Corn Tikki or Corn Patties Recipe, How to make Corn Tikki Recipe | Easy Corn Tikki

Corn Tikki or Corn Patties Recipe – One of my favorite tikkis made from mashed potatoes stuffed with sweet corn, chilies and cheese. Once you bite you would taste the crispy exterior with softness coming from potatoes sweetness coming from sweet corn and a spice hit by green chilies along the cheesy flavor. The combination of corn, chilies with cheese is just out of the world.

This is my take that there is a slight difference between patty and tikki.  Tikkis are generally stuffed whereas patties or cutlet mixture are combined together then fried. But they are often confused or jumbled up saying patty, cutlet or tikkis. In India many kind of tikkis, cutlets / patties like aloo tikki, peas tikki, keema cutlet, beetroot cutlet, prawn patties, chicken patties etc the list goes on and on. You make your own version of patty or tikki today 😉 be a little experimental.

There are so many dishes I make yet wonder why haven’t uploaded? but I would try uploading them soon would post aloo tikki recipe soon. Regularly make tikkis as loved by hubby. Love started from Mccains aloo tikki which he ardently loves. So instead of frying them I make them home usually which takes effort but home made food is home made food and the best. Surely you guys would agree on the same.

This recipe is easy and simple to make. If you have already boiled the potatoes and the corn then your work gets faster. I usually boil potatoes, peas and corn as usually club them in parathas, samosas, sandwiches or cutlet’s. Boiled veggies are always handy and your job becomes easy and fast.

Adding cheese in the tikkis are optional. As they would taste great without cheese but it does gives a great flavor and taste to the tikki.  I have used green chili you could use red chili flakes also. Tikkis taste great when clubbed with green chutney, sweet chutney or sauce. We ate ours with green chutney and sauce.

Let’s make corn tikki or corn patties recipe:

1. Boil or pressure cook potatoes until tender.

2. Meanwhile pressure cook or boil corn until tender.

3. Just grind them into the grinder for 3-4 secs until coarse paste is formed.

4. Add ginger, coriander leaves, chilies, mango powder and salt into the grounded corn mixture. Mix well.

5. Now add grated cheese and mix again. Place this mixture aside.

6. Peel their skin.

7. Grate the boiled potatoes alternatively you could mash them with a masher or your hand while they are still warm. I have mashed them as less work for me. Just ensure whichever way you choose the potatoes has to be soft and even and not lumpy.

8. Add rice flour or corn flour and black salt.

9. Mix them well and shape them into lemon sized balls. If the mixture is too sticky then add little more of flour.

10. Now dust some rice / corn flour on your hand. Flatten the ball gently and place a spoonful of the corn mixture in them.

11. Cover them from evenly from all sides. Repeat the same with the rest of tikkis.

12. Heat oil in a non stick pan.

13. Coat the tikkis with some rice flour and shallow fry them in warm oil on medium heat. Fry few at a time.

14. Once they are light brown flip other side and shallow fry. Drizzle some oil towards the edges if required.

15. When they look crisp and golden brown from both the sides. Transfer them on absorbent nakpins to absorb excess oil. If you have excess of tikkis left then don’t worry. Place the tikkis in the freezer in an air-tight container. Remove and fry when required.

This is how your corn stuffed tikkis would look when you see inside.

Serve your corn tikkis with tea or coffee.

Or serve corn tikkis along some spicy green chutney and chilly tomato sauce.

If you are looking for more tikki or cutlet recipe then do check oats and poha cutlet, tuna fish cutlet, carrot culet, mushroom cutlet, corn tikki, farali pattice, makai patties, ragda patties recipe, beetroot patties and sweet potato patties.

Corn Tikki Recipe and the printable version below:

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Corn Tikki or Corn Patties Recipe

 

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Prep time

20 mins

Cook time

25 mins

Total time

45 mins

 

Corn Tikki or Corn Patties Recipe - One of my favorite tikkis made from mashed potatoes stuffed with sweet corn, chilies and cheese.

Author: [email protected]

Recipe type: Snack, Side

Cuisine: Indian Cuisine

Serves: 3-4

Ingredients (used american measuring cup, 1 cup = 250 ml)

for tikki:

• oil as required for shallow frying the tikkis
• 1 kg potatoes boiled until tender
• 3 tbsp rice flour or corn flour + 2 tbsp more for coating the tikki while frying
• salt as per taste

For stuffing or filling:

• 1 cup sweet corn boiled
• ¼th cup coriander leaves
• ¼th cup grated cheese
• 2-3 green chilies chopped finely
• 1 tbsp finely chopped ginger
• 1 tsp dry mango powder
• black salt or salt as per taste

How to make the recipe?

1. Boil or pressure cook potatoes until tender.
2. Meanwhile pressure cook or boil corn until tender.
3. Just grind them into the grinder for 3-4 secs until coarse paste is formed.
4. Add ginger, coriander leaves, chilies, mango powder and salt. Mix well.
5. Now add grated cheese and mix again. Place this mixture aside.
6. Peel their skin grate and keep aside. Alternatively you could mash them with a masher or your hand while they are still warm.
7. Add rice flour or corn flour and black salt. Mix them well and shape them into lemon sized balls. If the mixture is too sticky then add little more of flour.
8. Now dust some rice / corn flour on your hand. Flatten the ball gently and place a spoonful of the corn mixture in them.
9. Cover them from evenly from all sides. Repeat the same with the rest of tikkis.
10. Heat oil in a non stick pan.
11. Coat the tikkis with some rice flour and shallow fry them in warm oil on medium heat.
12. Once they are light brown flip other side and shallow fry. Drizzle some oil towards the edges if required.
13. When they look crisp and golden brown from both the sides. Transfer them on absorbent nakpins to absorb excess oil. If you have excess of tikkis left then don't worry. Place the tikkis in the freezer in an air-tight container. Remove and fry when required.
14. Serve your corn tikkis hot with green chutney or sauce.

Notes

1. Alter spice and seasoning as per your taste.
2. You could add green chilies or red chili flakes.
3. Ensure the tikkis are covered and coated properly as they might crack while frying.
4. Also you could freeze your tikkis and fry when required. They should last for 10-12 days if kept in the freezer.

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