Corn Potato Snacks

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This is another receipe which my mother in law uses it as an chivda. This item is very easy to make and tastes awesome during rains. This is my hubby favourite dish.

Preparation Time: 15 mins
Cooking Time: 10 mins
Makes 2 servings

Ingredients:

3 big potatoes cut into small pieces ( size of Corn Kernels )

2 large butta, (white Corns / Maize & not sweet-corns)

1/4 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
5-6 pieces of green chillies
3-4 curry leaves
3 tbsp chopped coriander (dhania)

1 tbsp jeera-dhaniya powder
3 tbsp oil
salt to taste

Method:

1. Roast the corn on a gas and separate each seeds ( Corn Kernels ) and keep it aside
2. Mix the mustard seeds, fenugreek seeds, curry leaves, green chillies, cumin seeds and asafoetida in a kadai pan.
3. Heat the oil and add the seed mixture.
4. When they crackle, add potatoes and close the kadai with an lid for 10 minutes.
5. Check if potatoes are fried and boiled well in the oil.
6. Add Corn Kernels to it and stir.
7. Add turmeric, salt, jeera-dhaniya powder and stir for some time.
8. Garnish with the coriander and serve hot.