Corn Tikki Recipe:
Make a scrumptious alter to your fiery aloo tikki planning by including sweet corn in its arrangement. This simple corn tikki recipe employments a fiery glue of sweet corn, garlic, ginger and chillies, which gives an unused measurement to this celebrated Indian road food’s taste and texture.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves: 3 servings
Ingredients:
| 3/4 cup + 1/4 cup Sweet Corn Bits, boiled |
| 2 medium Potato, boiled, peeled and mashed |
| 1/2 cup Dry Breadcrumbs |
| 2 Green Chillies, deseeded and finely chopped |
| 1/4 teaspoon ground Ginger |
| 4-5 Garlic cloves, minced |
| 4 tablespoons Coriander Leaves, finely chopped |
| 1/4 teaspoon Garam Masala Powder |
| 2 teaspoons Lemon Juice |
| Salt |
| Oil |
Directions:
1. Coarsely pound 3/4 cup bubbled corn parts, ginger, garlic and green chillies and make a corn paste.
2. Take pounded potatoes to a huge bowl. Include breadcrumbs, corn paste, 1/4 cup entire corn bits, coriander leaves, garam masala, lemon juice and salt. Blend well.
3. Oil palms with oil and partition the squashed potato-corn blend into 12 break even with parcels. Roll each parcel into the ball and smooth it to make a circular round-shaped 1/3 inch thick pattie.
4. Warm a non-stick broiling pan (tawa) or griddle over medium fire for shallow singing. Include 2 tablespoons of oil and spread it. Put 6-7 patties over it and cook over medium-low fire until the foot surface turns brilliant brown or for approx. 2-3 minutes.
5. Flip them and cook another side until golden brown.
6. Exchange arranged tikkis to a plate and shallow sear the remaining patties. Corn tikkis are prepared for serving. Serve them hot with tomato ketchup and a grouping of chutneys.
Tips and Variations:
- Do not flip tikkis until the foot side is golden brown or something else, it may break while flipping. You can look into its foot by delicately sliding a level tawa spoon beneath it and lifting it slowly.
- Add 3 tablespoons of new breadcrumbs or smashed cornflakes or pulverized oats if dry breadcrumbs are not available.
- Add bubbled and smashed peas to pounded potatoes for variation.
- If you need them to be crispier, at that point profound sear instead of shallow sear. Make beyond any doubt that oil is hot sufficient whereas profound searing something else pattie may break apart.
Taste: Soft and mellow spicy.
Serving Ideas: Serve shallow fricasseed sweet corn tikki with green coriander chutney or tomato ketchup as an evening snack. Pack them in a lunch box for kids.
About Corn Cutlet
It is a simple and basic healthy patties or cutlet recipe made with smashed sweet corn bits with other supporting vegetables. In other words, corn cutlet or sweet corn kebab is known for its combination of tastes, particularly the sweetness of corn and the spiciness of the included flavor blend. It is a prevalent choice as an evening snack with a cup of tea, but can also be a well-known choice as a party starter or as an appetizer.
There are numerous distinctive sorts of corn cutlet or corn kebab recipes but the most common way is arranged like a patties. Essentially, corn blend is blended with other vegetables formed like a circular plate and profound fricasseed till fresh. The forming does not matter much and more critically does not influence the taste of the cutlet. The other most common way is to make it with fair sweet corn. But this can be dubious to shape and may douse more oil whereas profound singing.