Corn Aloo/Potato Pattie – Quick and Easy

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Ingredients: 

  • 7-8 Boiled and Peeled Potatoes – Around 300 Grams
  • Salt as per your taste
  • 1 Tsp. Lal Mirch/Red Chili Powder
  • 1 Tsp. Amchur/Dry Mango Powder
  • 3-4 Bread Slices
  • 100 Grams of Boiled Corn Kernels
  • 2 Tsp. Amchur/Dry Mango Powder
  • 2 Tsp. Lal Mirch/Red Chili Powder
  • 2 Tsp. Dhania/Coriander Powder
  • 1 Finely Chopped Hari Mirch/Green Chili
  • 1 Tbsp. Chopped Dhania/Coriander
  • Oil to Grease and To Deep Fry the Pattie

Method:

  • Take a Mixing bowl and place the potatoes into it.
  • Add Salt as per your taste
  • Add 1tsp. Lal Mirch/Red Chili Powder
  • Add 1tsp. Amchur/Dry Mango Powder
  • Add 1tsp. Dhania/Coriander Powder
  • Soak 3-4 Bread slices in Water and remove them and squeeze the water out of It and crumble it
  • Add the crumbled bread slices into the Aloo/Potato mixture
  • Mix and knead it into a semi-soft dough and keep it aside
  • Take another mixing bowl and add 100 grams of boiled corn kernels
  • Add salt as per your taste to it
  • Add 1tsp.  Amchur/Dry Mango Powder
  • Add 1tsp. Lal Mirch/Red Chili Powder
  • Add 1tsp. Dhania/Coriander Powder
  • Add 1 Finely Chopped Hari Mirch/Green Chili
  • Add 1 tbsp Chopped Dhania/Coriander
  • Mix it Well and Keep it aside
  • Take a Ball Sized portion of the Potato Mixture and flatten it
  • Stuff the corn into it and bind it into a ball
  • Pre-Heat a Kadai and add oil to it
  • Deep Fry the Pattie and remove it when crispy golden in color.
  • Serve it hot with mint chutney