Corn- Spinach and Cheese Tikki


by
Corn-spinach and Cheese Tikki


Added to 28 cookbooks   This recipe has been viewed 22897 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.

Add your private note

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

Preparation Time:    Cooking Time:    Total Time:     Makes 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

    For the tikkis
  1. 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.
  2. Divide the dough into 15 equal portions and keep aside.

For the filling

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

How to proceed

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


Member Photo
This recipe was contributed by Palak Rajput on 30 Jun 2016


Know more about this member, Click Here

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews