Corn Tikki or Corn Patties Recipe
Recipe type: Snack, Side
RecipeCuisine: Indian Cuisine
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
Corn Tikki or Corn Patties Recipe - One of my favorite tikkis made from mashed potatoes stuffed with sweet corn, chilies and cheese.
recipeIngredient (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.
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.
Recipe by Flavors of Mumbai at