link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: CORN PATTICE

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Monday, December 3, 2007

CORN PATTICE

CORN PATTICE
Here’s the dish which burnt my nose, thanks to the corn kernel popping out of the oil and directly aiming my nose. It sounds funny but it aint funny as I have got burn marks to prove it. So please read through my recipe. I believe in “Safety First”. But believe me I made the most amazing corn pattice today.
Ingredients
Corn Kernels – 2 ½ cups
Potatoes – 3 medium sized potatoes
Toasted Cumin Seeds – 1 tsp
Ginger paste - 1 tsp
Green Chilly paste – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Red chilly powder – 1 tsp
Corn Flour – 2 heaped tbsps
Bread Crumbs – ½ cup
Fresh coriander leaves
Oil for frying
Salt for taste

Method
I have used frozen corn kernels in this recipe, simply because its easy.Wash the corn kernels. Boil the corn kernels and potatoes separately. Once the corn kernels are boiled, allow it to cool, grind the corns in a mixie until it becomes like a paste, you can keep a few corn kernels whole, so that it is seen through the pattice, but you must remember that corn kernels tend to burst in the oil while frying, so you cant keep too many whole corn kernels. Mash the potatoes. In a bowl, add the grounded boiled corn paste, the mashed potatoes, add the ginger paste, green chilly paste, toasted cumin seeds, coriander powder, cumin powder, red chilly powder, fresh coriander leaves and salt as per taste. Mix well. Add the corn flour slowly and keep mixing till the batter starts to loose its soggyness. Now, you can make the pattice in 2 ways, either you can make balls of the dough and roll it over the breadcrumds and deep fry, but I find that the bread crumbs drop off and get over fried and the pattice tend to split in the oil and become too oily. The oil becomes too messy, so here comes my brainwave, what I do is I add the bread crumbs to the dough I prepared in the bowl and mix well, keep adding little by little until the bread crumbs absorb the soggyness which is usually caused by the mashed corn kernels and mashed potatoes. When you mix in this fashion, the dough becomes like the dry masala vada batter. It can be easily rolled into balls without sticking to your hands, flatten the rolled balls with your right palm on your left palm. In the meanwhile, Heat the oil in a wok (kadhai). Put the flattened balls of the dough into the hot oil one by one. While turning the pattice stand away from the wok, lest you burn yourself. Deep fry till golden brown. Serve hot with either green coriander chutney or tomato ketchup.

3 comments:

Taste of Mysore said...

Hi Sukanya, Nice patties. Will try sometimes. Btw, thanks for visiting my blog. :)

SPICE OF LIFE said...

Hi Sukanaya,

Beautiful patties and I love the step by step photos ....defintely makes it easier to follow the recipe ...

Thanks for visiting my blog and am glad u liked the photos ....keep visiting :-) and maybe we can keep in touch regularly to know more about each other .

Neha said...

nice paaties, 'll try them soon,
n abt bursting of kernels, i think u can just smash them a bit ,(so they r not whole), as we do in cutlets for green peas , to avoid them from bursting...

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