Corn and Potato Tikkis Video by Tarla Dalal Video by Tarla Dalal
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Preparation Time
20 Mins
Cooking Time
6 Mins
Total Time
26 Mins
Makes
8 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
Method
- 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.
See step by step images of Corn and Potato Tikkis
