food talk
Kiddie delight
Alu-makki pav can be transformed into a chaat in a jiffy
Pushpesh Pant Pushpesh Pant

IS there a parent who hasn’t coped with weaning the kids off junk food? The problem becomes even more acute during vacations when youngsters are home most of the time and are ravenously hungry. Not only the growing body but the restless heart wants more and often we take the easy way out of letting them consume a snack out of the pack — chips, namkeen, noodles et al. Why blame the poor kids all the time? So many times have we yielded to temptation and steal a forbidden bite and seek to justify it on some absurd ground or find a lame excuse? We plead guilty on both counts.

But we have just been introduced by a fellow parent in a similar plight to a ‘dish’ that can hold its own against sinful temptations and ‘unhealthy’ market forces!

Alu-makki pav brings together elements of the perennial favourite alu tikki and samosa (not to forget the rustic chokha), the crunchy sweet corn that has registered its presence on our palates in steamed all American version. You can enrich the mini loaves by packing it with whatever strikes your fancy, olives, gherkins, saut`E9ed mushrooms, bits of chopped salami and sausage or boiled eggs. This bread is ideally baked but can be enjoyed equally without the oven. Add a spoonful of dahi, green chutney and saunth and it transforms itself into a tasty chaat. What more can you wish for? Help yourself to a generous scoop but don’t forget the kids.

Alu-makki pav


Potatoes (large, boiled and peeled) 3-4

Sweet corn kernels 200 gm

Jeera powder ½ tsp

Garam masala ½ tsp

Green ginger (chopped) 1 tbsp

Chillies (chopped) 1 tbsp

Coriander (chopped) 1 tbsp

Oil to moisten palms and grease the pan 1 tbsp

Filling of choice (chopped olives, sautéed mushrooms, boiled eggs and/or gherkins) 3 tbsp

A pinch of red chilli powder

A pinch of black rock salt

Salt to taste


Mash the potatoes well and blend with spices. Steam or blanche the corn for two minutes. Flatten mashed potatoes on a board and put the corn and filling in the centre. Shape into a mini loaf. Press some corn on top. Grease a small pan and bake (optional) in a preheated oven (180 degrees) for 20 minutes. Enjoy unadorned, spread on a toast with sauce or as the base of homemade chaat.