Boil the corn and mash it lightly so as to retain its texture
Mix both the corn and mashed potatoes to the above mixture
Add red chilli powder, chopped green chillies and coriander leaves, lemon juice, cumin and coriander powder along with salt
Knead the mixture so that it can be shaped into a culet or patties.
Once the patties are made, roll them into bread crumbs and deep fry until golden brown
Serve with either sweet tamarind chutney or tomato ketchup
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.