Sweet Corn Patties Recipe – Spicy Indian Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Sweet Corn Patties Recipe – Spicy Indian Street Food Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, satisfying snack. And let me tell you, these Sweet Corn Patties are it! They’re crispy, flavourful, and seriously addictive. I first made these on a rainy afternoon when I was craving something warm and spicy, and they’ve been a family favourite ever since. They’re perfect with a cup of chai, and honestly, they disappear way too fast!

Why You’ll Love This Recipe

These sweet corn patties (also known as Makai Tikki) are the ultimate comfort food. They’re incredibly easy to make, even if you’re not a seasoned cook. Plus, they’re a fantastic way to use up frozen sweet corn – making them a super convenient option. The blend of sweet corn, spices, and a hint of chilli creates a flavour explosion in every bite. They’re a popular street food snack in India, and now you can enjoy them in your own kitchen!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious patties:

• 2 cups frozen sweet corn (about 300g)
• 2 green chillies, finely chopped (adjust to your spice preference!)
• 5-6 curry leaves, chopped
• 1 small onion, minced
• 0.5 tsp red chilli powder
• 0.5 tsp paprika powder
• 1 pinch asafoetida (hing)
• 4 tbsp besan flour (gram flour)
• Salt to taste
• Oil for frying

Ingredient Notes

Let’s talk ingredients for a sec!

• Frozen Sweet Corn: Don’t underestimate the convenience of frozen corn! It works beautifully in this recipe and saves you the hassle of shucking fresh corn.
• Asafoetida (Hing): This might sound a little unusual, but trust me, it adds a wonderful savoury depth. It has a pungent aroma in its raw form, but mellows out beautifully when cooked. If you’re not familiar with it, it’s a staple in Indian cooking, often used in lentil dishes and vegetable preparations.
• Spice Levels: Feel free to adjust the green chillies and red chilli powder to suit your taste. Some regions in India prefer a milder flavour, while others like to crank up the heat! My family loves a good kick, so I usually add a little extra chilli powder.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil the frozen sweet corn in water until it’s tender – about 5-7 minutes. Drain it really well and set aside about ¼ cup of the kernels. We’ll add these back in later for a bit of texture.
2. Now, pop the remaining corn into a blender along with the green chillies and curry leaves. Blend it all up into a coarse mixture – you don’t want it completely smooth.
3. In a bowl, combine the blended corn mixture with the reserved corn kernels, minced onion, red chilli powder, paprika powder, asafoetida, and salt. Give it a good mix.
4. Time for the besan flour! Add it gradually, a tablespoon at a time, mixing well after each addition. You want the mixture to come together and be able to form patties – it shouldn’t be too watery.
5. Heat up some oil in a pan over medium heat. Once it’s hot, carefully shape the corn mixture into small patties and gently place them in the oil.
6. Fry the patties for about 3-4 minutes on each side, until they’re golden brown and crispy.
7. Remove the patties from the pan and place them on kitchen towels to drain any excess oil.

And that’s it! They’re ready to be devoured.

Expert Tips

• Don’t overcrowd the pan when frying – this will lower the oil temperature and result in soggy patties.
• Make sure the oil is hot enough before adding the patties. A good test is to drop a tiny piece of the mixture into the oil – if it sizzles, you’re good to go!
• For extra flavour, you can add a squeeze of lemon juice to the patty mixture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your oil for frying.
• Gluten-Free Adaptation: Besan flour is naturally gluten-free, so you’re all set!
• Spice Level Adjustment – Mild to Hot: Reduce or omit the green chillies and red chilli powder for a milder flavour. For extra heat, add a pinch of cayenne pepper.
• Monsoon/Rainy Day Snack Adaptation: My grandma always added a little grated ginger to the patties when it was raining – it’s incredibly comforting!

Serving Suggestions

These sweet corn patties are best served warm. They’re amazing on their own, but even better with a dipping sauce. I love serving them with mint-coriander chutney, tamarind chutney, or even just a dollop of plain yogurt. And of course, a steaming cup of chai is a must!

Storage Instructions

If you happen to have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven to restore their crispiness.

FAQs

1. Can I use fresh sweet corn instead of frozen? What adjustments should I make?

Yes, absolutely! If using fresh corn, you’ll need about 2-3 ears. Boil or steam the corn until tender, then cut the kernels off the cob. You might need to reduce the amount of besan flour slightly, as fresh corn tends to be more moist.

2. What is asafoetida (hing) and can I substitute it?

Asafoetida, or hing, is a resin with a pungent flavour that adds a unique savoury note to Indian dishes. If you can’t find it, you can substitute it with a pinch of garlic powder or onion powder, but it won’t be quite the same.

3. How can I make these patties crispier?

Make sure the oil is hot enough and don’t overcrowd the pan. You can also add a tablespoon of rice flour to the patty mixture for extra crispiness.

4. Can I bake these patties instead of frying?

Yes, you can! Preheat your oven to 180°C (350°F). Place the patties on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through. They won’t be as crispy as fried patties, but they’ll still be delicious.

5. What is a good dipping sauce to serve with these sweet corn patties?

Mint-coriander chutney, tamarind chutney, or plain yogurt are all great options. You could also try a spicy mango chutney for a sweet and spicy kick!

6. How long can I store the uncooked patty mixture?

You can store the uncooked patty mixture in an airtight container in the refrigerator for up to 24 hours. Just give it a good mix before shaping the patties.