By Aditi Saraswat
December 20, 2025
Golden from the outside and soft from within, palak corn cutlets change everyday greens into an irresistible snack. Filled with spinach, sweet corn, and gentle spices, they’re perfect for winter snacking and chai-time cravings.
2 cups finely chopped palak (spinach) 1 cup boiled sweet corn, lightly crushed 1 medium boiled potato, mashed 2 tbsp breadcrumbs 1 tsp ginger-green chilli paste ½ tsp garam masala ½ tsp chaat masala Salt to taste 2 tbsp cornflour (for binding) Oil, for shallow frying
Chop the spinach leaves finely and wash them thoroughly in water. This will keep the cutlets vibrant, flavourful, and prevent sogginess while frying.
In a bowl, mix the chopped palak, mashed potato, crushed sweet corn, breadcrumbs, ginger-chilli paste, salt, and basic spices to make the mixture.
Add the cornflour gradually and mix. The texture of the mixture should be soft but strong enough to shape easily.
Take a small, equal portion and shape to make round or oval cutlets, pressing gently so that they cook evenly.
In a pan, heat some oil and shallow-fry the cutlets on medium heat until it turns golden, crisp, and evenly cooked from both sides.
Drain on tissue paper and serve hot with mint chutney or ketchup for a comforting, crunchy winter snack.