Chatpata Corner: Make Crispy Corn Flour Cutlets for breakfast, know the recipe here...
1½ cups corn flour
2 cups potatoes (boiled and mashed)
½ cup cabbage and 1 carrot (both grated)
1/2 cup green peas (coarsely ground)
1 onion (chopped)
2 tbsp coriander leaves (chopped)
1-1 tsp ajwain and red chili powder
2 tsp ginger-garlic paste
3-4 green chili paste
salt to taste
oil for frying
Mix all the ingredients in a bowl except oil for frying.
Make medium-sized cutlets with greased hands.
Heat oil in a pan and fry the cutlets on low flame till they turn golden brown.
Serve with green chutney and tomato ketchup.