Corn and Potato Patties Recipe – Spicy Indian Street Food Snack

Last Updated on 4 months by Neha Deshmukh

Corn And Potato Patties Recipe – Spicy Indian Street Food Snack

Hey everyone! If you’re anything like me, you love a good snack. And if that snack happens to be a little spicy, a little crispy, and totally satisfying? Even better! I’m so excited to share my recipe for Corn and Potato Patties – a vibrant, flavourful treat that’s a huge hit in India, especially as street food. I first made these when I was craving something quick and comforting, and they’ve been a family favourite ever since. They’re perfect for a rainy afternoon, a party, or just when you need a little pick-me-up.

Why You’ll Love This Recipe

These patties are seriously addictive! They’re a wonderful mix of textures – soft potato, sweet corn, and a delightfully crispy exterior. The spices give them a lovely warmth, and the chaat masala adds that signature tangy kick that makes Indian street food so special. Plus, they’re surprisingly easy to make, even if you’re not a seasoned cook.

Ingredients

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

• 1 medium-sized corn cob
• 3 medium potatoes
• 2-3 tablespoons rice flour
• 1 teaspoon ginger, grated
• 0.5 teaspoon red chili powder (plus a little extra for sprinkling!)
• 0.5 teaspoon chaat masala
• 0.25 teaspoon cumin powder
• 0.25 teaspoon coriander powder
• 4 teaspoons coriander leaves, chopped
• 1 teaspoon lemon juice
• Salt as required
• Oil for shallow frying

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Potatoes: I prefer using starchy potatoes like Yukon Gold or Russet for mashing. They give you that lovely fluffy texture. Avoid waxy potatoes, as they won’t mash as well.
• Chaat Masala: Oh, chaat masala! This is the spice that gives these patties their magic. It’s a tangy, savoury spice blend, and every region in India has its own little twist. Some are more fruity, others more pungent. You can find it at most Indian grocery stores, or online.
• Rice Flour: Rice flour helps bind the patties and gives them a nice crispness. You can also use cornstarch as a substitute, but rice flour gives a slightly better texture, in my opinion.
• Corn: Fresh corn is best, but frozen corn (thawed and drained) works in a pinch!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the corn ready. Steam the corn cob until it’s tender – about 10-15 minutes. Once cooled enough to handle, carefully remove the kernels. A handy trick? Hold the cob upright and slice downwards with a sharp knife.
2. While the corn is steaming, boil the potatoes until they’re soft. Peel them and mash them well – no lumps allowed!
3. In a large bowl, combine the mashed potatoes, corn kernels, ginger, red chili powder, chaat masala, cumin powder, coriander powder, coriander leaves, lemon juice, and salt. Mix everything together really well.
4. Now, add the rice flour to the mixture and combine. The mixture should come together and be easy to shape.
5. Time to form the patties! Take a portion of the mixture and shape it into a ball. Flatten it slightly to form a patty. Repeat with the remaining mixture.
6. Heat oil in a frying pan over medium heat. Carefully place the patties in the hot oil and fry them until they’re golden brown and crispy on both sides – about 3-4 minutes per side.
7. Remove the patties from the pan and place them on a paper towel-lined plate to drain any excess oil.

Expert Tips

• Don’t overcrowd the pan when frying. Fry the patties in batches to ensure they get nice and crispy.
• If the mixture is too sticky, add a little more rice flour, one tablespoon at a time.
• For extra flavour, you can add a pinch of turmeric powder to the potato mixture.

Variations

I love experimenting with this recipe! Here are a few ideas:

• My friend Priya adds finely chopped green chilies for an extra kick.
• My mom always adds a sprinkle of dried mango powder (amchur) to the mixture for a tangy twist.
• For the kids, I sometimes leave out the red chili powder and add a little extra coriander powder.

Vegan Adaptation

These patties are already pretty close to vegan! Just make sure you’re not using any ghee or butter when frying. Use a neutral oil like sunflower or canola oil instead.

Gluten-Free Adaptation

This recipe is naturally gluten-free, as long as your chaat masala doesn’t contain any gluten-containing ingredients. Always check the label to be sure!

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chili powder to ¼ teaspoon or omit it altogether.
• Medium: Use ½ teaspoon of red chili powder (as per the recipe).
• Hot: Add ¾ – 1 teaspoon of red chili powder, or add a finely chopped green chili to the mixture.

Festival Adaptations (Suggestions for serving during specific Indian festivals)

These patties are fantastic for festivals! They’re a popular snack during Diwali, Holi, and Janmashtami. Serve them with a variety of chutneys and dips for a festive spread.

Serving Suggestions

Serve these Corn and Potato Patties hot with:

• Coriander chutney: A classic pairing!
• Tomato ketchup: A kid-friendly favourite.
• Mint chutney: For a refreshing twist.
• A side of sliced onions and lemon wedges.

Storage Instructions

Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a frying pan or oven to restore their crispness.

FAQs

What is the best way to get the corn kernels off the cob?

Holding the cob upright and slicing downwards with a sharp knife is the easiest way! You can also use a corn stripper tool if you have one.

Can I make these patties ahead of time?

Yes! You can prepare the potato and corn mixture ahead of time and store it in the refrigerator for up to 24 hours. Shape the patties just before frying.

What is Chaat Masala and where can I find it?

Chaat Masala is a tangy, savoury spice blend used in Indian cuisine. You can find it at most Indian grocery stores or online.

Can I bake these patties instead of frying them?

Yes, you can! Preheat your oven to 200°C (400°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.

What is a good alternative to rice flour if I don’t have any?

You can use cornstarch as a substitute for rice flour.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below!