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12 MINS delivery
Corn Tikki
Serves 3
15 mins
150 Kcal
Corn tikki is a super savoury and mouth-watering snack that brings together the sweetness of corn with the right flavour of herbs and spices. This crispy, golden-brown cake used to be enjoyed equally by both Indian families and street food vendors. Be it a starter or a snack, corn tikki has an appealing, crunchy exterior, giving way to a soft, flavoured interior. It's simply a delightful vegetarian treat since it is full of the goodness of corn, potatoes, and spices. A simple recipe to make the corn tikki using readily available ingredients. First, boil and mash a few potatoes and mix them with grated or blended corn kernels. Add cumin powder, garam masala powder, red chilli powder, and coriander powder and blend them with fresh herbs like cilantro. Then, the mixture is shaped into round patties (tikkis). The small, shallow-fried disks turn crispy and golden brown. Most recipes add breadcrumbs for better adhesion of the mixture or to make it crunchier. Corn tikki is even served with tangy tamarind chutney, mint chutney, and yoghurt for a striking contrast to the spiciness. It's great for parties, get-together gatherings, or an evening snack. The corn tikki recipe's versatility also allows for variations, such as adding vegetables such as peas and carrots, or even cheese, for added texture and flavour. Sweet and crunchy but light, corn tikki is a delight on the snack list, satisfying all ages' salty and crispy cravings.
Ingredients required for Corn Tikki
- 1 cup sweet corn kernels
- 2 potato
- 1/2 cup dry breadcrumbs
- 2 green chillies
- 1/4 tsp grated ginger
- 4-5 garlic cloves
- 4 tbsp coriander leaves
- 1/4 tsp garam masala powder
- 2 tsp lemon juice
- Salt
- Oil
Cooking steps for Corn Tikki
- 1Crispy on the outside, soft on the inside, and packed with bold flavors, this recipe of corn tikki is the ultimate Indian snack that works as a tea-time treat, appetizer, or party starter. Let's whip up these golden beauties!
- 2Start with 3/4 cup of boiled sweet corn kernels, plus an extra 1/4 cup for a bit of crunch. You can use fresh or frozen corn—just boil them until tender, drain the water, and let them cool. The corn adds sweetness and texture, making every bite so satisfying.
- 3Take 2 medium potatoes, peel, boil, and mash them until smooth. The potatoes act as the glue, holding everything together and creating that perfect base.
- 4In a mixing bowl, combine the mashed potatoes and boiled corn. Add 2 finely chopped green chilies (adjust to your spice tolerance), 1/4 teaspoon grated ginger for warmth, and 4-5 minced garlic cloves for that savory punch.
- 5Toss in 1/4 teaspoon garam masala for a burst of Indian spices and 2 teaspoons of lemon juice to balance everything with a bright tang. Don't forget 4 tablespoons of finely chopped coriander leaves—they add freshness and a pop of color.
- 6Now, for the structure, mix in 1/2 cup dry breadcrumbs. This soaks up any extra moisture and helps shape the tikkis without falling apart. If the mix feels too sticky, add a little more breadcrumbs until it's firm but pliable.
- 7Season the mixture with salt to taste and mix everything thoroughly. Divide the mixture into equal portions and shape them into round, flattened tikkis. You can go classic round or oval—it's your call.
- 8Heat oil in a pan over medium heat. Once hot, fry the tikkis until they're golden brown and crispy on both sides, about 3-4 minutes per side. Don't overcrowd the pan to ensure even frying.
- 9Drain the tikkis on paper towels to remove any excess oil. Serve them hot with mint chutney, tamarind dip, or even ketchup if you're keeping it casual.
- 10Corn Tikkis are crispy, flavorful, and oh-so-satisfying.