Heat the oil in a non-stick pan and add the onions and sweet corn and sauté on a medium flame for 1 minute.
Add the kabuli chana, bread, besan, oats, chilli powder, salt and pepper, mix well and sauté on a medium flame for 2 to 3 minutes. Keep aside to cool.
Add 2 tbsp of water and blend in a mixer to a coarse mixture.
Transfer the mixture into a bowl, divide it into equal portions and shape each portion into a round shape.
Dip each cutlet(tikki) in the maida mixture and roll in the bread crumbs.
Till it is evenly coated from all the sides.
Heat the oil in a kadhai and deep-fry each cutlet.
Till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside.
Serve hot with ur favourite dip or tomato ketch up.
