Friday, 6 September 2013

CORN & PAPAD POCKETS




CORN & PAPAD POCKETS

INGREDIENTS

Sweet corn on cob / maka / bhutta
2 nos
Papads (I used lijjat garlic papad)
12 nos
Green Chillies
2 – 3 nos
Coriander leaves
4 sprigs
Salt                     
T.T.
sugar
¼ tsp
Jeera pdr
¼ tsp
Lime juice
1 – 2 tbsp
FOR TADKA
Oil
1 tbsp
Jeera
¼ tsp
Heeng
¼ tsp
Haldi
¼ tsp


METHOD:

1.       Remove corn from the cob. Pressure cook till tender.

2.       Coarse grind the corn with green chillies.

3.       Heat oil, add in jeera, Heeng and haldi.

4.       Add the corn, sauté well till the mix becomes completely dry.

5.       Add in salt, sugar and jeera pdr, the chopped coriander leaves and lime juice. Allow this to cool.

6.       Lightly warm the papads on a griddle. This will make them pliable and easy to handle.

7.       Keep a spoonful of the corn stuffing in the centre and fold it from all four sides to create a packet.

8.       Dry roast these papad pockets on a hot griddle / tava on both sides till they turn golden brown. Or you can simply deep fry it.

9.       Serve with coconut chutney or tomato ketchup.