Corn is an all-time favorite snack amongst everyone.The Corn Tikki recipe enhances the taste and sweetness of corn in its own way.
Preparation:
- Clean out the corn cob by running the knife vertically or thaw the frozen corn.
For the Mixture:
- Make a coarse mixture of green chilies, cumin seeds, chopped coriander, ginger garlic paste the binding ingredient roasted chana dal (Dalia), garam masala powder in a food processor.
- After the coarsely textured mixture is ready, add corn to it.
- Blend it again and place the mixture in a separate bowl.Add salt to the corn mixture and mix well.
- To get a firm texture add maida/all purpose flour, mix well.
- Make dumplings out of the mixture press it gently to give it a round shape.
- Take a nonstick pan place it on medium heat. Then place corn tikkis on it.
- Add a drop or two of oil/ghee on each tikki respectively.Allow it cook for a while.
- As they get golden brown on the bottom, turn them and cook the other side in the same way.
For Deep-Fry:
- Heat oil in a kadai or deep surfaced pan with minimum one inch of oil.
- Check the temperature for cooking the tikkis by adding a small piece into the oil. If it floats up without breaking then it's ready.
- Add the tikkis slowly in the oil cook till golden brown.
Hot crisp tikkis/patties are ready to be served.