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.