Corn and Potato Tikkis Video by Tarla Dalal

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These cheese-packed Corn and Potato Tikkis are a delight to bite into! The crispy outer surface of the 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.

Recipe Description for Corn and Potato Tikkis

Preparation Time: 20 mins
Cooking Time: 6 mins
Makes 8 tikkis
Show me for tikkis

Ingredients

For Corn and Potato Tikkis
3/4 cup boiled and coarsely crushed sweet corn kernels (makai ke dane)
1 1/2 cups boiled , peeled and mashed potatoes
2 tbsp finely chopped coriander (dhania)
2 tsp lemon juice
2 tsp finely chopped green chillies
1/2 tsp garam masala
salt to taste
16 small cheese cubes
2 tbsp peanut oil or for greasing and cooking

For Serving With Corn and Potato Tikkis
green chutney
tomato ketchup

Method

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 {span class="bold1"}corn and potato tikkis{/span} on it and cook on a medium flame using oil till they are golden brown in colour from both the sides.
Serve the {span class="bold1"}corn and potato tikkis{/span} immediately with green chutney and tomato ketchup.

See step by step images of Corn and Potato Tikkis Recipe

RECIPE SOURCE : Tarla Dalal's Latest Recipes