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WEEK 8 RECIPES

Mahabaleshwar Corn Patties

Keeping your kids energized through the school day is now an easy task thanks to our Mahabaleshwar Corn Patties recipe made with Kissan Fresh Tomato Ketchup. Baked corn is sautéed with a mix of spices and is given a tangy burst of flavour with Kissan Fresh Tomato Ketchup. This filling is wrapped and fried in a potato casing to make a delicious patty which is rich in energy and full of flavour.

Prep Time

  10 mins

Cook Time

10 min

Rating

Ingredients

  1. Oil: 1 teaspoon
  2. Cumin seeds: ½ teaspoon
  3. Hing: A pinch
  4. Ginger, garlic and chilli paste: 2 teaspoons
  5. Roasted cumin seeds: ¼ teaspoon
  6. Coriander powder: 2 teaspoons
  7. Crushed corn kernels: 1 cup
  8. Salt to taste: ½ teaspoon
  9. Kissan Fresh Tomato Ketchup: 2 tablespoons
  10. Grated coconut: 2 teaspoons
  11. Chopped coriander leaves: 2 tablespoons
  12. Boiled and grated potatoes: 4-5
  13. Cornstarch: 3 tablespoons
  14. Oil: 2 tablespoons

Method of Preparation

  1. -Heat oil in a pan, add cumin seeds, hing, ginger, garlic and chili paste. Saute it well for a minute.
  2. -Add cumin powder, coriander powder, corn, salt and Kissan Fresh Tomato Ketchup.
  3. -Switch off the flame and add grated coconut to the mixture and coriander leaves. Mix it well and keep the filling mixture aside.
  4. -In another bowl, add potatoes, corn starch and salt. Knead it into a dough
  5. -Take small portion of potato mixture and form a round ball and flatten it.
  6. -Put tablespoon of filling in the round ball and seal the edges from all sides.
  7. -Coat the round balls with corn flour evenly and shallow fry it on both sides.
  8. Tiffin Sider:-
  9. Serve with walnuts and pomegranate: (or any other fruit of your choice).

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