Corn Tikki by @chieffoodieofficer

≈ 35 min

4 servings

🌽

240 ml

Corn

🧅

60 ml

Onions

🌿

60 ml

Coriander

🥔

120 ml

Boiled potato

🫘

2 tbsp

Besan

🧂

4 g

Salt

🌶️

9.9 ml

Red chilly powder

🌿

7.5 ml

Mixed herbs

⚫

5 ml

Pepper powder

🫙

1 tsp

Jeera powder

🫙

1 tsp

Coriander powder

🥛

240 ml

Curd

🫗

15 ml

Oil

🫙

Hing

🧄

5 ml

Garlic

🌶️

1

Green chilly

🍛

9

Curry leaves

  1. Chop
    • onion
    • fresh coriander
    • green chili

    Finely chop the onion, fresh coriander, green chili, and curry leaves.

  2. Mash
    • boiled potato

    Mash the 1/2 cup boiled potato until mostly smooth, leaving no large lumps.

  3. Add
    • sweet corn kernels
    • onion
    • fresh coriander

    Add 1 cup sweet corn kernels, chopped onion, and fresh coriander to the mashed potato.

  4. Mix
    • chickpea flour
    • salt

    Mix in 2 tablespoons chickpea flour and salt until the mixture holds together when pressed.

  5. Stir
    • red chilly powder
    • mixed herbs
    • Corn

    Stir 1 teaspoon red chilly powder and 1 1/2 teaspoons mixed herbs into the corn mixture.

  6. Add
    • black pepper powder
    • ground coriander

    Add 1 teaspoon each black pepper powder, ground cumin, and ground coriander, then combine evenly.

  7. Divide
    • sweet corn kernels
    • boiled potato
    • chickpea flour

    Divide the mixture into 8 equal portions and flatten each portion into a thick round tikki.

  8. Heat
    • vegetable oil

    Heat 1 tablespoon vegetable oil in a frying pan over medium heat.

  9. Place
    • sweet corn kernels
    • boiled potato
    • chickpea flour

    Place the tikkis in the hot pan and pan-fry for 3 to 4 minutes until the bottoms are golden.

  10. Flip
    • sweet corn kernels
    • boiled potato
    • chickpea flour

    Flip the tikkis and pan-fry for 3 to 4 minutes more until crisp and golden on both sides.

  11. Whisk
    • plain yogurt
    • red chilly powder

    Whisk 1 cup plain yogurt with 1 teaspoon red chilly powder until smooth.

  12. Heat
    • vegetable oil
    • asafoetida
    • minced garlic

    Heat the remaining oil with asafoetida, minced garlic, green chili, and curry leaves until fragrant.

  13. Pour
    • plain yogurt
    • vegetable oil
    • asafoetida

    Pour the hot tempering over the yogurt and stir gently before serving with the crispy corn tikkis.

Corn Tikki by @chieffoodieofficer

≈ 35 min

4 servings

🌽

240 ml

Corn

🧅

60 ml

Onions

🌿

60 ml

Coriander

🥔

120 ml

Boiled potato

🫘

2 tbsp

Besan

🧂

4 g

Salt

🌶️

9.9 ml

Red chilly powder

🌿

7.5 ml

Mixed herbs

⚫

5 ml

Pepper powder

🫙

1 tsp

Jeera powder

🫙

1 tsp

Coriander powder

🥛

240 ml

Curd

🫗

15 ml

Oil

🫙

Hing

🧄

5 ml

Garlic

🌶️

1

Green chilly

🍛

9

Curry leaves

Preparation Steps

  1. Step 1/13

    Finely chop the onion, fresh coriander, green chili, and curry leaves.

    🧅onion
    🌿fresh coriander
    🌶️green chili
    🍛curry leaves
    🔪knife
    🪵cutting board

  2. Step 2/13

    Mash the 1/2 cup boiled potato until mostly smooth, leaving no large lumps.

    🥔boiled potato
    🥣mixing bowl
    🥄spatula

  3. Step 3/13

    Add 1 cup sweet corn kernels, chopped onion, and fresh coriander to the mashed potato.

    🌽sweet corn kernels
    🧅onion
    🌿fresh coriander
    🥔boiled potato
    🥣mixing bowl
    🥄measuring cups

  4. Step 4/13

    Mix in 2 tablespoons chickpea flour and salt until the mixture holds together when pressed.

