A few days back I was watching a cookery show in which they were showing recipes made during fasting. I got really inspired by one of the recipes in which they made potato corn cobs. This recipe kept lingering in my mind and I was too eager to try that for two reasons, firstly, I found the idea very innovative and secondly quite simple to try.
Now, to duplicate the recipe as it is, it’s never possible for me, so I did try the recipe using my ingredients and flavors but for those who want to try it during fasting just go ahead and try it with only potatoes.
These corn cobs look so elegant that they can make a good party starter and are so attractive that kids will love this and will ask for more, as my younger one did.
I was recently watching a Nigella show in which she said that it’s better to deep fry than shallow fry as food absorbs more oil in shallow frying. Now, I was quite shocked to hear that as all these days I avoided deep frying and preferred shallow frying so that I could reduce the oil intake and since this statement came from a celebrity cook like her I could not remove it out of my mind. I really need to do more research on that but would love to hear your opinion too. I am sure many of the bloggers can throw some light on this topic.
But for now the recipe..
makes about 12
1 cup cottage cheese crumbled
1-1/2 cups potato flakes or 2 boiled potatoes
5-6 green chilies
2 garlic pods
a small piece ginger
1 tsp cumin pwd
salt to taste
7-8 tbsp cornstarch
a cup of soaked mini sago
freshly ground pepper
oil for frying
one potato cut into fingers
Wash the mini sago and drain all water. Let it soak for half an hour.
Grind coarsely the green chilies, garlic and ginger. (I used my handy)
Add water to potato flakes and make mashed potato.
Mix together the cottage cheese, mashed potato, green chili mix, salt to taste and cumin powder.
This mix makes the base of corn cobs.
In the cornstarch add a little salt, freshly ground pepper and some water to make a paste.
Take a small ball of the cottage cheese base and flatten it.
Insert a potato finger at the bottom and wrap it with the base all around with no gaps. Shape it like a corn cob.
Dip it into cornflour paste and then roll in sago.
Deep fry on a medium flame.
Remove it on a kitchen towel to remove the excess oil. Serve it hot with some Szechuan sauce and Mint sauce.