Corn Potato Patties Recipe, Easy Corn Potato Patties Recipe

Whenever it rains we first think of corn or butta roasted on high flame over charcoal sprinkled with spice and lime.

Related to corn there is another recipe called corn patties, corn crushed with spices, stuffed in boil and smash potato and shallow fried, served with sauce and green chutney. This is one of the famous dish of Panchgani and Mahableshwar.

Whenever I visit Panchgani and Mahableshwar, I see that I visit the market area and without fail munch this patties. It is yummy. I am sharing corn potato patties recipe, since it is monsoon and make our loved one's happy by preparing this recipe.

Step By Step Method

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1. Take a blender, add boiled corn, green chillies, ginger and cumin.
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2. Crush it coarsely.
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3. Add oil in a pan allow it to become hot.
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4. Add the crushed corn mixture and saute it.
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5. Add red chilly powder, coriander powder, cumin powder, turmeric powder,      chat masala powder   salt, lime juice.                                      
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  6. Stir fry for two minutes.
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7. Add chopped coriander leaves, switch off the flame and let it cool.                                                  
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8. Take boil smashed potato add cornflour and salt to it.                
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9. Mix all together.
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10. Take small ball lemon size ball of potato mixture, flat it on palm.                                                    
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11. Stuff the corn mixture in centre.      
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12. Enclose the filling by drawing side of the potato and cover the filling completely.
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13. Shape of the patties should be like flat tikki.
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14. Shallow fry the patties in oil.
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15. Turn the side upside down.
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16. Corn potato patties is ready to serve.
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17. Serve Corn potato patties with green chutney.
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Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 3-4

 Ingredients:

 For the stuffing
  • corn- 1 no or 1/4 kg (packet)
  • green chillies- 2 nos
  • ginger- 1/2"
  • cumin- 1/2 tsp
  • red chilly powder- 1/2 tsp
  • coriander powder- 1/4 tsp
  • cumin powder- 1/4 tsp 
  • turmeric powder a pinch
  • chat masala- 3/4 tsp
  • coriander leaves chopped- 2 tsp
  • lime juice- 1 tsp
  • salt to taste
  • oil to shallow fry
For outer covering
  • potatoes- 3 nos (boiled and smashed)
  • corn flour- 2 tbsp
  • salt
Method:
  1. Take boil corn, green chillies, ginger and cumin and crushed it coarsely.
  2. In pan put oil, when oil is hot, add the crushed corn mixture.
  3. Saute for two minutes.
  4. Add red chilly powder, cumin powder, coriander powder, turmeric powder, chat masala, salt, lime juice and stir fry it again till all spices merge together.
  5. Add coriander leaves and off the flame, remove the mixture in plate and allow it to cool.
  6. Now take boil smashed potatoes, add cornflour and salt to it and mix nicely.
  7. Take small lemon size potato mixture, flat it on palm.
  8. Stuff the corn mixture in centre.
  9. Enclose the filling by drawing side of potato and cover the filling completely to flat tikki shape.
  10. Take a flat pan, add oil allow it to become hot.
  11. Shallow fry the patties, both side till golden brown.
  12. Serve it hot with green chutney.
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Notes:
  • Make palm wet when making potato patties or it become sticky.
  • If potatoes are sticky can add cornflour as required.
  • Can substitute cornflour with rice flour. 
  • Cool the stuffing then fill it or the patties will break in the oil.
Tips:
  • Benefits from turmeric:
  • Helps to lower cholesterol as effectively as lipitor.
  • Helps all alleviate seasonal allergies.
  • Helps to prevent breast cancer.
  • Protects against UVA damage for younger looking skin.
  • Benefits brain health and fights Alzheimer's
Tag:
Indian recipe, Panchgani Recipe, Mahableshwar recipe.

Author:
Mrs Smiley. B. Sarabical


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