Corn Patties
Boiled potatoes 1/2 kg
3 corn on cob boiled / 200 gms boiled American Corn
1 tsp mint powder
1 tsp chaat masala
1/2 tsp Amchoor
Salt to taste
Green chillies chopped optional
3 slices of bread
Mix the chaat masala , Amchoor , mint powder salt an green chillies with the corn kernels n keep aside ( keep the boiled corn upright n just slice through to remove the kernels. )
Grate the boiled potatoes n mix in the crumbled bread n salt n a little oil
Take a lump of the potato the size of a golf ball oil your palms n spread it out take a tbsp of the corn keep it in the centre n enclose from all sides. Repeat the process with the rest of the potatoes n corn . Deep Fry in hot oil or air fry for 15-20 mins at 200•

Note: if the potatoes are very crumbly n donot bind mix in a little curd.
If the potatoes are too pasty n donot bind so mix in bread n roll in bread crumbs or sooji after forming the pattice
At times the potatoes have a very nice doughy texture n we don’t have to mix anything
Goes very well with mint chutney or with ketchup
I served with the tomato peanut chutney posted by Meena Vyatham

Tomato Peanut Chutney
Ingredients
2 to 3 medium sized tomatoes, chopped
1/4th cup roasted, unsalted peanuts, skin removed
2 to 3 green chilies (adjust as per taste), chopped
2 to 3 garlic cloves, whole or sliced
1 dry Kashmiri red chili (optional)
2 tsp red chili powder
1 inch piece, tamarind (optional, use if tomatoes are not tart)
1 tbsp oil
salt to taste
For seasoning/tempering/tadka:
1 tbsp oil
A pinch asafetida/hing
1 tsp black mustard seeds
Few curry leaves
1 dry red chili, broken into pieces or bits
Method:
In a skillet, heat oil, add tomatoes, saute for 2 minutes. Add dry red chili, if using, green chilies, garlic. Sprinkle 1 tsp salt on the tomato chili garlic mix. Cook till tomatoes soften fully. Turn the heat off. Add chili powder, tamarind piece. Let cool. Grind the roasted peanuts in a jar to a fine powder. Add the cooled tomato mix, salt to the roasted peanuts and blend to chutney consistency.
For tadka:
Heat oil. Splutter mustard seeds, add hing, dry red chili & curry leaves. Pour the tadka on the tomato-peanut chutney.

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