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
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
Method
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.
