| 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
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