CAULIFLOWER AND CORN CUTLETS WITH HONEY LEMON DIP

CAULIFLOWER AND CORN CUTLETS WITH HONEY LEMON DIP

INGREDIENTS

Cauliflower florets (boiled till almost cooked and mashed)	2 cups
Boiled sweet corn kernels	¼ cup
Onion (minced)	1 no small
Ginger	1 inch piece
garlic	5 – 6 cloves
Green chillies	3 – 4 nos
Jeera pdr	¼ tsp
Chaat masala pdr	¼ tsp
Cheese cubes grated	2 nos
Salt	T.T.
Coriander leaves chopped	3 – 4 sprigs
Dry mango pdr / Amchoor	½ tsp
Rawa / semolina	2 – 3 tbsp
Rice flour	1 cup approx
Oil	For deep frying
HONEY LEMON DIP
Lime juice	½ lime
Honey	1 tsp
Chilli flakes	A pinch
Salt	A pinch

METHOD:

1.       Make a paste of ginger, garlic and green chillies. Add it to the cauliflower mix.

2.       Also add in all the other ingredients except oil and rice flour.

3.       Add in rice flour little at a time as required, just enough to bind the ingredients together so that the cutlets don’t fall apart.

4.       Divide into lemon sized balls and roll it in your hand and flatted on your palm to shape like a cutlet.

5.       Roll the cutlets in the remaining rice flour and deep fry in hot oil till golden brown.

6.       Mix together all the ingredients for the dip till the honey gets properly dissolved and mixed with the lemon juice. Serve with the cutlets.

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