How to make Paneer and Corn Cutlets - Cottage cheese, corn and potato mixture shaped into cutlets and fried to crunchy perfection.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Corn kernels (मकई के दाने), Paneer (cottage cheese) (पनीर)

Cuisine : Indian

Course : Snacks and Starters

Paneer and Corn Cutlets Recipe Card

Paneer and Corn Cutlets

Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

For more recipes related to Paneer and Corn Cutlets checkout Corn Bhel, Corn Pancakes, Sweet Corn Crunch Cake, Corn Pakora . You can also find more Snacks and Starters recipes like Homemade Tacos, Coconut Pancakes, Fiery Sichuan Chicken, Jeera Pepper Chicken.

Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Paneer and Corn Cutlets Recipe

  • Corn kernels blanched and coarsely ground 1/2 cup

  • Paneer (cottage cheese) 100 grams

  • Potatoes boiled, peeled and mashed 3 medium

  • Cheese grated 2 tablespoons

  • Ginger-garlic-green chilli paste 1 tablespoon

  • Red chilli powder 1/2 teaspoon

  • Salt to taste

  • Garam masala powder 1/2 teaspoon

  • Bread crumbs 1/2 cup

  • Fresh coriander leaves finely chopped 2 tablespoons

  • Oil to deep fry


Step 1

Grate cottage cheese into a large mixing bowl. Add corn, potatoes, cheese, ginger-garlic-green chilli paste, ½ tsp red chilli powder, salt, garam masala powder and breadcrumbs and mix. Add coriander leaves and mix well to make a soft dough.

Step 2

Divide into equal portions and shape them into round and flat cutlets. You can also shape them into cylinders.

Step 3

Heat sufficient oil in a kadai, deep fry the cutlets, a few at a time, till golden and crisp on the outside. Do not stir while frying as these cutlets are very soft and may break if stirred.

Step 4

Drain on absorbent paper.

Step 5

Serve hot with tomato ketchup or green chutney.