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How to make Corn Bread ki Tikkiyan - Mix coarsely ground corn, bread crumbs and masalas and make these tikki.

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This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Corn kernels (मकई के दाने), Bread crumbs (ब्रेड क्रम)

Cuisine : Indian

Course : Snacks and Starters

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Corn Bread ki Tikkiyan
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Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

For more recipes related to Corn Bread ki Tikkiyan checkout Corn Bhel, Corn Pancakes, Sweet Corn Crunch Cake, Corn Pakora . You can also find more Snacks and Starters recipes like dhokla, Wonton Cups, Jain Paneer Chilli Parcel, Pani Puri With Aamras.

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Corn Bread ki Tikkiyan Recipe Card

Corn Bread ki Tikkiyan
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Prep Time : 21-25 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Corn Bread ki Tikkiyan Recipe

  • Corn kernels boiled 2 cups

  • Bread crumbs 1 1/2 cups

  • Oil 2-3 tablespoons

  • Green chillies 3

  • Ginger-garlic paste 1 tablespoon

  • Coriander powder 1 1/2 tablespoons

  • Garam masala powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Chaat masala 1 teaspoon

  • Salt to taste

  • Fresh mint leaves finely chopped 1 tablespoon

  • Lemon juice 1 teaspoon

  • Cornflour/ corn starch 1 tablespoon

  • Processed cheese cut into small cubes 100 grams

  • Fresh mint sprigs a few

  • Onion rings for garnish a few

  • Red capsicum for garnish

  • Yellow capsicum for garnish a few

Method

Step 1

Heat 2-3 tbsps oil in a non stick pan. Finely chop green chillies and add to the pan. Add corn and ginger-garlic paste and sauté for 2 to 3 minutes.

Step 2

Add coriander powder, garam masala powder, turmeric powder, chaat masala, salt and mint leaves and sauté for 1-2 minutes.

Step 3

Transfer the mixture into a mixer jar and grind coarsely. Put the mixture back into the same pan and cook for 2-3 minutes. Add breadcrumbs and mix well.

Step 4

Transfer the mixture into a bowl and allow it to cool. Add lemon juice and cornflour and mix well.

Step 5

Heat the remaining oil in another non stick pan.

Step 6

Divide the mixture into equal portions and shape each portion like a katori. Stuff each katori with a cheese cube. Seal the edges and shape it like a tikki.

Step 7

Place a few tikkis at a time in the pan and cook flipping sides till evenly golden. Drain on absorbent paper.

Step 8

Place some mint sprigs, onion rings and thin strips of red and yellow capsicums on a serving plate. Arrange the tikkis on the plate and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.