Tasty, Crunchy and Yummy Corn Patties recipe! Corn is referred as Makai in India, hence the title. These delish and yum Makai Patties refreshes the memories of my visit to Panchgani and Mahableshwar. For people who don’t know Mahableshwar let me tell you it is a small hill station in Maharashtra. We had these patties at Hirkani joint who also has his own strawberry and mulberry farm. Had our own fun of plucking fresh strawberries and mulberries and popping in our mouth. It’s altogether a different pleasure of eating fresh fruits plucked directly from plants.
Makai Patties are simple to make yet a treat to our stomach. Make them as a side snack or a tea time snack. It tastes great with coconut chutney and some red chili garlic chutney. This snack leaves a sweet and spicy taste on our mouth palettes. I make these quite often during monsoon just love sweetcorn in any form.
This recipe is made with basic ingredients found in your kitchen. For binding the mixture have used cottage cheese. You could use soaked bread instead of cottage cheese. Also I have used some basil leaves instead of coriander leaves. You could add herbs and spice of your choice. Also bear in mind sweet corn is sweet so add chilies accordingly.
Corn Patties step by step recipe follows:
1. Grind the boiled sweet corn coarsely with green chilies and ginger. Combine the coarse corn mixture with boiled potatoes. Mix all nicely with a spoon.
2. Add the crumbled cottage cheese.
3. Now time to add the spice like turmeric, pepper powder, amchur powder, coriander leaves or basil leaves and salt.
4. Rub some oil on your palm and shape into small balls. Gently flatten with your palm. spread the corn flour or polenta over a dish. Roll the flatten balls over the flour. Coat the patty with flour from all sides.
5. Now shallow fry the patties from both sides until crisp and golden brown in color. Place them over absorbent napkin to absorb excess oil. Serve hot with coconut chutney or sauce.
Corn Patties recipe card below:
- 2 tbsp oil for shallow frying
- 1 cup boiled sweet corn kernels
- 3 potatoes boiled, peeled and mashed
- 2-3 green chilies chopped finely
- 100 gm cottage cheese (paneer)
- 1 t/s turmeric powder
- 1 inch ginger finely chopped
- 1 tbsp black pepper powder
- 1 t/s dried mango powder (amchoor powder)
- 4-5 chopped basil leaves / few chopped coriander leaves
- salt / black salt as per taste
- 2 tbsp corn flour / polenta / semolina
- Grind the boiled sweet corn coarsely with green chilies and ginger. Combine the coarse corn mixture with boiled potatoes. Mix all nicely with a spoon.
- Add the crumbled cottage cheese.
- Now time to add the spice like turmeric, pepper powder, amchur powder, coriander leaves or basil leaves and salt.
- Rub some oil on your palm and shape into small balls. Gently flatten with your palm. spread the corn flour or polenta over a dish. Roll the flatten balls over the flour. Coat the patty with corn flour or polenta or semolina from all sides.
- Now shallow fry the patties from both sides until crisp and golden brown in color. Place them over absorbent napkin to absorb excess oil. Serve hot with coconut chutney Or sauce.
2. Add coriander leaves instead of basil leaves.
Purvi says
Can we use canned corn kernels?
maria says
Purvi Yes you could use corn kernels for this recipe.
Mitha Arun Hegde says
Loved the recipe and the clicks, Maria.. Too good… 🙂
maria says
Thanks Mitha 🙂