has been viewed 13473 times
Thai Sweet Corn Cutlets Recipe (Thai Sweet Corn Fritters) Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
20 Mins
Total Time
35 Mins
Makes
8.00 cutlets
Ingredients
To Be Blended Into A Smooth Red Curry Paste (using A Little Water)
5 whole dry Kashmiri red chilli , soaked in warm for 10 minutes
1/4 cup chopped onion
1/2 tbsp coriander (dhania) seeds
1 tbsp cumin seeds (jeera)
5 to 6 black peppercorns (kalimirch)
10 stalks of coriander (dhania)
2 tbsp chopped lemon grass (hare chai ki patti)
salt to taste
For The Cutlets
1 1/2 cups boiled and crushed sweet corn kernels (makai ke dane)
1/4 cup rice flour (chawal ka atta)
salt to taste
2 tbsp red curry paste , recipe above
2 tsp soy sauce
For The Hot and Sweet Dip
3/4 cup sugar
2 tbsp vinegar
1 tbsp dry red chilli flakes (paprika)
1/2 tsp chilli powder
salt to taste
Other Ingredients For Thai Sweet Corn Cutlets
oil for greasing and cooking
Method
For the cutlets
- Combine the sweet corn, rice flour, salt, red curry paste and soy sauce in a bowl and mix well.
- Divide the mixture into 8 equal portions and shape each portion into 50 mm. (2”) diameter round.
- Heat a non-stick tava (griddle), grease it with oil and cook 4 cutlets at a time, using a little oil, till they turn brown in colour from both the sides.
- Repeat step 3 to cook 4 more cutlets. Keep aside.
For the hot and sweet dip
- Combine ¾ cup of water, sugar and vinegar in a broad non-stick pan and cook on a high flame for 4 to 5 minutes or till the syrup is thick, while stirring continuously.
- Switch off the flame, add the dry red chilli flakes and mix well.
- Add the chilli powder and salt and mix well.
- Allow it to cool and keep aside.
How to proceed
- Serve the cutlets hot with hot and sweet dip.
See step by step images of Thai Sweet Corn Cutlets
