Monday, 31 October 2011

Corn potato pops


Ingredients:

  • Potato - 1 large
  • Dill leaves - 1 cup (cleaned and sorted)
  • Boiled sweet american corn - 1 cup
  • Chaat Masala - 1 tsp
  • Amchur / Dry mango powder - 1 tsp
  • Garam Masala - 1 tsp
  • Red chilli powder - 1 tsp
  • Schezwan Sauce - 1 tsp
  • Tomato ketchup - 1 TBSP
  • Salt - to taste
  • Onions chopped - 1 medium
  • Cornmeal - 1/4 cup
  • Oil - to fry
  • Maida / APF + water - for outer covering

Method:


1) Grate boiled potato. Mix chopped onion, boiled corn, chopped dill and all the dry masalas including salt , schezwan and tomato ketchup. Now add cornmealand mix well to a semi dry consistency.
2) Make into equal roundels and refrigerate for minimum 10 minutes.
3) In a small bowl, mix APF and water to a smooth slurry kind of mixture.
4) Heat the oil in a kadai (deep pan) and check if its hot enough by placing a drop of the maida covering into the hot oil.
5) Dip the roundels in the maida slurry and gently slide into the hot oil - 5 to 6 at time. Fry on medium heat till golden brown. Drain on paper towels
6) Serve with green chutney or ketchup as required.

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