Corn Pattice - Recipe

 

Rich in carb, tasty - crispy Corn Pattice easy to make dish to serve your carving tongue. 

INGRIDIENTS : 

• 1 Potato
• 1 Corn
• 2 cups Bread Crumbs
• 2-3 Green chillies
• 2 tbsp Chaat Masala
• 1 tbsp Lime juice
• 1 tbsp Ginger - Garlic paste
• 1/2 cup corriander leaves
• 4- 5 tbsp oil 
• Salt to taste

PREPARATION :

1. Finely grind bread crumbs , do not add water while grinding.
2. Boil corn and potato
3. Add ginger - garlic paste and few corriander leaves to  corn and grind this untill smooth paste.
4.  Mash potato with few corriander leaves, chilli and chaat masala.
5. Now combine bread crumbs, corn paste and mashed potato and make it one mixture.
6. Make small balls / pattice. (Apply little oil on palms to avoid the mixture to stick on to your palms )
7. Add oil to non-stick pan and let it heat. Add the pattice to pan and shallow fry from both sides until golden brown..
8. Garnish with corriander leaves and serve hot and crispy Corn pattice with sweet and tangy ketchup or spicy green chutney

Hyderabadi Cuisine - Diwani Handi recipe - M.M.Mithaiwala

Ingredients:-

Potatoes 3
French Beans 10-12
Broad Beans (sem) 1 cup
Carrots 3
Green Peas (shelled) 1/2 cup
Baby Brinjals 6
Fenugreek Leaves (methi) 1 bunch
Onions 3
Ginger Paste 1 tsp.
Garlic Paste 1 tsp.
Red Chilli Powder 1 tsp.
Turmeric Powder 1/2 tsp.
Salt to taste
Oil 1/2 cup
Coriander Leaves 1 tbsp
Green Chillies 6

Method:-

• Clean the potatoes, French beans and broadbeans and cut into diamond shapes. Trim the brinjal top and slit into two.
• Wash and chop fresh fenugreek leaves. Clean and chop coriander leaves.
• Slice onions. De-seed green chillies and chop.
• Heat oil in a cooking vessel, add sliced onions and lightly brown.
• Add ginger and garlic pastes and stir well for a minute.
• Add red chilli powder, turmeric powder and salt.
• Add the fresh fenugreek leaves and cook for 3-4 minutes.
• Add the prepared vegetables and stir well.
• Pour a cup of water and simmer till the vegetables are cooked.
• Once the vegetables are 3/4 cooked add the coriander leaves and green chillies.
• Cook till all the water has evaporated. 
• Serve hot with Hyderabadi paratha

Recipe source:- Indian food forever

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