How to make Corn Tikki with Khatti Meethi Tamatar ki Chutney

This recipe is from FoodFood TV channel & has featured on Hi Tea.

Main Ingredients : Corn kernels (मकई के दाने), Potato (आलू)

Cuisine : Indian

Course : Snacks and Starters

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Corn Tikki with Khatti Meethi Tamatar ki Chutney Recipe Card

Corn Tikki with Khatti Meethi Tamatar ki Chutney

Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

For more recipes related to Corn Tikki with Khatti Meethi Tamatar ki Chutney checkout Corn Bhel, Corn Pancakes, Sweet Corn Crunch Cake, Corn Pakora . You can also find more Snacks and Starters recipes like Sichuan Chilli Potatoes, Chinese Dosa, Butterfly Prawns, Aloo Tikki Stuffed With Mushrooms And Cheese.

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Corn Tikki with Khatti Meethi Tamatar ki Chutney Recipe

  • Corn kernels 1½ cups

  • Potato blanched and peeled 4-5

  • Oil 2½ tbsps +

  • cumin seeds 2 teaspoons

  • green chillies finely chopped 1 teaspoon

  • Salt to taste

  • turmeric powder ¼ teaspoon

  • red chilli powder 2 teaspoons

  • coriander powder 2 teaspoons

  • coriander seeds 1 tablespoon

  • dried red chillies broken 2

  • onions roughly chopped 2 medium

  • dried mango powder (amchur) 1 teaspoon

  • vinegar 4 teaspoons

  • chopped jaggery 2 tablespoons

  • A few sprigs fresh coriander leaves + for garn

  • A few sprigs fresh mint leaves

  • potatoes boiled, peeled and crushed 2 medium

  • cottage cheese (paneer) grated 150 grams

  • cornflour 2½ tbsps +

  • grated processed cheese 8 tablespoons


Step 1

Heat 1 tbsp oil in a non-stick pan. Add 1 tsp cumin seeds and sauté for a minute.

Step 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.

Step 3

Mash the corn with a masher.

Step 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.

Step 5

Cook mashed corn with dried mango powder till dry in another non-stick pan.

Step 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.

Step 7

Remove corn mixture from heat and cool to room temperature.

Step 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.

Step 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.

Step 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.

Step 11

Garnish tikkis with a coriander sprig and serve hot with tomato chutney.