    🫘chickpea flour
    🧂salt
    🥣mixing bowl
    🥄measuring spoons
    🥄spatula

  5. Step 5/13

    Stir 1 teaspoon red chilly powder and 1 1/2 teaspoons mixed herbs into the corn mixture.

    🌶️red chilly powder
    🌿mixed herbs
    🥣mixing bowl
    🥄measuring spoons
    🥄spatula

  6. Step 6/13

    Add 1 teaspoon each black pepper powder, ground cumin, and ground coriander, then combine evenly.

    ⚫black pepper powder
    🫙ground cumin
    🫙ground coriander
    🥣mixing bowl
    🥄measuring spoons
    🥄spatula

  7. Step 7/13

    Divide the mixture into 8 equal portions and flatten each portion into a thick round tikki.

    🌽sweet corn kernels
    🥔boiled potato
    🫘chickpea flour
    🍽️plate

  8. Step 8/13

    Heat 1 tablespoon vegetable oil in a frying pan over medium heat.

    🫗vegetable oil
    🍳frying pan
    🥄measuring spoons

  9. Step 9/13

    Place the tikkis in the hot pan and pan-fry for 3 to 4 minutes until the bottoms are golden.

    🌽sweet corn kernels
    🥔boiled potato
    🫘chickpea flour
    🍳frying pan
    🥄spatula

  10. Step 10/13

    Flip the tikkis and pan-fry for 3 to 4 minutes more until crisp and golden on both sides.

    🌽sweet corn kernels
    🥔boiled potato
    🫘chickpea flour
    🍳frying pan
    🥄spatula
    🍽️plate

  11. Step 11/13

    Whisk 1 cup plain yogurt with 1 teaspoon red chilly powder until smooth.

    🥣plain yogurt
    🌶️red chilly powder
    🥣mixing bowl
    🥄spatula
    🥄measuring cups
    🥄measuring spoons

  12. Step 12/13

    Heat the remaining oil with asafoetida, minced garlic, green chili, and curry leaves until fragrant.

    🫗vegetable oil
    🫙asafoetida
    🧄minced garlic
    🌶️green chili
    🍛curry leaves
    🍳frying pan
    🥄spatula

  13. Step 13/13

    Pour the hot tempering over the yogurt and stir gently before serving with the crispy corn tikkis.

    🥣plain yogurt
    🫗vegetable oil
    🫙asafoetida
    🧄minced garlic
    🌶️green chili
    🍛curry leaves
    🥣mixing bowl
    🥄spatula
    🍽️plate

Composition

Ingredients

Types

Vegetables, Seasonings, Herbs, Aromatics

Ingredients

Corn, Onions, Coriander, Boiled potato, Besan, Salt, Red chilly powder, Mixed herbs, Pepper powder, Jeera powder, Coriander powder, Curd, Oil, Hing, Garlic, Green chilly, Curry leaves

Notes

Salt (as per taste), Red chilly powder (for the tikki mix, for the tadka), Curd (for the tadka), Oil (for the tadka), Garlic (minced), Curry leaves (8/9 leaves)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Gluten-Free

Calories

245 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 36g, Dietary fiber: 6g, Fat: 8g, Saturated fat: 2.5g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 115mg, Potassium: 430mg, Iron: 2.2mg, Sodium: 390mg

Vitamins

Vitamin C: 16mg, Vitamin A: 45mcg, Folate: 65mcg, Vitamin B6: 0.25mg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

mixing bowl, frying pan, spatula, knife, cutting board, measuring cups, measuring spoons, plate

Appliances

Stove

Type

Type

Type Of Dish

Snack, Appetizer, Side Dish

Occasions

Tea Time, Party, Casual Gathering, Evening Snack

Origin

Source

Platform

instagram

Original Creator

@chieffoodieofficer

Origin

Cuisine

Indian

Geographic

India, South Asia

Various

Aspect

Texture

Crispy, Crunchy, Soft, Creamy

Flavors

Sweet, Spicy, Savory, Tangy, Herby, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave yogurt sauce out longer than 2 hours), fridge : 3 days (Store cooked tikkis and yogurt tadka separately,Use airtight containers,Reheat tikkis in a dry pan before serving), freezer : 30 days (Freeze cooked tikkis without yogurt sauce,Separate layers with parchment paper,Reheat from frozen in a pan or oven)