140. Ramayana’s Corn tikki


140. Ramayana’s Corn tikki

•3/4 cup + 1/4 cup Sweet Corn Kernels, boiled
•2 medium Potato, boiled, peeled and mashed
•1/2 cup Dry Breadcrumbs
•2 Green Chillies, deseeded and finely chopped
•1/4 teaspoon grated Ginger
•4-5 Garlic cloves, minced
•4 tablespoons Coriander Leaves, finely chopped
•1/4 teaspoon Garam Masala Powder
•2 teaspoons Lemon Juice
• Salt as per taste
•1-2 tbsp Oil


•Coarsely grind 3/4 cup boiled corn kernels, ginger, garlic and green chillies and make a corn paste.
•Take mashed potatoes to a large bowl.
•Add breadcrumbs, corn paste, 1/4 cup whole corn kernels, coriander leaves, garam masala, lemon juice and salt. Mix well.
•Grease palms with oil and divide mashed potato-corn mixture into 12 portions .
•Roll each portion into ball and flatten it to make round shaped 1/3 inch thick pattie.
•Heat non-stick frying pan (tawa) or griddle over medium flame for shallow frying.
•Add 2 tablespoons oil and spread it. Place 6-7 patties over it and cook over medium-low flame until bottom surface turns golden brown or for approx. 2-3 minutes.
•Flip them and cook another side until golden brown.
•Transfer prepared tikkis to a plate and shallow fry remaining patties.
•Corn tikkis are ready for serving. Serve them hot with tomato ketchup ( homemade )

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