| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bawarch1 | 1 | servings | ||
INGREDIENTS
| 1 | c | Corn kernels |
| 1 | c | Potato boiled; mashed |
| 1/2 | ts | Ginger crushed |
| 1/2 | ts | Garlic crushed |
| 3 | Green chillies crushed | |
| 1/2 | ts | Turmeric powder |
| 1/2 | ts | Lemon juice |
| 1 | tb | Coriander leaves finely chopped |
| 1 | tb | Cornflour or plain flour |
| 1/2 | c | Fine breadcrumbs |
| 2 | tb | Oil |
| Salt to taste | ||
| 2 | Pinches asafoetida; (2 to 3) | |
| Oil to deep fry |
INSTRUCTIONS
Mash corn kernels coarsely. Heat 2 tablespoon oil in a heavy saucepan. Add ginger, garlic, chilli, turmeric, asafoetida, stir. Add corn, potato, coriander, flour, salt, and lemon juice. Stir continuously, till not soggy. A firm lump should form. Cool, shape into patties with greased palms. Roll in the breadcrumbs. Deep fry in hot oil, till golden. Drain, serve piping hot with ketchup. Note: You may even shallow fry instead of deep frying, on a thick griddle. Making time: 30 minutes Makes: 10-11 patties Shelflife: Best fresh Converted by MC_Buster. Converted by MM_Buster v2.0l.
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