Corn Tikki with Khatti Meethi Tamatar ki Chutney

Ingredients list for Corn Tikki with Khatti Meethi Tamatar ki Chutney

• 1½ cups Corn kernels
• 4-5 Potato blanched and peeled
• 2½ tbsps + Oil
• 2 teaspoons cumin seeds
• 1 teaspoon green chillies finely chopped
• to taste Salt
• ¼ teaspoon turmeric powder
• 2 teaspoons red chilli powder
• 2 teaspoons coriander powder
• 1 tablespoon coriander seeds
• 2 dried red chillies broken
• 2 medium onions roughly chopped
• 1 teaspoon dried mango powder (amchur)
• 4 teaspoons vinegar
• 2 tablespoons chopped jaggery
• + for garn A few sprigs fresh coriander leaves
• A few sprigs fresh mint leaves
• 2 medium potatoes boiled, peeled and crushed
• 150 grams cottage cheese (paneer) grated
• 2½ tbsps + cornflour
• 8 tablespoons grated processed cheese

Method

1. Heat 1 tbsp oil in a non-stick pan. Add 1 tsp cumin seeds and sauté for a minute.
2. Add green chillies 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.
3. Mash the corn with a masher.
4. Heat 1½ tbsps oil in another non-stick pan. Add coriander seeds, remaining cumin seeds, red chillies, onions and sauté till onion is golden.
5. Cook mashed corn with dried mango powder till dry in another non-stick pan.
6. 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.
7. Remove corn mixture from heat and cool to room temperature.
8. 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 cornflour and mix well.
9. Dust your palms with little cornflour 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.
10. Heat oil in a non-stick pan. Place tikkis on it and shallow-fry till evenly golden from both sides. Drain on absorbent paper.
11. Garnish tikkis with a coriander sprig and serve hot with tomato chutney.

Nutrition Info