When it rains, what do you like to snack on?
Fritters, pakoras, vada-pav, roasted corn on the cob, dal-vada, salted and boiled peanuts, hot and sour soup, momo’s or even a hot buttered toast! If you are in Mumbai, you will find bhutta-walas ( vendors selling roasted corn on the cob) making brisk business. Fervently fanning the coals so that the corn gets evenly roasted. A slick brushing of lemon and chili powder with some salt and you are ready to dig in.
In Lonavla and other monsoon destinations in Maharastra you will find vada pav and tea sellers making a bee-line for the waterfalls. Folks get wet and love to eat something piping hot. In Mahabhaleshwar, one such monsoon season we had corn and potato patties. We were cold and the vendor’s stove provided warmth. We huddled together and waited patiently while he made the patties. And they were surprisingly good.
The flavors of ginger, garlic and coconut with tender corn; cased in a crispy potato covering. Perfectly fried, they were filling on that wet rainy day.
Fast forward to today. It was raining almost all day. It was pouring all weekend. I had to make me some corn patties. And when they were made, they were crunchilicious. Hints of ginger, garlic and some heat from green chilies. They made our evening and made it easier to have cold salad that much easier.
A delicious start to a week! Go on, make your Monday’s more mouthwatering!!
Note:I didn’t add coconut as we didn’t have any on hand but if you do have it, add it. If using coconut, you mix the coconut in the corn filling and coarsely grind it. Don’t mix the mashed potatoes in the filling. Instead encase the corn filling in potato pockets and then fry them. They are the ultimate corn patties but take time so don’t necessarily work well on a rushed week night 😦
Roasted Corn Patties Recipe
- 3 small or 1 large potato, boiled and mashed
- 1 ear of corn, roasted and kernels sliced off with a sharp knife
- 1 green chili, finely diced
- 1 inch ginger root freshly grated
- 3 cloves of garlic, finely diced
- 1/2 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1/4 th cup fresh coriander leaves, finely chopped
- Salt to taste
- 2 tablespoon oil
1. Mix all the ingredients ( other than the oil) well. Taste and adjust seasonings. Form into 2 inch round patties and set aside.
2. Heat oil in a skillet large enough to hold all the patties. Fry them till they are golden brown on each side, about 3 – 4 minutes per side.
Serve warm with tamarind or mint chutney.