Take 3 potatoes of regular size. Boil them. Cool them. Peel them. Put them in a bowl. Mash them with a vegetable masher or by hand. You can grate them as well. Keep aside.

Take 3 or 4 bread slices. Tear them roughly and put them in a grinder.

Grind them. Transfer to a plate. Keep aside.

Take 1.5 cups of boiled sweet corn in the grinder. (Pro tip: Pressure-cook sweet corn to 1 whistle and regular corn to 3 to 4 whistles to make them soft).

Make a coarse paste. Keep aside. (Pro tip: Do not make a fine paste even if there are a few whole corn pieces in it. This will add to the taste, texture, and crispiness).

Add half of the bread crumbs to the mashed potato. Also, add the corn paste and a quarter cup of very finely chopped onion. (Pro tip: Adding bread or onion is optional. You may skip if you do not want or if you are pure vegetarian).

Then add the vegetables like ½ cup of very finely chopped fresh carrots and ¼ cup of very finely chopped fresh capsicum. (Pro tip: You can add other vegetables of your choice or skip everything. However, adding vegetables will add to the taste and texture of the corn cutlets).

Follow it with ¼ cup of very finely chopped fresh coriander leaves and 2 to 3 tbsp of very finely chopped fresh mint leaves, the paste or very finely chopped pieces of ½ inch ginger, and one medium-sized fresh green chili, chopped very finely. (Pro tip: You can skip adding mint leaves. But if you do, it will add to the taste and flavor of the cutlets).

Then add the ground spices like ¼ tsp of turmeric powder, 1 tsp of red chili powder, ½ tsp of black pepper powder, 1 tsp of garam masala powder, and salt to taste.

Now add 1 tbsp of fresh lemon juice. (Pro tip: You can substitute lemon juice with chaat masala or amchur powder).

Finally, add ¼ cup of corn flour. (Pro tip: Adding corn flour helps in binding and also adds to the crispiness of the corn cutlets. You can use besan as well. Do not use rice flour alone or else the cutlets will break while frying).

Mix everything nicely. Make a dough.

Rub a little bit of oil in your hands.

Take some mixture on your hand. Roll them to give your desired shape. I have made cylindrical cutlets.

Heat enough oil in a wide saucepan. Put the cutlets one by one. Be very careful so that hot oil does not sprinkle on you while releasing the cutlets.

Fry them for about a minute until they start changing color. Flip them now.

Keep flipping and deep fry for another minute or so. Remove them when golden brown.

Put them on a piece of tissue paper on a plate.

Your tasty and spicy homemade corn cutlets are now ready. Lay them on a plate and serve them hot with green chutney, tomato ketchup, or mint raita.