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Corn tikki ,corn patties

CORN CUTLET

Smitha Kalluraya
Simple tasty ad flavorful patties made from corn
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Course Snack
Cuisine Indian
Servings 10 number

Ingredients
 

  • 1 big or 2 cups corn
  • 2 Medium potato
  • 1 Medium onion
  • 2 Chilli, - finely chopped
  • a handful Coriander leaves, - finely chopped
  • 1 tsp Red chilli powder
  • 1/2 tsp Cumin Powder/ Jeera powder
  • 1/2 tsp Garam Masala powder
  • 1 tbsp Cornflour maida, ( to coating )
  • 4 - 5 tbsps Bread crumb /Fine rava, to bind
  • to taste Salt

Instructions
 

  • Cook corn either in microwave or cooker. If in microwave for 10 mins and if in cooker for 1-2 whistles.When the corn cob cools,slice the kernels using a knife.
  • In a mixer crush slightly the corn kernels. No need to make a smooth paste .
  • transfer to a mixing bowl . Add boiled & mashed potatoes , corns kept aside ,onion , ginger , green chilli , grated carrot , capsicum , coriander leaves ,salt to taste , haldi ,chilli powder , garam masala powder , chat masala powder ,lime juice .
  • Dip 2-3 bread slices in water , squeeze out water completely from it by pressing between palms and add it to the mixing bowl after crumbling it .
  • Mix everything well. Taste test and add if anything required
  • Divide the dough to small / medium equal size balls . Shapen them depending on your choice . You can do round flat disc /oval / heart shape / use any cookie cutter to give special shape .
  • In a small bowl , mix maida or corn flour with 2 to 3 tbsp of water such that no lumps are formed . The batter should not be thick . In another plate spread breadcrumbs.
  • Dip cutlet in cornflour mix to coat all sides and then coat it with bread crumbs well, Repeat same for rest of the cutlets . Keep cutlets covered in refrigerator for 30 mins / more to firm them . You can finish cutlet preparation till here and refrigerate and fry fresh when you are about to serve .
    make corn tikki
  • The coated cutlets can be deep fried / shallow fried on tawa . Serve Corn Cutlets hot with ketchup / green chutney .
    corn tikki

Notes

  1. Take care that potatoes while boiling don't absorb excess water . If they do , after cooking ..place the potatoes on tissue paper so that excess water goes .
  2. After grinding the corn if it has turned little watery ,saute it for 3-4 mins more so that it becomes excess moisture dries out .
  3. If you want you can add any other mixed veggies too .
  4. The final dough  should not be watery type . else it will be oo soft and drink oil . In that case you can add some bread or cornfllour to absorb excess moisture .
  5. You can either deep fry them or shallow fry them on tawa. Both taste equally good.But if you are doing in large quantity , better to deep fry as it gets over equally .