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Aug 23, 2013

PREPARATION TIME

COOKING TIME

SERVES

2-3

PREPARATION LEVEL

Easy

The corn tikki is an innovative tikki or cutlet recipe with sweet corn and spices as fillings. Delicious and healthy evening snack made with corn, Suji and other spices. Yes there are no potatoes in this recipe. Garnish the corn tikkis with imli chutney, curd, coriander chutney,chaat masala, etc and the lip smacking tikki would be ready to eat.

INGREDIENTS

    1 cup of milk
    ½ cup of sooji (semolina)
    1 medium sized capsicum, chopped
    1 bowl of fresh corn kernels (half of it needs to be grinded with 2 green chillies)
    Few coriander leaves
    5-6 tbsp of bread crumbs
    1 tsp of garam masala
    1 tsp of chat masala
    Oil for deep frying
    Juice of 1 lime
    Salt as per taste
    Onions, chopped fine

DIRECTIONS

  •  Heat a kadai / deep frying pan
  •  Add the sooji (semolina)
  • Roast it for a 2 – 3 mins on a slow flame
  • Gradually add the milk
  • Keep stirring
  • Once it becomes thick add the salt
  • Add the chat masala and garam masala
  • Mix well
  • Add the corn
  • Add the capsicum
  • Add the onions
  • Mix well
  • Switch off the flame and keep mixing
  • Add half the bread crumbs
  • Add the lemon juice
  • Mix well
  • Grease a deep plate with some oil
  • Sprinkle the bread crumbs
  • Add the sooji (semolina) mixture to it
  • Flatten it out with your hands
  • Sprinkle the bread crumbs on top
  • Put the mixture in the fridge for 10-15 mins for it to set
  • Cut the mixture into square shaped pieces
  • Heat the oil for deep frying
  • Dab the sides of ready tikki in bread crumbs
  • Deep fry the tikkis to a deep golden brown
  • TIP: Do not fry the tikkis for too long as they only need to be get the deep colour from outside
  • Ready to serve

About Seema GadhFollow On

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Seema's YouTube channel, IFN Ka Dhaba is a place where you can rediscover some of the most delicious and popular dishes from the Punjabi kitchen. If you are looking for north Indian recipes, you know where to stop by.

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