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Corn Patties in a Tomato Sauce (Makkai Patties)

Course: Snack
Cuisine: Indian
Servings: 5 servings (2 patties per person)
Author: Vaishali Honawar


  • For the corn patties:
  • 1 1/2 cups cooked corn (I used frozen corn and zapped it in the microwave until really tender, about 7 minutes)
  • 1 medium onion and 3 cloves of garlic , diced and then fried until brown in 1 tsp
  • canola/vegetable oil
  • 2 medium potatoes , skin on, diced and then boiled until tender (I zap them in the microwave for 10 minutes)
  • 2 green chillies
  • 1 tsp cumin seeds
  • 1 big or 2 small slices of whole-wheat bread , soaked in 1/3 cup soymilk until soft
  • 3 spring onions , green and white parts chopped
  • Salt to taste
  • For the spicy Tomato Sauce
  • 5-6 spring onions , green and white parts chopped
  • 2 cloves garlic , minced
  • 1 cup tomato puree
  • 1/3 cup tomato ketchup
  • 1/2 - 1 tsp red chilli powder , like paprika
  • 1 tsp oil
  • Salt to taste


  • Make the corn patties:
  • Place all the ingredients in a food processor and process just until you have a mixture that holds together when you pick up a piece and form a ball. Don't overprocess because you don't want a paste-- you should still have some texture from the corn and the scallions.
  • Divide the dough into 10 balls and then flatten each into a pattie, about 2 inches in diameter (if, for any reason, you find the mixture is too runny, add some cornflour so it holds together. My measurements worked perfectly for me.)
  • Smear or spray some oil over a cast-iron or non-stick skillet. Heat. Place as many patties as you can without crowding the skillet, and cook on each side until quite brown and crusty.
  • Make the tomato sauce:
  • Heat the oil in a skillet.
  • Add the spring onions and saute until they start to brown.
  • Add the tomato puree and ketchup and cook until the mixture starts to turn darker.
  • Add chilli powder and salt to taste. Turn off heat.
  • Serve with the Makai Patties.