Corn and Potato Tikkis
by Tarla Dalal
Added to 218 cookbooks
This recipe has been viewed 123184 times
- 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.
Corn and Potato Tikkis Video by Tarla Dalal
Corn and Potato Tikkis recipe with step by step photos
What are Tikkis? Tikkis are small round or oval-shaped snacks, usually around 2 or 3 inches in diameter. Normally, potatoes are mixed with other ingredients like herbs, spices, dals, sprouts and other veggies too. This dough-like mixture is then shaped and cooked. They can be deep-fried or shallow-fried. Nowadays, we also encounter healthy versions that are baked or tava-cooked. We also see health-conscious people going for ingredients like oats and nachni flour to bind their tikkis instead of mashed potatoes.
Like Corn Potato Tikkis (Corn Tikkis) then check our collection of tikki recipes. Given below are some popular tikki's we love aside from Corn Potato Tikkis. Healthy Tikkis given below.
Other Tikki recipes you will like.
To make Corn Potato Tikkis (Corn Tikkis), first boil 3 medium sized potatoes in a pressure cooker.
Once cooked, let it cool, peel it and keep aside.
Mash them lightly using a potato masher or grate them and keep aside.
Place approx. 1 cup of corn in a deep bowl.
Pour enough water.
Microwave on high for 7 minutes until the kernels are soft and tender.
Drain using a strainer.
Once cools down, transfer the kernels to a mixer jar.
Drain and transfer the corn kernels to a mixer jar.
Coarsely crush the sweet corn kernels.
In a deep bowl, transfer the coarsely crushed sweet corn kernels.
Add the potatoes.
Add the coriander. You can even toss in finely chopped vegetables like onion, capsicum or coarsely crushed green peas.
Add the lemon juice. It provides a chatpata flavor to the corn tikki mixture.
Add the green chillies. Adjust the spice as per the heat you can handle.
Add the garam masala and salt.
Mix well and our Corn and Potato tikkis mixture is ready.
Divide the Corn Potato Tikkis (Corn Tikkis) mixture into 8 equal portions.
Shape each portion into a small round.
Press a little in the centre of the round to make a depression.
Place 2 cheese cubes in the depression. We have made use of processed cheese but, you can use cheddar or any melting chees.
Shape them again to a round ball.
Then flatten it lightly between your palms to make a 75 mm. (3”) diameter tikki.
Heat the 1 tbsp oil on a non-stick tava (griddle). If you wish to deep-fry the corn aloo tikki then add cornflour or breadcrumbs for binding the mixture together.
Place the tikkis on the tava. Cook the corn potato cutlets on a medium flame using 1 tbsp of oil.
Gently slid a flat spoon and check if the tikkis are golden brown and cooked on one side. Flip them and cook till they are golden brown in colour from both the sides using little oil. Do not flip the corn tikkis until bottom side is golden brown otherwise it may break.
Serve the potato corn tikki immediately with green chutney and tomato ketchup.
Potato Cheese Garlic Tikki, Cheese and Broccoli Tikkis and Cottage Cheese Cutlets are some other tongue-tickling tikki recipes made using cheese which you would love.
Nutrient values per tikki
|Vitamin A||109.3 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||5.4 mg|
|Folic Acid||6.7 mcg|
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