Corn patty

About Corn patty

Ingredients

• Corn kernels, boiled 1 cup
• Potatoes, boiled, peeled and mashed 1 cup
• Garam masala powder ½ tsp
• Coriander powder ½ tsp
• Red chilli powder ½ tsp
• Salt to taste
• Breadcrumbs ½ cup
• Oil to deep fry
• Green chutney 2 tbsps
• Lemon juice 1 tbsp

How to Make Corn patty (Stepwise Photos)

Method

1. Take potatoes, garam masala, coriander powder, chilli powder and salt in a bowl and mix well.
2. Divide the mixture into equal portions and shape them into tikkis.
3. Heat sufficient oil in a kadai. Spread breadcrumbs in a plate.
4. Roll the tikkis in breadcrumbs and gently slide into hot oil and deep fry till they turn golden brown. Drain on absorbent paper.
5. Take corn kernels in a bowl, add green chutney and lemon juice and mix well.
6. Arrange the tikkis on a serving platter, top them with the masala corn kernels and serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps