corn and capsicum tikki recipe | sweet corn veg tikki | Indian corn and capsicum cutlet |
by Tarla Dalal
Added to 2308 cookbooks
This recipe has been viewed 264374 times
corn and capsicum tikki recipe | sweet corn veg tikki | Indian corn and capsicum cutlet | with 23 amazing images.
corn and capsicum tikki recipe | sweet corn veg tikki | Indian corn and capsicum cutlet |
To make corn and capsicum tikki, blend the corn in a mixer to a coarse paste, without using any water. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well. Divide the mixture into 8 equal portions and roll each portion into a round flat tikki. Heat the oil in a deep non-stick kadhai and deep-fry a few tikkis at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper and serve immediately with green chutney.
Corn and capsicum are a lesson in contrasts. While one is sweet, juicy and yellow, the other is spicy, crunchy and green. See how they complement each other perfectly in everything from texture and flavour to appearance in sweet corn veg tikki.
Assembling ingredients and making the corn and capsicum tikki is also very easy to prepare because it uses minimal ingredients and does not even require the corn to be boiled before making the dough mixture.
It is no surprise then that this Indian corn and capsicum cutlet turns out to be such an irresistible snack. Nobody can withhold the temptation to bite into one of these green chilli flavoured tikkis, which are oh-so-crisp outside and super soft inside.
Tips for tips for corn capsicum tikki. 1. Always serve corn capsicum tikki with green chutney or any spicy chutney. This gives a great combination of sweet corn and spicy chutney. 2. Since tikkis are not firm before frying, place each tikki on a slotted spoon (jhara) and then drop into the hot oil. 3. Drain tikkis on an absorbent paper to remove the excess oil.
Enjoy corn and capsicum tikki recipe | sweet corn veg tikki | Indian corn and capsicum cutlet | with step by step photos.
For corn and capsicum tikki- To make corn and capsicum tikki, blend the corn in a mixer to a coarse paste, without using any water.
- Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well.
- Divide the mixture into 8 equal portions and roll each portion into a round flat tikki.
- Heat the oil in a deep non-stick kadhai and deep-fry a few tikkis at a time, till they turn golden brown in colour from all the sides.
- Drain the corn and capsicum tikki on an absorbent paper and serve immediately with green chutney.
Corn and Capsicum Tikki Video by Tarla Dalal
Corn and Capsicum Tikki, Sweet Corn Veg Tikki recipe with step by step photos
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like corn and capsicum tikki recipe | sweet corn veg tikki | Indian corn and capsicum cutlet | then check our collection of tikki recipes. Our popular tikki recipes are.
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What are Tikkis? Think starter, and tikki is one of the first options that comes to anybody’s mind! Loved by people of all age groups, tikkis are small, round or oval-shaped snacks, measuring around two or three inches in diameter. Basically, you make a dough of boiled potatoes, sprouts, dals, veggies, herbs and spices in whatever combination you like, shape them into balls, flatten them between your palms and cook them.
You can deep-fry or shallow-fry the tikkis. Each of these methods gives you a different texture. Try the Corn and Capsicum Tikki, a deep-fried delight that combines spicy capsicum with juicy corn. Paneer Tikki is one of the most popular examples of shallow-fried tikkis. This method of frying the tikkis in broad shallow pans with lesser amount of oil is especially suitable for soft and fragile tikkis as it is easier to flip over the tikkis and cook them on both sides.
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what is corn and capsicum tikki made off? corn and capsicum cutlet is made from 1 cup sweet corn kernels (makai ke dane), 1/2 cup finely chopped capsicum, 2 tsp finely chopped green chillies, 4 tbsp rice flour (chawal ka atta), salt and oil for deep frying.
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This is what sweet corn looks like.
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Remove the sweet corn kernels with your hand.
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Put the sweet corn kernels in a blender.
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Blend the corn in a mixer to a coarse paste, without using any water.
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Blended sweet corn kernels.
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In a bowl put the blended sweet corn kernels (makai ke dane).
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Add 1/2 cup finely chopped capsicum.
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Add 2 tsp finely chopped green chillies.
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Add 4 tbsp rice flour (chawal ka atta).
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Add salt to taste. We added 1/4 tsp salt.
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Mix well.
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Divide the mixture into 8 equal portions.
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Roll each portion into a round flat tikki.
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Heat the oil in a deep non-stick kadhai.
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Deep-fry 4 tikkis at a time.
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Fry the cutlets turn golden brown in colour from all the sides.
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Drain tikkis on an absorbent paper to remove the excess oil.
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Place tikkis on a serving plate.
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Serve corn and capsicum tikki recipe | sweet corn veg tikki | Indian corn and capsicum cutlet | hot with green chutney.
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Always serve corn capsicum tikki with green chutney or any spicy chutney. This gives a great combination of sweet corn and spicy chutney.
![]()
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Since tikkis are not firm before frying, place each tikki on a slotted spoon ( jhara ) and then drop into the hot oil.
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Drain tikkis on an absorbent paper to remove the excess oil.
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Nutrient values (Abbrv) per tikki
| Energy | 80 cal |
| Protein | 1 g |
| Carbohydrates | 7.6 g |
| Fiber | 0.8 g |
| Fat | 5.3 g |
| Cholesterol | 0 mg |
| Sodium | 1.6 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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