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Main Ingredients | Corn kernels, Potato |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Corn Tikki with Khatti Meethi Tamatar ki Chutney
- 1½ cups Corn kernels
- 4-5 Potato blanched and peeled
- 2½ tbsps + Oil
- 2 teaspoons cumin seeds
- 1 teaspoon green chillies finely chopped
- to taste Salt
- ¼ teaspoon turmeric powder
- 2 teaspoons red chilli powder
- 2 teaspoons coriander powder
- 1 tablespoon coriander seeds
- 2 dried red chillies broken
- 2 medium onions roughly chopped
- 1 teaspoon dried mango powder (amchur)
- 4 teaspoons vinegar
- 2 tablespoons chopped jaggery
- + for garn A few sprigs fresh coriander leaves
- A few sprigs fresh mint leaves
- 2 medium potatoes boiled, peeled and crushed
- 150 grams cottage cheese (paneer) grated
- 2½ tbsps + cornflour
- 8 tablespoons grated processed cheese
Method
- Heat 1 tbsp oil in a non-stick pan. Add 1 tsp cumin seeds and sauté for a minute.
- Add green chillies and mix. Add corn kernels, salt, turmeric powder, 1 tsp red chilli powder and 1 tsp coriander powder. Mix well and cook till corn is soft.
- Mash the corn with a masher.
- Heat 1½ tbsps oil in another non-stick pan. Add coriander seeds, remaining cumin seeds, red chillies, onions and sauté till onion is golden.
- Cook mashed corn with dried mango powder till dry in another non-stick pan.
- Roughly chop tomatoes and add to onions. Toss well and add remaining red chilli powder, remaining coriander powder, salt, vinegar and jaggery. Mix well and cook for 5-6 minutes or till thick and a chutney consistency is reached.
- Remove corn mixture from heat and cool to room temperature.
- Finely chop coriander and mint sprigs together and place in a bowl. Add potatoes, cottage cheese and cooled corn mixture. Mix well and add 2½ tbsps cornflour and mix well.
- Dust your palms with little cornflour and divide the corn mixture into 8 equal portions. Stuff each portion with 1 tbsp grated cheese and shape into a medium size tikki dusting with cornflour.
- Heat oil in a non-stick pan. Place tikkis on it and shallow-fry till evenly golden from both sides. Drain on absorbent paper.
- Garnish tikkis with a coriander sprig and serve hot with tomato chutney.
Nutrition Info
Calories | 1955 |
Carbohydrates | 192.5 |
Protein | 75.4 |
Fat | 98.3 |
Other Fiber | Fiber- 33.5gm |
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