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1 pack of Scotty Brand Baby Potatoes steamed.
1/2 red onion finely chopped
1/2 green chilli chopped (optional)
handful of fresh coriander
1 tsp salt
1 tsp cumin powder
1 tsp chaat masala
1 tsp coriander powder
1 tsp garam masala
1/2 tsp red chilli powder
1/2 tsp tumeric
2 tbsp of rice flour (or cornflour)
FOR THE MASALA CORN:
4 corn on the cobs
3/4 tsp each: salt, chaat masala, ground roasted cumin, garam masala, kashmiri chilli or red spice.
Smoked paprika to taste
1/2 medium red onion, finely sliced.
Oil for frying
Juice of 1/2 lemon
Handful of coriander
Peal your potatoes then steam. Once complete, mash with your hand to keep a chunky bite then add the onion, spices, coriander powder and flour.
Mix the ingredients well until combined.
With a wet hand, divide the mixture and make equal size balls and create little patties.
Refrigerate the patties for 30 minutes then gently fry in small batches until golden and crispy on each side.
While the patties are refrigerating, cook your corn on a cooker open flame, turning to avoid it burning. You can also grill it if you have an electric hob. Keep an eye on it as it cooks faster under a grill. Once done, carefully slice the corn off with a knife.
Fry the onions in the hot oil, cook for 1 minute, then add the spices, mix well, add the lemon and the corn.
Coat and mix again for 1 minute then sprinkle with coriander for serving.
To assemble your salad bowl, Add some accompaniments of your choice - this recipe includes some yogurt raita, ribboned moolie, cucumber, julienne carrots, masala corn, carrot chutney, fresh coriander, pickled onions, and lots of tamarind chutney. Enjoy!
