By Suprita Mitter
July 9, 2024
Corn is a favourite in Indian households, particularly during the rains. Corn tikkis are crunchy fried snacks, made with sweet corn, potatoes, and spices. These crispy, golden patties are flavourful and mildly spiced and make for a perfect appetiser or a monsoon teatime treat.
2 cups sweet corn kernels 2 potatoes 1 onion 2-3 green chilies 1 tsp ginger-garlic paste
2 tbsp fresh coriander leaves 1 tsp cumin powder 1 tsp coriander powder 1 tsp chaat masala 1 tsp red chilli powder Salt Oil
If using fresh corn, boil the kernels until tender. If using frozen corn, thaw and drain them well. Coarsely grind the corn kernels in a food processor, leaving some whole for texture.
In a bowl, combine the mashed potatoes, corn, chopped onion, green chilies, ginger-garlic paste, and chopped coriander leaves.
Add cumin powder, coriander powder, chaat masala, red chilli powder, and salt to taste.
Divide the mixture into equal portions and shape them into small patties or tikkis.
Heat oil in a non-stick pan over medium heat. Shallow fry the tikkis for 3-4 minutes per side.
Serve the corn tikkis hot with mint chutney, tamarind chutney, or ketchup.