Here’s how to make Corn Tikki with Spicy Tomato chutney
|American corn kernels||1 ½ cups|
|cumin seeds||2 tsp|
|finely chopped green chillies||2 tsp|
|turmeric powder||½ tsp|
|red chilli powder||1 tsp|
|coriander powder||2 tsp|
|dried mango powder (Amchur)||1 tsp|
|A few sprigs fresh coriander leaves + for garnishing|
|A few sprigs fresh mint leaves|
|potatoes, boiled, peeled and crushed-||2 medium|
|Cottage cheese (Paneer), grated-||150 gms|
|corn flour + for dusting||2 ½ spoons|
|grated processed cheese||8 tsp|
|coriander seeds||1 tsp|
|chilies, broken||2 dried|
|onions, roughly chopped||2 medium sized|
|chopped jaggery||2 tsp|
For The Tikki
1.Heat 1 tbsp oil in a non-stick pan. Add 1 tsp cumin seeds and sauté for a minute.
2.Add green chilliest and mix. Add corn kernels, salt, turmeric powder, 1 tsp red chilli powder and 1
tsp coriander powder. Mix well and cook till corn is soft. Add Amchur Powder and cook well
3.Mash the corn with a masher and cool well
4.Finely chop coriander and mint sprigs together and place in a bowl. Add potatoes, cottage cheese and cooled corn mixture. Mix well and add 2½ tbsps. corn flour and mix well.
5.Dust your palms with little corn flour and divide the corn mixture into 8 equal portions. Stuff each portion with 1 tbsp grated cheese and shape into a medium size tikki dusting with cornflour.
6.Heat oil in a non-stick pan. Place tikkis on it and shallow-fry till evenly golden from both sides. Drain on absorbent paper.
7.Heat 1½ tbsps oil in another non-stick pan. Add coriander seeds, remaining cumin seeds, red chillies, onions and sauté till onion is golden
For The Chutney
1.Roughly chop tomatoes and add to onions. Toss well and add remaining red chilli powder, remaining coriander powder, salt, vinegar and jaggery. Mix well and cook for 5-6 minutes or till thick and a chutney consistency is reached
2.Garnish tikkis with a coriander sprig and serve hot with tomato chutney.
Your Corn Tikki With Spicy Tomato Chutney is now ready to eat.
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