CORN TIKKI

Corn tikki or corn patties is one of my favourite made from sweet corn, onion and green chillies. Once you bite you would taste the crispy from exterior with a softness coming from sweet corn and a spice hit by green chillies inside. The combination of corn and chillies is just out of the world. This recipe is easy and simple to make. You can also use boiled potatoes if you already have them with you. Boiled veggies are always handy and your job becomes easy and fast. Corn patties is a famous monsoon snack in some parts of India, especially in western India. I remember the corn patties which my mom would make but her recipe is different from this one. For this recipe I used sweet corn kernels. The corns impart a slight sweetish taste to the patties but they would taste equally good with the Indian corn, which is not sweet.

INGREDIENTS:

1 ½ Cups Corn Kernels

1 ½ Cups Gram Flour/ Besan

2 to 3 Spring Onions with greens or 1 Medium Sized Onion, chopped

1 Green Chilli, Chopped

½ inch Ginger, Chopped

¼ teaspoon Red Chilli Powder

¼ teaspoon Turmeric Powder

¼ teaspoon Garam Masala Powder

¼ teaspoon Crushed Black Pepper (optional)

¼ teaspoon Fennel Powder (optional)

A pinch of Asafoetida

Salt as required

Chaat masala as required for sprinkling on the patties

Oil for deep frying

METHOD:

STEP 1 – Boil two medium corn cobs in a pressure cooker or in a pot with ½ teaspoon turmeric powder and salt in it.

STEP 2 – Drain and let them cool.

STEP 3 – Remove the corn kernels with a knife.

STEP 4 – Should yield approximately 1 ½ cup corn kernels.

STEP 5 – Now grind them coarsely in a mixer grinder without spices.

STEP 6 – In a bowl, mix all ingredients listed above with grinded corn kernels, except for the oil and make a dough.

STEP 7 – Divide it in equal parts.

STEP 8 – Take each portion and flatten it on your palm.

Make all the patties this way.

STEP 9 - Heat the oil in a kadai or pan.

STEP 8 – Drop the patties in the hot oil and fry them on medium heat. Put 2-3 patties at one time.

STEP 9 – Turn over gently with the spatula and fry the other side.

STEP 10 – Flip a couple of times to get an even golden colour and crisp.

STEP 11 - Drain on paper towels. Serve the corn patties/ tikkies hot with green chutney, mango chutney or tomato sauce. While serving, sprinkle some chaat masala on the corn pakoras.

Serve hot with your favourite chutney or simply with tomato ketchup.

NOTE: Adjust the spices according to your taste.