Corn pattice
Crispy on the outside, soft and flavorful on the inside, this Mahabaleshwar-style corn pattice is a true delight for the senses. Made with a generous filling of sweet corn, mashed potatoes, and a blend of aromatic spices, each bite offers the perfect balance of crunch and creamy goodness. Golden-fried to perfection and best enjoyed with tangy chutneys, this local favorite from the hills of Mahabaleshwar is a nostalgic treat that brings warmth and comfort with every bite.
Preparation Time
10 minutes
Soaking Time
Nil
Cooking Time
10 minutes
Makes
10
INGREDIENTS
- 1 ½ cup boiled corn
- 1 cup boiled mashed potato
- ¼ Cup Breadcrumbs
- 1/2 tbsp oil
- 1 tsp garlic green chilly paste
- 1/4 tsp red chilli powder
- Pinch of turmeric powder
- 1/2 tsp garam masala
- 1/4 tsp cumin seeds
- 1/2 tsp lemon juice
- 2 tbsp chopped coriander
- Salt and Pepper to taste
Other Ingredients
Oil
METHOD
- Blend 1 cup boiled corn into a course paste.
- In a pan heat oil and sauté cumin seeds, garlic green chilly paste, coriander and corn paste.
- Add in boiled corn, red chilli powder, turmeric powder, garam masala, lemon juice, salt, pepper to taste and mix well.
- Cook for a minute and then let it cool down.
- In a plate mix together mashed potato, breadcrumbs and the corn mixture.
- Mix well and knead a dough.
- Divide into equal portions and form patties from it.
- You can shallow fry or deep fry these patties until golden brown and crispy.
- Serve hot with ketchup or masala powder.
