Corn Tikki

When Kalyani from Sizzling Tastebuds posted the Makai Tikki/Corn Tikki a few days back, I was pretty sure I had to make it some day soon. And so did I for a Friday evening potluck with friends. I should say it was so inviting that I could not resist tasting some as I was making them! :) Mine turned out a little on the softer side - so it's better to watch out the amount of water you add when pulsing the veggie mix. Added a little extra Bread crumbs and fixed it. Thank you, Kalyani, for this delicious recipe.

This dish is kinda similar to another dish I had tried once much before my blogging days - it involved dipping bread slices in milk, adding the veggie mix using corn mainly on top and sprinkling with roasted sesame seeds. Gotta find that recipe and make it again - R and his friends had loved it and R still talks about it! So when making these corn tikkis, I took inspiration from the other dish and added some roasted sesame seeds for decor. I also added some boiled Potatoes to make it hold it's shape. Slight twists but almost the same recipe as Kalyani's! :)



Ingredients

Corn Cob – 4

Onion - 1/2 medium
Frozen Carrot\Peas mix - 1 cup
Salt – to taste
Chat Masala - 1 tsp
Red Chilli Powder – 1 tsp (or as per taste preference)
Green Chilli - optional, as per taste preference

White Pepper powder – 1 tsp
Coriander powder – 1 TBSP
Cumin / Jeera powder – ½ TBSP
Turmeric – a dash
Lemon juice – 1 tsp
Mint leaves - a few sprigs (Coriander leaves would also work)

Potato - 5 small, boiled and mashed
Bread crumbs – 1 cup + some more to coat the Tikkis when shallow-frying - reduce this if your mix is dry enough. 1 cup is when I added about 3/4 cup of water when pulsing the veggies and corn.

Canola Oil – to shallow fry
Roasted sesame seeds for garnishing the Tikkis - a few tbsps

Method

Cover the Corn Cobs with sufficient water and pressure cook for 1 whistle. Let it sit aside till the cover opens by itself. Using a sharp knife, chop off the kernels and keep them aside.

Thaw the frozen Carrot\Peas mix to room temperature.

Dry roast the Sesame seeds.

Using a Grinder, pulse the Onion, thawed Carrot\Peas mix, Salt, Chat Masala, Red Chilli Powder, Green Chilli (optional), White Pepper powder, Coriander powder, Cumin / Jeera powder,Turmeric and Lemon juice. This just smells so tangy - my mouth waters even now thinking of it! :)))

Add the Corn kernels and little water to the Grinder. Continue pulsing. Keep the mix rough in texture - don't fine-grind it. Try to add as little water as your Grinder can handle - else the mix will be watery and the Tikkis will not hold their shape.

Take the mixture in a container. Add extra salt if required. Add the mashed Potatoes and Bread Crumbs. Mix it well. Make small rounds of the mixture. Roll them in hand into small balls. Press them ligthly on some bread crumbs taken in a flat plate. Keep it round or elliptical in shape - these are the Tikkis.

Heat oil in a flat gridle.

Place the Tikkis and cook them in Medium heat for a few mins. As you place the Tikki in the warm oil, sprinkle some roasted Sesame seeds on them and lightly push them onto the Tikki so it sticks. Get one side lightly browned before you turn it to cook the other side.

Enjoy the Tikkis anytime with anything - it goes great with some sliced Onions mixed with Tomato ketchup (a dash of Green Chilli Sauce would rock!) ... This is going for my event "Let's Party - Fusion Food" presently ongoing in my space till July 14th.