Corn Pattice with Corn Ragda


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Almost all of us must have heard or tried or tasted corn pattice, since it is very common food amongst all most every Indian not only in India but outsde India also corn Pattice is very famous and popular. But here is corn pattice to be served with corn ragda. So what you are waiting for? Try this amazing and mouthwatering dish

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Corn Pattice with Corn Ragda recipe - How to make Corn Pattice with Corn Ragda

Preparation Time:    Cooking Time:    Total Time:     Makes 4 serving


For The Corn Pattice
3/4 cup boiled and crushed sweet corn kernels
1/4 cup boiled sweet corn kernels (makai ka dana)
1 potato
3 tsp bread crumbs
1/2 tsp chaat masala
1/2 tsp dried mango powder (amchur)
2 tsp chopped coriander (dhania) leaves
1 tsp crushed slit green chillies
salt to taste
1/2 cup corn (makai ke dane) flour
oil for deep frying

For The Corn Ragda
1/4 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/4 cup corn (makai ke dane) kernels
1 big bowl corn (makai ke dane) puree , refer handy tip
1/2 boiled potato , cut into cubes
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp ginger-chilli paste
salt to taste

For Serving
meetha chutney
teekha chutney
for garnishing
chopped onion
chopped coriander (dhania) leaves
For the Corn Pattice

    For the Corn Pattice
  1. In a mixing bowl, mix together corn, potato, bread crumbs, chat masala, amchur powder, salt, coriander leaves, crushed green chili, mix well.
  2. Give a shape of a pattice, apply little corn flour on each pattice.
  3. Heat little oil in non stick pan, shallow fry the tikkis on medium flame and cook them till it becomes light brown from all the sides.
  4. Drain on absorbent paper.

For the Corn Ragda

    For the Corn Ragda
  1. Heat oil in non stick pan,add mustard seeds and cumin seeds, when the seed crackle, add asafoetida, corn puree,1 cup water, and corn, mix well.
  2. Add potato cubes, turmeric powder, chili powder, chili ginger paste, mix well.
  3. Now add salt and water as required, mix well.
  4. Cook on slow flame for 5 minutes.

How to Proceed

    How to Proceed
  1. Put pattice in serving plate, pour corn ragda on pattice.
  2. Pour little Meetha and teekha chutney and curd.
  3. Serve garnished with sev, onion and coriander leaves

Handy Tip

    Handy Tip
  1. For corn Puree, blend 1 cup of boiled corn with 1 cup of water in blender

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This recipe was contributed by LOPA SHAH on 30 Jun 2011
Hi I,am LOPA staying at Vile Parle with my parents.By profession I'am an Advocate.I like music,watc...

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