Meena's Taste Mantra

Sweet Corn Tikki - An easy to make Party Appetizer!

Appa loves to have something hot along with his evening cuppa of tea on some rare occasions! Since Amma was in no mood for any deep fried snack, she decided to make this easy to make, super delicious Sweet Corn Tikki. We had 1 medium size fresh Sweet Corn left after making Sweet Corn Parathas and the best way to whip up a mouthwatering snack with it is these lovely Sweet Corn Tikkis!

Amma adds just a drop of Olive oil for each Tikki and hence it is super healthy too! Also, we relish this in controlled portions!

INGREDIENTS

1 cup Fresh Sweet Corn, boiled

1 tblsp Fresh Sweet Corn, boiled

1 tsp Adrak | Ginger, finely chopped

1 tsp Green Chilli, finely chopped

1 tblsp Corn Flour

3 Potatoes, medium, boiled and peeled

1 tsp Aamchur | Dry Mango Powder

1/2 tsp Garam Masala

3 tblsp Fresh Dhania | Coriander Leaves, finely chopped

1 tsp Lemon Juice

2 tsp White Til | Sesame Seeds, dry roasted

To taste Salt

Oil, for sauteing

METHOD

Coarsely crush 1 cup boiled sweet corn, adrak and green chilli. Keep aside.
In a bowl, gently mash boiled potatoes. Do not make a smooth paste. Let there be few crumbled pieces of potatoes, else the tikkis will turn out pasty.
Add aamchur, garam masala, salt and roasted white til.
Add crushed boiled sweet corn and 1 tblsp boiled sweet corn.
Combine to make a soft dough adding corn flour. Ensure you do not mash up the potatoes to a paste!
Make equal lemon size portions of the dough and give them any desired shape.
In a flat non stick tava, brush some oil.
When tava gets hot, reduce flame and place the tikkis, with space between two tikkis.
Drizzle a drop of oil on top of each tikki. After 2 minutes, gently flip each tikki to the other side.
Cook tikkis till they become slightly crisp on both sides and turn slight golden brown colour in patches.
Remove the tikkis gently onto a tissue paper.
Serve hot with Tomato Sauce.

We have used:

1. Borges Light Olive Oil

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.