You are here: Home > Course > Starters / Snacks > Deep-fried Starters > Corn Pattice with Corn Ragda Corn Pattice with Corn Ragda by LOPA SHAH Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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But here is corn pattice to be served with corn ragda. So what you are waiting for? Try this amazing and mouthwatering dish Corn Pattice with Corn Ragda recipe - How to make Corn Pattice with Corn Ragda Tags Deep-fried Starters Preparation Time: 20 mins Cooking Time: 15 mins Total Time: 35 mins 4Makes 4 serving Ingredients For The Corn Pattice3/4 cup boiled and crushed sweet corn kernels1/4 cup boiled sweet corn kernels (makai ka dana)1 potato3 tsp bread crumbs1/2 tsp chaat masala1/2 tsp dried mango powder (amchur)2 tsp chopped coriander (dhania) leaves1 tsp crushed slit green chillies salt to taste1/2 cup corn (makai ke dane) flour oil for deep fryingFor The Corn Ragda oil1/4 tsp mustard seeds ( rai / sarson)1 tsp cumin seeds (jeera)1/4 tsp asafoetida (hing)1/4 cup corn (makai ke dane) kernels1 big bowl corn (makai ke dane) puree , refer handy tip1/2 boiled potato , cut into cubes1/4 tsp turmeric powder (haldi)1 tsp chilli powder1 tsp ginger-chilli paste salt to tasteFor Servingcurdmeetha chutneyteekha chutneyfor garnishing chopped onion chopped coriander (dhania) leaves Method For the Corn PatticeFor the Corn PatticeIn a mixing bowl, mix together corn, potato, bread crumbs, chat masala, amchur powder, salt, coriander leaves, crushed green chili, mix well.Give a shape of a pattice, apply little corn flour on each pattice.Heat little oil in non stick pan, shallow fry the tikkis on medium flame and cook them till it becomes light brown from all the sides.Drain on absorbent paper.For the Corn RagdaFor the Corn RagdaHeat oil in non stick pan,add mustard seeds and cumin seeds, when the seed crackle, add asafoetida, corn puree,1 cup water, and corn, mix well.Add potato cubes, turmeric powder, chili powder, chili ginger paste, mix well.Now add salt and water as required, mix well.Cook on slow flame for 5 minutes.How to ProceedHow to ProceedPut pattice in serving plate, pour corn ragda on pattice.Pour little Meetha and teekha chutney and curd.Serve garnished with sev, onion and coriander leavesHandy TipHandy TipFor corn Puree, blend 1 cup of boiled corn with 1 cup of water in blender