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

MASALA PAV

 

 A famous slurpy , tempting mumbai street food .

INGRIDIENTS : 

2 PLAIN BUN PAV

1 CAPSICUM

1 ONION

2 ½  TOMATOES

GARLIC CLOVES

TUMERIC

4-5 TBSP SALTED BUTTER

1 ½ TBSP PAV BHAJI MASALA

RED CHILLI POWDER FOR TASTE

CORRIANDER LEAVES

SALT AS PER TASTE

LEMON SLICE FOR TASTE

    ALL VEGETABLES SHOULD BE FINELY CHOPPED

    YOU CAN ALSO GRATE SOME CHEESE AS PER TASTE

  

      PREPARATION :

1.    HEAT SALTED BUTTER IN NON STICK PAN , ADD FINELY CHOPPED ONIONS ON HEATING AND WAIT TILL THEY TURN SLIGHTLY BROWN.

2.    ADD GARLIC  , CAPSICUM , TOMATOES  , TUMERIC , RED CHILLI PWDER , PAV  BHAJI MASALA AND SALT . MIX IT WELL

3.    ADD LITTLE WATER AND COOK UNTILL TOMATOES  ARE SOFT .

4.    TAKE OFF PAN FROM THE GAS AND ADD CORRIANDER LEAVES

5.    TAKE ANOTHER PAN AND HEAT BUTTER .

6.    SLICE BUN PAV AND SLIGHTLY TOAST IT ON HEATED BUTTER

7.    FILL THE MASALA IN TOASTED BUN PAV AND AGAIN TOAST IT FOR 10-12 SECONDS .

8.    SQUEZE SOME LEMON ON TOP OF IT AND GARNISH IT WITH CORRIANDE LEAVE AND    SERVE HOT