Corn and Potato Tikkis, party perfect recipe
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Corn and Potato Tikkis

These cheese-packed Corn and Potato Tikkis are a delight to bite into! The crispy outer surface of the tikkis give way to a soft inside that merges the mellow sweetness of corn, the mushy texture of potatoes and the gooeyness of cheese with tangy lemon juice and peppy garam masala. Indeed, every bite of these tikkis is an experience to savour.

Preparation Time: 20 minutes. Cooking Time: 6 minutes. Makes 8 tikkis.

¾ cup boiled and coarsely crushed sweet corn kernels (makai ka dana)
1½ cups boiled, peeled and mashed potatoes
2 tbsp finely chopped coriander (dhania)
2 tsp lemon juice
2 tsp finely chopped green chillies
½ tsp garam masala
Salt to taste
16 small cheese cubes
Oil for greasing and cooking

For serving
Green chutney
Tomato ketchup

1. Combine the corn, potatoes, coriander, lemon juice, green chillies, garam masala and salt in a deep bowl and mix well.
2. Divide the mixture into 8 equal portions and shape each portion into a small round.
3. Press a little in the centre of each round to make a depression, place 2 cheese cubes in each depression and again shape them into a round ball and then flatten it lightly between your palms to make a 50 mm. (2”) diameter tikki.
4. Heat the oil on a non-stick tava (griddle), place the tikkis on it and cook on a medium flame using oil till they are golden brown in colour from both the sides.
Serve immediately with green chutney and tomato ketchup.