Corn Tikki Recipe 

Make a delicious change to your spicy aloo tikki preparation by adding sweet corn to its preparation. This easy corn tikki recipe uses a spicy paste of sweet corn, garlic, ginger and chillies, which gives a new dimension to this famous Indian street food’s taste and texture.


Ingredients:
3/4 cup + 1/4 cup Sweet Corn Kernels, boiled
2 medium Potato, boiled, peeled and mashed
1/2 cup Dry Breadcrumbs
2 Green Chillies, deseeded and finely chopped
1/4 teaspoon grated Ginger
4-5 Garlic cloves, minced
4 tablespoons Coriander Leaves, finely chopped
1/4 teaspoon Garam Masala Powder
2 teaspoons Lemon Juice
Salt
Oil

Directions:

(1)Coarsely grind 3/4 cup boiled corn kernels, ginger, garlic and green chillies and make a corn paste.

(2)Take mashed potatoes to a large bowl. Add breadcrumbs, corn paste, 1/4 cup whole corn kernels, coriander leaves, garam masala, lemon juice and salt. Mix well.

(3)Grease palms with oil and divide mashed potato-corn mixture into 12 equal portions. Roll each portion into ball and flatten it to make round shaped 1/3 inch thick pattie.

(4)Heat non-stick frying pan (tawa) or griddle over medium flame for shallow frying. Add 2 tablespoons oil and spread it. Place 6-7 patties over it and cook over medium-low flame until bottom surface turns golden brown or for approx. 2-3 minutes.

(5)Flip them and cook another side until golden brown.

(6)Transfer prepared tikkis to a plate and shallow fry remaining patties. Corn tikkis are ready for serving. Serve them hot with tomato ketchup and assortment of chutneys.



Taste: Soft and mild spicy.
Serving Ideas: Serve shallow fried sweet corn tikki with green coriander chutney or tomato ketchup as afternoon snack. Pack them in lunch box for kids.