Crispy Potato and corn Cutlet | Crispy Balls | Vegetarian Patties

Crispy Potato and corn balls (Coated with Poppy seeds)

Every time I open my freezer, I found frozen sweet corn in abundant. Was wondering how do I clear it off before it can get stale. :) It was on one rainy day in KL, we were so desperate to have some spicy and tasty snack. That's when I tried this recipe. It was so yum and quick. I never expected to complete the preparation for this so fast.

 Here you go with the recipe.

Ingredients:

To grind:
Cumin seeds - 1 tspn
Green chillies - 4- 5 nos.
Ginger garlic paste - 1 tspn
Coriander leaves - 1/2 cup
Salt to taste
Fried channa / Urgadle - 1/2 cup

For the dough:
Potato - 3 nos. (Boiled and mashed)
Corn - 1 cup
All purpose flour - as required

Dough: Potato, corn, ground masala and All purpose flour

For the coating:
Poppy seeds -about 1/2 cup and
Oil for shallow frying

Method:
1) Grind all the ingredients mentioned in the To grind list and keep aside
2) Now, in a mixing bowl, add mashed potato and corn and mix well along with the ground mixture.
3) Check if you can make lemon sized balls and they are binding well.
4) If not, add all purpose flour as required to absorb all the moisture in the veges.
5) Now, make lemon sized balls and keep aside.

Vegeballs ready for coating and shallow frying

Balls coated with poppy seeds in the Kuli paniyaram pan.

6) Now, take poppy seeds in a flat plate, and roll the balls over the poppy seeds just nice to coat it one layer and keep aside.
7) Now take the Kuli Paniyaram pan, and add 1/4 tspn of oil in each hole and place the balls one in each hole and cook on both sides.
8) The balls will turn out to be crispy outside and soft and spicy inside. Yummy.

Enjoy with sauce or sweet chutney of your choice.

Healthy potato corn balls ready to be served

Note: Alternatively you can also make a flat oval shapped Pattys / Cutlets and toast them on dosa pan or flat pan as well. It can be had as burger patties as well.

Cheers!
Madhavi

Green Peas Dhokla

Dhokla

This is one of my favourite steamed Gujrati snack and I was wondering how do I make it as fluffy as we get in the sweet stalls back in India.

That's when, I got the message that one of my Friend does amazing dhoklas and checked with her on the recipe. This is what my expert friend advised me, and the Dhokla's came out excellent. Thanks a lot Rikta for your valuable input. :)

Here you go with the recipe.

Ingredients
for the batter:
Besan - 1 cup
Semolina - 2 tspn
Salt to taste
Buttermilk - 1.5 cups (Approx)
Eno/Soda - 2 tspn or as desired
Ginger - 1 tspn (Grated)
Green Chillies - 2 (Finely chopped)
Peas - 1/2 cup (Optional)

For the seasoning:
Oil - 1 tspn
Mustard seeds - 1/2 tspn
Sesame seeds - 1/2 tspn
Dry red chilli - 1 no (Broken)
Coconut - 2 tspn
Lemon juice - 2 tspn

Method:
1) In a bowl, mix the dhokla batter with all the ingredients listed under "For batter), except for eno/soda and keep aside.
2) Take a cooker vessel or a plate in which you wish to steam the dhoklas and grease it with some ghee or oil and keep aside.
3) Just before you want to steam heat the water in a cooker.
4) Now, mix eno / soda to the batter mix gentle and pour this mixture in the cooker vessel and place it in the boiling water.
5) Steam it for about 10-15 mins and turn off the stove.
6) Once done, take a pan, add oil, and once hot, add mustard seeds, red chillies and sesame seeds and hing and pour this mixture over the dhokla and using a spoon spread it all over the vessel.
6) Take a knife cut the dhoklas into the pieces of desired shape, and
7) Pour lime juice mixed with sugar and sprinkle some coconut.
8) Dhoklas are ready to be served hot with tamarind chutney and green chutney

Note:
1) The peas can be added after blending it to a smooth paste into the batter and then steam it for better taste and consistancy.
2) Optionally, you can also puree palak, or any vegetable of your choice.

The above updates are after receiving feedback from Rikta. :)

Cheers!
Madhavi