Sweet Corn Tikki

There was a packet of sweet corn lying around in the fridge for a couple of days. As I was browsing through various food blogs, I hit upon a very nice recipe "Corn Tikki Patties" on http://www.flavorsofmumbai.com.

I decided to try it out with sweet corn instead of the corn cob. I also added in few additional spices that weren't used in the original recipe. The tikkis came out superb. They tasted heavenly. Tikki is definitely a very nice evening snack.

The following recipe makes about 12 tikkis.

Ingredients

• Sweet Corn - 1 to 1.5 cups, boiled
• Potatoes - 2 medium sized, boiled and mashed
• Bread - 5 slices ( I used brown bread for a little healthier version). Grind the 5 slices in the mixer to make bread crumbs. You could alternatively use bread crumbs readily available in market.
• Green Chilli - 2, finely chopped
• Coriander - 1/3 cup, finely chopped
• Ginger - 1" piece
• Garlic - 3 flakes
• Lemon - 1
• Chaat Masala - 1 tsp
• Garam Masala - 1 tsp
• Red Chilli powder - 1/2 tsp
• Oil - 2-3 tbsp for shallow fry ( I used olive oil)
• Salt - to taste

bread crumbs, mashed potato, corn paste, coriander leaves, lemon juice, garam masala, red chilli powder, chaat masala, green chillies

Procedure

Make a paste of the boiled sweet corn, half of the coriander leaves, ginger, garlic. To this paste add the mashed potato and the rest of the ingredients

Mix well and make a dough.


Divide the dough into equal sized balls. Grease your palm with a little oil and make the tikkis by pressing the balls between the palms. You could also make them into any shape you like.



Heat a non-stick pan on medium flame. Add about 1-2 tbsp oil. Place the tikkis on the pan and reduce the flame to minimum setting. Let the tikki cook on low flame for about 5 mins before flipping.


Flip and cook on other side. If needed add a little oil. Cook on low flame until it browns and forms a crisp crust.



Once cooked from both sides, remove onto a kitchen paper and press a bit to drain the excess oil.



Serve with any sauce of your choice or with pudina chutney or green chutney.



Note: You can vary the amount of spices according to your taste buds.

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