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.