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Corn Tikki with Khatti Meethi Tamatar ki Chutney

This easy corn tikki recipe uses a spaste of sweet corn, garlic, ginger and chillies, which gives a new dimension to this famous Indian street food's taste. This recipe is from FoodFood TV channel

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Corn Tikki with Khatti Meethi Tamatar ki Chutney
Main Ingredients Corn kernels, Potato
Cuisine Indian
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

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

Calories 1955
Carbohydrates 192.5
Protein 75.4
Fat 98.3
Other Fiber Fiber- 33.5gm
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