Tuesday, January 3, 2012

Crispy Potato and corn Cutlet | Crispy Balls | Vegetarian Patties

Crispy Potato and corn balls (Coated with Poppy seeds)

Every time I open my freezer, I found frozen sweet corn in abundant. Was wondering how do I clear it off before it can get stale. :) It was on one rainy day in KL, we were so desperate to have some spicy and tasty snack. That's when I tried this recipe. It was so yum and quick. I never expected to complete the preparation for this so fast.

 Here you go with the recipe.


To grind:
Cumin seeds - 1 tspn
Green chillies - 4- 5 nos.
Ginger garlic paste - 1 tspn
Coriander leaves - 1/2 cup
Salt to taste
Fried channa / Urgadle - 1/2 cup

For the dough:
Potato - 3 nos. (Boiled and mashed)
Corn - 1 cup
All purpose flour - as required
Dough: Potato, corn, ground masala and All purpose flour
For the coating:
Poppy seeds -about 1/2 cup and
Oil for shallow frying

1) Grind all the ingredients mentioned in the To grind list and keep aside
2) Now, in a mixing bowl, add mashed potato and corn and mix well along with the ground mixture.
3) Check if you can make lemon sized balls and they are binding well.
4) If not, add all purpose flour as required to absorb all the moisture in the veges.
5) Now, make lemon sized balls and keep aside.

Vegeballs ready for coating and shallow frying
Balls coated with poppy seeds in the Kuli paniyaram pan.
6) Now, take poppy seeds in a flat plate, and roll the balls over the poppy seeds just nice to coat it one layer and keep aside.
7) Now take the Kuli Paniyaram pan, and add 1/4 tspn of oil in each hole and place the balls one in each hole and cook on both sides.
8) The balls will turn out to be crispy outside and soft and spicy inside. Yummy.

Enjoy with sauce or sweet chutney of your choice.

Healthy potato corn balls ready to be served
Note: Alternatively you can also make a flat oval shapped Pattys / Cutlets and toast them on dosa pan or flat pan as well. It can be had as burger patties as well.


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