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Quick corn pattice recipe with minimal prep time for beginners
Quick corn pattice recipe with minimal prep time for beginners – Today i am going to make corn crispy Corn Patties, also known as Corn Cutlets. Inspired by the monsoon flavors of Mahabaleshwar, these patties are filled with a spiced corn mixture and coated with a thin layer of mashed potatoes.
Quick corn pattice recipe with minimal prep time for beginners – The recipe includes step-by-step instructions, from preparing the corn filling to shaping and frying the patties to achieve a golden, crispy exterior. It also offers tips for different cooking methods, including shallow frying, deep frying, and baking. It’s a simple yet flavorful dish perfect for rainy days.
Takeaways
The recipe featured is for Corn Patties, which can also be called Corn Cutlets.
This dish is popular during the monsoon season in Mahabaleshwar, India.
The patties are made by stuffing a spiced corn mixture into mashed potatoes, forming a patty, and then frying it until crispy.
There are various cooking methods for the patties: deep frying, shallow frying, pan-searing, or air frying.
The corn stuffing includes garlic, ginger, green chilies, and cilantro, all blended into a paste.
The corn mixture is spiced with cumin, sugar, lemon juice, salt, chaat masala, coriander powder, and red chili powder.
It’s important to use starchy potatoes like ‘Pahari’ or ‘Indori’ varieties for a crispy outer layer.
The patties are coated in a slurry made from flour and water, then breaded before frying.
Corn Patties can be made in advance, stored in the freezer, and fried when needed.
This encourages viewers to try the recipe at home, especially during the rainy season, and to experiment with adding other flavors like cheese or paneer.
Making Delicious Corn Patties: A Step-by-Step Guide
Corn Patties (also known as Corn Cutlets), a popular dish in Mahabaleshwar during the monsoon season. Patties are made by filling spiced corn into a potato layer, coating them with breadcrumbs, and then frying them to create a crispy exterior with a delicious corn filling inside. Quick corn pattice recipe with minimal prep time for beginners – This highlights the dish’s versatility and different cooking methods, like shallow frying or cooking on a tawa, for those who prefer a lighter version.
Corn Patties
Quick corn pattice recipe with minimal prep time for beginners – Corn patties are the main dish being prepared. They are also referred to as ‘Corn Cutlets,’ and are made using boiled corn and mashed potatoes, which are formed into a patty and then fried.
The corn patties are a popular street food, especially in places like Mahabaleshwar during the rainy season, and highlights their crispy exterior and flavorful, corn-filled interior.
Sweet corn
Sweet corn is a key ingredient in this recipe, with 300 grams being boiled and used to make the corn filling. In the sweet corn is prepared by boiling it for 5-6 minutes until it softens, after which part of it is ground into a paste and the rest is mixed with spices to create the stuffing for the patties.
Potato Coating
The mashed potato coating is used to encase the corn filling. This mixture forms the outer layer of the patties, which are then shaped and fried to achieve a crispy texture. Quick corn pattice recipe with minimal prep time for beginners – The use of specific types of potatoes, such as ‘Pahadi Aloo’ or ‘French Fry Potatoes,’ to ensure a less sticky and more crumbly texture, ideal for frying.
Corn Flour
Corn flour is added to the mashed potatoes to help bind the mixture and reduce stickiness. Quick corn pattice recipe with minimal prep time for beginners –The creator gradually incorporates 5-6 tablespoons of corn flour into the potato mash to achieve a perfect, non-sticky consistency, which is crucial for shaping the patties.
Spices and Seasoning
Various spices and seasonings are used to enhance the flavor of the corn filling. These include cumin (jeera), coriander powder, red chili powder, chaat masala, and a pinch of sugar. The mixture is then flavored with fresh coriander, garlic, ginger, and green chilies, which are ground into a paste and added to the corn
Frying Methods
Quick corn pattice recipe with minimal prep time for beginners – The corn patties, including deep frying, shallow frying, air frying, and even baking. The creator demonstrates deep frying, ensuring the patties become crispy and golden brown. I will also suggests frying on a tawa without breading for a simpler version.
Breadcrumb Coating
Breadcrumbs are used to coat the patties after they are dipped in a slurry made from flour and water. This breadcrumb coating gives the patties a crispy texture when fried. Quick corn pattice recipe with minimal prep time for beginners – This demonstrates how to evenly coat the patties and shake off any excess crumbs for an ideal frying result.
Tikki Shape
The patties are shaped into a ‘tikki’ or small, flat disc shape after being filled with the corn mixture. This shows how to form the perfect shape by creating a small cup with the potato dough, filling it with the corn mixture, and then sealing and flattening it to form the tikki.
Freezing and Storing
The creator explains how the corn patties can be stored for later use. After shaping and breading them, the patties can be frozen in an airtight container for up to a week or ten days. Quick corn pattice recipe with minimal prep time for beginners – This makes the recipe convenient for preparing in advance and frying when needed.
Preparing the Corn Mixture: From Boiling to Sautéing
Quick corn pattice recipe with minimal prep time for beginners – The base of the dish is corn, which is boiled and filled inside mashed potatoes to create a crispy patty with a thin layer of potatoes outside and a delicious corn filling inside.
Boil 300 grams (2 cups) of sweet corn in water for 5-6 minutes until fully cooked, then drain and cool.
Prepare a paste using a handful of boiled corn, coriander, 3 green chilies, 5 garlic cloves, and 2 inches of ginger in a grinder.
In a pan, heat 1 tablespoon of oil, add cumin seeds, then add the paste and cook for 1-2 minutes.
Add the boiled corn to the paste, along with sugar, lemon juice, salt, chaat masala, coriander powder, and red chili powder. Cook for a minute.
Allow the corn mixture to cool, then adjust the flavors. Options to add variety include periperi masala, grated cheese, or crumbled paneer.
Mash 600 grams (5-6 medium-sized) boiled potatoes, ensuring a fine texture without any lumps.
To the mashed potatoes, gradually add 5-6 tablespoons of cornflour to remove stickiness and create the perfect patty mix.
Shape the potato mixture into round patties, then flatten them into a bowl shape to fill with the prepared corn filling.
Seal the patties by pressing them gently, then coat them in a thin slurry made from flour and water, followed by breadcrumbs.
Deep-fry the patties at 170°C for a crispy, golden-brown finish.
The patties can also be shallow-fried, air-fried, or baked as healthier alternatives.
Quick corn pattice recipe with minimal prep time for beginners – The recipe is easy to follow, and any broken patties can be fixed with practice, ensuring a perfect crispy corn patty.
Once made, the corn patties can be stored in an airtight container in the freezer for 7-10 days, making them convenient for future use.
