Halwai May 23, 2020

Ingredients:

• For Filling:
• 1 cup – baby corn, kernels removed whole
• 1/4 tsp – Garam Masala powder
• 1/4 tsp – chaat masala powder
• 1/4 tsp – dried Mango powder (amchoor)
• 1 tbsp – Mint leaves, finely chopped
• 1 tbsp – Wheat flour powder
• 1 tbsp – oil
• salt
• Other ingredients:
• 4 – potatoes, boiled, peeled, mashed
• 4 – 5 – green chillies, crushed
• 4- 5 flakes – garlic, crushed
• 1 inch piece – ginger, crushed
• 1/2 cup – bread crumbs
• 1/4 tsp – Turmeric powder
• oil to deep fry
• salt

Method:

  1. For filling: Heat oil in a non-stick pan.
  2. Add corn kernels, stir-fry for 4-5 minutes.
  3. Add all masala powders, salt and mint and stir-fry for a minute.
  4. Add wheat flour, stir till all moisture evaporates.
  5. Take off fire, keep aside.
  6. For covering:
  7. Mix all ingredients, except oil to deep-fry.
  8. Divide mixture into 6 portions.
  9. Take one and make a large pattie.
  10. Press one tsp. filling in centre.
  11. Re-shape pattie, so that corn is totally covered with potato mixture.
  12. When all are ready, heat oil to deep fry in a frying pan.
  13. Fry till crisp and golden. Drain on absorbent paper.
  14. Cut into half, serve with hot chutney or sauce.

Recipe courtesy of Saroj Kering