CORN STICKS

INGREDIENTS
1 cup boiled corn
2-3 boiled and mashed potato
1 tsp coriander powder
1 tsp garam masala
1 tsp turmeric powder (haldi)
1/2 tsp cumin (jeera)
1 tsp chaat masala
salt and chili to taste
2 tbsp cornflour or all-purpose flour (Maida)
1/2 cup chopped coriander (optional)
5-6 ice-cream sticks
1 cup breadcrumbs
 


METHOD
Boil corn and let it come down to room temperature. Grind it to make a smooth paste.

In pan, heat some oil, add cumin let it turn golden. Add corn paste. Roast it for 5-10 minutes till it become fragrant. Add 1/2 cup water, add all the dry spices and let it come to boil. Cook till becomes completely dry.

Transfer in a bowl, let it cool down. Add cornflour and mix well.

In other bowl, mix together boiled potato, corn mixture, chopped coriander, with some salt, garam masala, coriander powder.

Take a taste test. If required add some more salt and seasoning.

Take some dough and make medium sized ball, put it all over the ice-cream stick giving it any desired shape.

Make thin paste with 1/2 cup water and 2 tbsp cornflour. Dip the stick in it then coat in breadcrumbs and deep fry.

Pack in kids lunch box or serve in evening snack.



Pictorial:

1. Take boiled corn.

2. Grind in smooth paste.

3. Heat some oil, roast cumin seeds. (jeera)

4. Put this mixture .

5. Cook till fragrant, add some water.

6. Add salt and other seasoning. Cook it becomes completely dry.

7. Let the mixture come down to room temperature. Then add cornflour.

8. Take boiled and mashed potato, add some salt and seasoning. Then add corn mixture. Do taste test at this stage.

9. Stick batter all over the ice-cream stick, dip in thin cornflour batter.

10. Coat well in breadcrumb mixture.

11. Deep fry.

12. Serve.

13. Closer look.