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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the fenugreek leaves in water for 2 minutes to soften; drain and discard the water. Put the corn and about 1/4 cup water in a food processor, and pulse until a creamy mixture forms. (Do this in batches if necessary.) | 2. Put a large skillet on medium heat and add 2 tablespoons oil. When it’s hot, add the ginger, green chilies or jalapeño and asafetida powder, and cook until fragrant, about 2 minutes, stirring occasionally. Add the corn, and bring to a gentle simmer, then add the turmeric, fenugreek leaves and salt. Reduce the heat to low, and cook, stirring occasionally, 50 to 60 minutes, or until most of the liquid has cooked off and the mixture is thick. | 3. Spread the corn evenly across a baking sheet to cool. Wipe the skillet clean. | 4. When the mixture is cool enough to handle, shape it into small patties. Return skillet to medium-high heat, and add enough oil to film the bottom of the pan. When it is hot, fry the patties until golden on both sides, about 3 minutes total, turning once. (Add additional oil as necessary.) Serve with chutney or yogurt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fenugreek leaf	1/4	cup	dried	-	-	-	-
corn kernel	2			369.42	72.9534	10.2084	4.0044
vegetable oil				-	-	-	-
ginger	2	teaspoons	grated	12.06	2.5783	0.3233	0.1526
green chilies	3 -4		seeded minced	-	-	-	-
asafoetida powder	1	teaspoon		-	-	-	-
turmeric	1	teaspoon	ground	9.36	2.0142	0.2904	0.0975
salt	2	teaspoons	coarse	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.