Corn- Spinach and Cheese Tikki
by Palak Rajput
Added to 27 cookbooks
This recipe has been viewed 22011 times
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.
- 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.
- Combine the corn, cheese, pepper, lemon juice, mint, coriander salt and mix well.
- Divide the filling into 15 equal portions and keep aside.
- 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.
This recipe was contributed by Palak Rajput on 30 Jun 2016
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