Ingredients:

• Corn, grated – 4.
• Potato – 4, big size.
• Milk – 250 ml.
• Haldi – 1/2 tsp.
• Ginger – a small piece.
• Coriander leaves – 2 tbsp.
• Lemon – 1.
• Gram flour – 1/2 cup.
• Green chilli – 2, finely chopped.
• Mustard Seeds – 1/2 tsp.
• A few curry leaves.
• oil for frying.

Method:

1. Heat 2 tbsp of oil and add mustard seeds.
2. Now, add curry leaves and the grated corn.
3. Add milk to this and mix it.
4. Add ginger paste, green chillies, coriander and salt and haldi.
5. Lower the flame.
6. When this mixture starts sticking on to the pan, turn off the flame, add lemon juice and mix it well.
7. Cut the potatoes into rounds (not too thick nor thin).
8. Apply salt on these rounds and set them aside.
9. Now, steam these potatoes for five minutes. Clean them with a cloth after that.
10. Take two potato slices, apply the corn mixture in between and press them lightly.
11. Make a thick batter of gram flour, adding salt to it.
12. Now, dip the corn potato sandwich in it and deep fry until golden.
13. Serve as a snack with tea or coffee.

Recipe courtesy of Sarrita Nagdev