Based on this YouTube video's total view count of 238K views and industry-standard rates, the estimated total earning is $167 - $477 through ad revenue. Historical data is not yet available to calculate daily, weekly, or monthly averages.

Explore Corn Pattice Recipe | Crispy Sweet Corn Aloo Tikki | कॉर्न पेटिस बनाने का तरीका | Chef Sanjyot Keer with 238,361 views, 6,766 likes, and 383 comments. Experience the impact of this video content that has captured audience attention.

Full written recipe of Corn Pattice Prep time: 15-20 minutes Cooking time: 25-30 minutes Serves: 4-5 people Ingredients: Filling SWEET CORN | स्वीट कार्न 2 CUPS / 300 GRAMS FRESH CORIANDER | हरा धनिया A SMALL HANDFUL GREEN CHILLI | हरी मिर्च 3 NOS. GARLIC | लहसुन 5 CLOVES GINGER | अदरक 2 INCH OIL | तेल 1 TBSP CUMIN SEEDS | जीरा 1 TSP SUGAR | शक्कर A LARGE PINCH LEMON JUICE | नींबू का रस OF A LEMON SALT | नमक TO TASTE CHAAT MASALA | चाट मसाला A LARGE PINCH CORIANDER POWDER | धनिया पाउडर 1 TSP RED CHILLI POWDER | लाल मिर्च पाउडर 1/2 TSP SALT | नमक IF REQUIRED Pattice POTATO | आलू 5-6 MEDIUM SIZED. (BOILED) SALT | नमक TO TASTE CORN FLOUR | कॉर्न फ्लोर 5-6 TBSP (ADDED GRADUALLY) REFINED FLOUR FLOUR | मैदा 2 TBSP (FOR SLURRY) WATER | पानी 6-7 TBSP BREAD CRUMBS | ब्रेड क्रंब्स AS REQUIRED Method: Boil the sweet corn in a stock pot for 5 minutes then strain them out into a bowl & let them cool down. Transfer a handful of the boiled sweet corn into a small mixer jar & add fresh coriander, green chilli, garlic, ginger & make a paste. Set a pan over high flame & add oil, let the oil heat up. Add cumin seeds & let them crackle, then add the prepared paste, stir well & cook over high flame for 1-2 minutes. Further add the remaining boiled sweet corn along with add the remaining ingredients of the filling, stir well & cook for a minute. Taste & adjust seasoning accordingly then transfer the mixture into a bowl & set it aside to cool down. To make the potato dough, roughly mash & add the boiled potatoes into a large plate then mash them until smooth using a potato masher. Add salt & corn flour, mix well & combine to make a non-sticky dough, add the corn flour gradually. Take a small portion of the potato dough, form it into a roundel then make a cone & then using your thumbs turn it into a bowl-like shape from the thicker end of the cone. Place a good amount of the filling in the centre, then seal the pattice by bringing the edges together & pinching it shut, then form it into a roundel again & gently press it between your palms to make a thick disc. Shape all the pattice similarly, then make a slurry by combining the refined flour & water in a separate bowl. To crumb the pattice, place one in the slurry & coat it from both the sides then carefully place it in the bread crumbs & coat it from all sides, crumb all the pattice similarly. Carefully drop the pattice in 165 C or moderately hot oil & let them fry over high flame for a minute without stirring them, then set the flame to medium low & fry them until crisp & golden brown from all sides. Your delicious corn pattice are ready, serve them with some mint chutney & ketchup. #YFL #SanjyotKeer #cornpattice The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Filling 1:13 Potato Dough 4:13 Shaping & Frying 5:20 Plating 9:12 Outro 9:36

With SocialCounts.org’s view counter, track your YouTube video’s live view count and YouTube likes count in real time with fast, reliable updates.

Watch every YouTube video live view count rise with our real-time YouTube views tracker—built for accuracy and minimal delay.

Follow YouTube real time views as they happen, using our dedicated view counter for YouTube videos.

Get up-to-date live view count on YouTube and see real-time growth with SocialCounts.org’s smart tracking tools.