How to make Paneer and Corn Cutlets -

Cottage cheese, corn and potato mixture shaped into cutlets and fried to crunchy perfection.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Paneer and Corn Cutlets checkout Corn Pancakes, Sweet Corn Crunch Cake, Corn Pakora, Makai Palak Mirchein . You can also find more Snacks and Starters recipes like Baby Potatoes in Tamarind Sauce Croquettas Rajma Galouti Kebabs Spicy Salsa Chicken

Paneer and Corn Cutlets

Paneer and Corn Cutlets Recipe Card


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!

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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.