Corn and Spinach Cutlets

 corn s


 Corn-3 cobs/ 2 cups

Spinach-1/2 cup

Ginger garlic paste- 1 tsp

Green Chilies-3 or 4

Cumin Seeds- 1 ts

Roasted Gram-1/4 cup

Rice flour (To bind)-1/4 cup

Salt- to taste

Oil- to deep fry



In a food processor coarsely grind corn, spinach, cumin seeds, ginger garlic paste and green chilies and transfer to a vessel.
Note: Corn and Spinach ooze water when ground, hence grind coarsely.

Add the powdered roasted gram, salt and rice flour and give a quick mix.

Note: Do not add water. Adjust the quantity of powdered Roasted gram and rice flour based to hold/bind the Pakoda.

Make fritters of desired shape and size or irregular shape.

Deep fry the fritters until they turn golden brown on both sides.


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