By Suprita Mitter
December 8, 2024
Crunchy corn tikkis are the ultimate winter treat, combining sweet corn’s natural sweetness with bold spices. Perfectly golden and served steaming, they pair beautifully with tangy chutneys and warmth and joy to chilly evenings.
2 cups boiled corn kernels 2 potatoes 1 green chilli 1/2 tsp ginger 1/2 tsp cumin powder 1/2 tsp coriander powder 1/4 tsp red chilli powder 2 tbsp fresh coriander leaves 1/4 cup bread crumbs Salt Oil
In a mixing bowl, combine the mashed corn kernels and potatoes. Add chopped green chili, grated ginger, cumin powder, coriander powder, red chili powder, chopped coriander leaves, and salt. Mix well.
Add the bread crumbs to the mixture and combine until it binds well. Adjust the consistency if needed by adding more bread crumbs.
Take small portions of the mixture and shape them into flat, round tikkis.
Lightly coat each tikki with bread crumbs for a crisp exterior.
Heat oil in a pan over medium heat. Place the tikkis in the pan and fry until golden brown on both sides, flipping carefully. This should take about 3-4 minutes per side.
Drain excess oil on paper towels. Serve hot with green chutney or ketchup.