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Baked Potato and Corn Wedges

Jan 19, 2013







Looking for a quick snack to accompany your tea? Arina teaches you to make this delicious herbed potato dish.


    2 medium sized potatoes cut into wedges, boiled in salt and water
    4 cloves of garlic
    1 tsp chilli flakes
    1 tsp oregano
    2 tbsp olive oil
    Tabasco and wooster sauce
    2 tbsp whole wheat flour for coating
    Pepper and salt to taste


In a bowl, add crushed corn
Add grated paneer
Add grated boiled potato
TIP: Using potato helps binding the tikki as well as giving it body
Add 2-3 tbsp of malai/fresh cream
Add ginger-garlic-green chilli paste
Add 1 tbsp kastoori methi (lightly crushed by hand)
Add salt to taste
Mix well
Once the ingredients are mixed well, add corn kernels
Mix well
TIP: Add cornflour if the mixture is loose
TIP: To check the consistency, make a tikki, if it doesn’t break, it’s ready
TIP: Grease your palms with oil when making the tikki
Shape the mixture softly in your palms
Coat the tikki with corn flour
In a pan, heat 3-4 tbsp oil
Once the oil is hot, gently place the tikkis
Fry the tikkis on a low flame
TIP: These tikkis can be deep fried/baked/grilled
Fry for 2 mins, till they turn golden brown
The wedges are ready to serve

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