corn tikki recipe | corn cutlet | corn potato tikki | sweet corn tikkis |
by Tarla Dalal
Added to 226 cookbooks
This recipe has been viewed 195915 times
how to make corn tikki recipe | corn cutlet | corn potato tikki | sweet corn tikkis | with 15 amazing images.
These cheese-packed corn tikkis are a delight to bite into! The crispy outer surface of the corn potato tikkis give way to a soft inside that merges the mellow sweetness of corn, the mushy texture of potatoes and the gooeyness of cheese with tangy lemon juice and peppy garam masala. Indeed, every bite of these tikkis is an experience to savour.
I want to share with you some tips to make the perfect corn tikki recipe. 1. Cook the corn potato cutlets on a medium flame. 2. Gently slide a flat spoon and check if the corn tikkis are golden brown and cooked on one side. Flip them and cook till they are golden brown in colour from both the sides using little oil. Do not flip the corn tikkis until bottom side is golden brown otherwise it may break.
Try other recipes using sweet corn kernels like Baked Potatoes , Chunky Cheese and Vegetable Open Burger , Corn Methi Pulao , Sweet Corn and Capsicum Soup and may more.
Enjoy how to make corn tikki recipe | corn cutlet | corn potato tikki | sweet corn tikkis | with detailed step by step photos and video below.
For corn and potato tikkis- To make corn and potato tikkis, combine the corn, potatoes, coriander, lemon juice, green chillies, garam masala and salt in a deep bowl and mix well.
- Divide the mixture into 8 equal portions and shape each portion into a small round.
- Press a little in the centre of each round to make a depression, place 2 cheese cubes in each depression and again shape them into a round ball and then flatten it lightly between your palms to make a 50 mm. (2”) diameter tikki.
- Heat the oil on a non-stick tava (griddle), place the corn and potato tikkis on it and cook on a medium flame using oil till they are golden brown in colour from both the sides.
- Serve the corn and potato tikkis immediately with green chutney and tomato ketchup.
Corn and Potato Tikkis Video by Tarla Dalal
Corn and Potato Tikkis recipe with step by step photos
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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.
You could also make healthy versions of tikkis by using oats or nachni flour to bind the ingredients in place of mashed potato. You can also hide a lot of healthy ingredients into the tikkis, ensuring that your kids enjoy consuming these and do not throw tantrums. Check out the tasty Cheese and Broccoli Tikki, which makes kids super happy to finish off their broccoli! You can tava-cook or bake the healthy tikkis instead of frying them, to retain the nutritional advantage.
However much you may master the art of making tikkis, there are some tikkis that are best had on the streets, from roadside vendors! Yes, we are talking about the ever-famous Aloo Tikki, one of the most popular Delhi street foods, loved by several generations of Indians. Hot and crisp Aloo Tikkis are to be relished right off the tava, to warm your body and soul even on a cold, rainy day! It is ideal to serve at parties, as it appeals to almost everyone and tastes best when accompanied by the cheerful banter of friends.
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Like corn tikki recipe | corn cutlet | corn potato tikki | sweet corn tikkis | then check our collection of tikki recipes. Given below are some popular tikki's we love aside from Corn Potato Tikkis. Healthy Tikkis given below.
Other Tikki recipes you will like.
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To make corn tikki | corn cutlet | corn potato tikki | sweet corn tikkis | first boil 3 medium sized potatoes in a pressure cooker.
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Once cooked, let it cool, peel it and keep aside.
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Mash them lightly using a potato masher or grate them and keep aside.
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Place approx. 1 cup of corn in a deep bowl.
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Pour enough water.
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Microwave on high for 7 minutes until the kernels are soft and tender.
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Drain using a strainer.
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Once cools down, transfer the kernels to a mixer jar.
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Coarsely crush the sweet corn kernels.
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In a deep bowl, transfer the coarsely crushed sweet corn kernels.
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Add the potatoes.
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Add the coriander. You can even toss in finely chopped vegetables like onion, capsicum or coarsely crushed green peas.
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Add the lemon juice. It provides a chatpata flavor to the corn tikki mixture.
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Add the green chillies. Adjust the spice as per the heat you can handle.
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Add the garam masala and salt.
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Mix well and our Corn and Potato tikkis mixture is ready.
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Divide the Corn Potato Tikkis (Corn Tikkis) mixture into 8 equal portions. Shape each portion into a small round.
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Press a little in the centre of each round to make a depression.
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Place 2 cheese cubes in the depression. We have made use of processed cheese but, you can use cheddar or any melting cheese.
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Shape them again to a round ball.
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Then flatten it lightly between your palms to make a 75 mm. (3”) diameter tikki.
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Heat the 1 tbsp oil on a non-stick tava (griddle). If you wish to deep-fry the corn aloo tikki then add cornflour or breadcrumbs for binding the mixture together.
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Place the tikkis on the tava. Cook the corn potato cutlets on a medium flame using 1 tbsp of oil.
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Gently slide a flat spoon and check if the tikkis are golden brown and cooked on one side. Flip them and cook till they are golden brown in colour from both the sides using little oil. Do not flip the corn tikkis until bottom side is golden brown otherwise it may break.
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Serve the corn tikki | corn cutlet | corn potato tikki | sweet corn tikkis | potato corn tikki immediately with green chutney and tomato ketchup.
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Potato Cheese Garlic Tikki, Cheese and Broccoli Tikkis and Cottage Cheese Cutlets are some other tongue-tickling tikki recipes made using cheese which you would love.
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Q. Can i use Mozarella cheese instead of processed cheese in the Corn and potato tikkis? Yes you can use mozzarella cheese, you can also try using pizza cheese.
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Q. Can i make Corn and Potato Tikki using Raw banana insted of potato for a Jain version? Yes, you can use the exact same measurements and make same Corn and potato tikki using raw banana.
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Cook the corn potato cutlets on a medium flame.
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Gently slide a flat spoon and check if the corn tikkis are golden brown and cooked on one side. Flip them and cook till they are golden brown in colour from both the sides using little oil. Do not flip the corn tikkis until bottom side is golden brown otherwise it may break.
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Other Related Recipes
Accompaniments
Nutrient values per tikki
| Energy | 86 cal |
| Protein | 1.4 g |
| Carbohydrates | 8.2 g |
| Fiber | 0.8 g |
| Fat | 5.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 109.3 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 5.4 mg |
| Folic Acid | 6.7 mcg |
| Calcium | 21.1 mg |
| Iron | 0.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 3.2 mg |
| Potassium | 77.2 mg |
| Zinc | 0.2 mg |
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6 FAVOURABLE REVIEWS
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