Easy Makai 🌽 Sev Roll Recipe | Crispy Makai Sev Roll | Quick Corn Cutlet

Ingredient List Main Mixture: 2 Boiled corn cobs (kernels removed) 4 Medium-sized boiled potatoes 3 tsp Ginger-chilli paste 1 tsp Salt (or to taste) 1/4 tsp Turmeric powder 1 tsp Cumin-coriander powder 1/2 tsp Garam masala 1 tsp Chaat masala 1 tsp Dry mango powder (Amchur) 3 tbsp Rice flour (for binding) Fresh coriander leaves (finely chopped) For Coating: Corn flour slurry (corn flour mixed with a little water) Saviyyan / Sev (crushed vermicelli) Oil (for frying) Cooking Method Prep the Base: In a large mixing bowl, thoroughly mash the boiled potatoes. Coarsely crush or pulse the boiled corn kernels and add them to the mashed potatoes. Add the Spices: Add the ginger-chilli paste, salt, turmeric powder, cumin-coriander powder, garam masala, chaat masala, dry mango powder, rice flour, and chopped coriander leaves to the bowl. Mix and Shape: Mix everything together until it forms a firm dough. Take small portions of the mixture and shape them into small patties, cutlets, or cylindrical rolls according to your preference. Coat the Cutlets: Dip each shaped cutlet into the corn flour slurry, ensuring it is lightly but fully covered. Next, roll the cutlet in the crushed saviyyan (sev) until it is evenly coated on all sides. Gently press so the coating sticks. Fry to Perfection: Heat oil in a pan over medium heat. Shallow fry or deep fry the coated cutlets until they turn golden brown and crispy on the outside. (Alternatively, you can air-fry or bake them for a healthier option). Serve: Remove from oil, drain excess oil on a paper towel, and serve hot with green chutney or tomato ketchup. #CornCutlet #CrispySnacks #AlooTikki #TeaTimeSnacks #IndianStreetFood #EasyRecipes #MonsoonSnacks #VegetarianRecipes #PartyAppetizers #SnackIdeas #QuickBites