Fusion Platter

A blend of tasty food and culture

Easy to make Corn Pattice

Corn Pattice

Being an Indian and witnessing the Monsoons for nearly four months of the year all my life. I have grown fond over the years for the food that is made specially during this season. A combination of hot and spicy food rules this period. Although labelled as unhygienic and unhealthy by some, I have fond memories of eating street food during this time since childhood. My mother would often recreate these monsoon recipes at home so that we too could enjoy and relish these tasty dishes at home. Among my few favourites is the Corn Pattice which I would like to share with you all.

You can also try out these amazing monsoon specials – Onion Pakoras, Wada Pav, Mixed Pakoras, Samosas, Kachoris, Cheese balls, Bread Pakora, Dal Wadas, Tomato Soup. You can also check out corn recipes – Spinach Corn Sandwich, Corn chaat, Corn Fritters, Sweet Corn Soup, Corn Cheese Sandwich, Crispy Fried Corn.

Corn Pattice
Cooking Time – 20 minsPrep Time – 15 minsServes 3 people

Ingredients

  • 1 cup corn boiled/ground
  • 1 small onion finely chopped
  • 1/2 cup powdered Poha/Rice flakes or rice flour
  • 2 green chillies finely chopped
  • 2 medium sized potato boiled and mashed
  • Finely chopped coriander
  • Finely chopped mint
  • 1 tsp garam masala powder
  • 1 tsp turmeric powder
  • Salt to taste
  • Oil to shallow fry

Procedure

  1. Mix all the ingredients thoroughly except the potato
  2. Make small balls of the mashed potato and flatten them with your hands
  3. Try to make small cups with the mashed potato and fill in the corn mixture inside it
  4. After filling in the corn mixture shape the potatoes into patties
  5. Heat oil in a pan and add these potato patties into the pan
  6. Shallow fry them on both sides till golden brown
  7. Serve Corn Pattice with tomato sauce or green chutney

Tips

  • You can add any other spices to replace garam masala like cumin powder, coriander powder, red chilly powder
  • Put the patties in the oil only when the oil is nice and hot or the the potato may splutter
  • Do not turn sides until a good 5 minutes or till they have turned golden brown or they may break


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