Corn- Spinach and Cheese Tikki

by Palak Rajput

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Corn-Spinach and Cheese Tikki, unlike other tikkis where all the ingredients are just mixed, shaped and deep fried, this tikki has a wonderful crunchy covering made from a dough of spinach, besan, rice flour and bread crumbs and is stuffed with cheesy, minty corn. Every morsel of this delicious tikki with intriguing flavours will be devoured with a "wow" from the very first bite itself.

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Corn- Spinach and Cheese Tikki recipe - How to make Corn- Spinach and Cheese Tikki

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Preparation Time: 20 mins Cooking Time: 25 mins Total Time: 45 mins 14Makes 12 to 15 tikkis
Show me for tikkis

Ingredients

For Tikki
1 big bunch spinach (palak) , blanched and finely chopped
6 1/2 cups besan (bengal gram flour)
1/2 cup rice flour (chawal ka atta)
1 cup bread crumbs
1/2 tsp chaat masala
1 tsp sugar
a pinch turmeric powder (haldi)
1/2 tsp ginger-green chilli paste
salt to taste

For Filling
1/2 cup boiled and crushed sweet corn kernels
1/2 cup grated processed cheese
1/2 tsp freshly ground black pepper (kalimirch)
1 tbsp chopped coriander (dhania)
1/2 tsp lemon juice
1 tsp chopped mint leaves (phudina)
salt to taste

Other Ingredients
oil for shallow fry
1/2 cup semolina (rava)

Method

For the tikkis

Combine the besan, rice flour, bread crumbs, spinach, chat masala, turmeric powder, ginger-chilli paste, sugar and salt in a deep bowl and mix well to make a stiff dough for tikki.
Divide the dough into 15 equal portions and keep aside.

For the filling

Combine the corn, cheese, pepper, lemon juice, mint, coriander salt and mix well.
Divide the filling into 15 equal portions and keep aside.

How to proceed

Grease your hands with little oil and place a portion of the dough and spread a little.
Place a portion of the filling in between and seal the tikki by bringing the edges together at the centre.
Repeat the procedure 1 and 2 to make 14 more tikkis.
Roll the tikkis on the semolina and coat them evenly from all the sides.
Heat the oil in deep pan and shallow fry the tikkis till they turn golden brown in colour from all the sides.
Serve with sauce or chutney.