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#SnackAway: Corn Tikki with Khatti Meeti Chutney

 corn Tikki with Tamarind Chutney

With Spring seemingly around the corner, it’s time to start thinking about days out or just relaxing in the back garden and what better way to enjoy the long-overdue warmth in the air than with little snack.

Corn Tikki with Khatti Meeti Chutney is a lovely snack that is ideal for a party or even as a starter before a main course.

This recipe is inspired by Indian TV Chef Ajay Chopra.

Ingredients:

– 1 Can of corn kernels

– 1 Medium sized potato – boiled and mashed

– 150 grams of Paneer grated

– 1 green chilly, finely chopped

– Cumin seeds for the tadka

– 2 teaspoons of Coriander powder

– 2 teaspoons of Red chilli powder

– 1 teaspoon of Turmeric powder

– 1 teaspoon of Amchur powder

– Corn flour for dusting & coating

– 4 table spoons of grated cheese

– Several sprigs of fresh coriander, finely chopped

– Salt to taste

 

For the chutney:

– 1 large onion finely chopped

– 2 medium-size tomatoes

– 1 teaspoon of Coriander seeds

– 2 teaspoons of Red chilli powder

– 2 table spoons of jaggery

– 2 Red chillies

– 1 teaspoon of Coriander powder

Preparation:

Heat some oil in a pan.  Once hot, add the cumin seeds, green chillies and corn kernels. 

Add all the powders and salt except amchur powder.  Add a little water and allow it to boil for 5 mins on a medium flame.  Once it comes to a boil, mash the corn into a consistent paste.  Add the amchur powder and mix.  Allow to cool in the fridge.

For the chutney, heat some more oil in a pan.  Once the oil is hot, add coriander seeds, cumin seeds and red chillies.  Then add the onions, tomatoes and fry them well. Add red chilli powder, coriander powder, salt and jaggery.  The original recipe asks you to add few drops of vinegar here.  But I avoided it. 

Allow this mixture to cook nicely on a medium to low flame until reaches a chutney consistency.  If required, add few drops of water.  Switch off and set aside.

In a mixing bowl, add the coriander leaves, mint (optional), grated paneer and mashed potatoes and the corn mixture.  Mix well.

Add 2 tablespoons of cornflour and mix well.  Dust both your hands with cornflour and pinch a big lemon sized ball of the mixture.  Make a hollow well in the centre and stuff some grated cheese.  Seal it and shape it like a medium sized tikki.  Coat it well with cornflour and keep aside.  Repeat the same for the remaining mixture and get all the tikkis ready for frying.

Heat oil in a pan for shallow frying the tikkis.  Fry each side of the tiki until it turns golden brown and carefully flip them over.  Once both sides are done, arrange them on a plate.

Now add a spoon of chutney on top of each tikki and garnish them with a sprig of coriander leaf.

{module Sharmilee Sriram – Author }

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