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Every thing about CORN TIKKI PATTIES | Vahrehvah :

Corn Tikki Patties
Corn tikki patties are a very healthy and nutritious snack. Start of rainy season and corns are into the market. Normally corn is eaten by roasting it on charcoal and brushing lemon juice and salt over it. It’s a snack that can be truly enjoyed on a rainy day. Corn is a tall plant grass that has large ears with many seeds or kernels. These seeds grow in rows on the larger ears and are eaten as a vegetable.
Corn is grown as food for both people and animals. The term maize derives from the Spanish form of the indigenous Taino word maiz for the plant. This was the term used in the United Kingdom and Ireland, where it is now usually called "sweet corn", the most common form of the plant known to people there.
Sweet corn is harvested earlier and eaten as a vegetable rather than a grain. Outside the British Isles, another common term for maize is "corn". This was originally the English term for any cereal crop. In North America, its meaning has been restricted since the 19th century to maize, as it was shortened from "Indian corn."
In the UK, Australia and other English-speaking countries, the word "corn" is often used in culinary contexts, particularly in naming products such as popcorn and corn flakes. The corn kernels are usually roasted, boiled or steamed and served with salt. Corn have high amount of fibre present which helps lowering cholesterol levels and reduces the risk of colon cancer. Corn, when consumed in moderate quantities is beneficial for those suffering from diabetes and many other medical benefits.

Recipe: Corn Tikki Patties

Summary: recipe by Tamprapali ---- Corn is an all time favourite snack amongst everyone.The recipe below enhances the taste & sweetness of corn in its own way.Try it to believe it.


  1. All purpose flour as required -1- tbsp
  2. Coriander leaves/cilantro(chopped) - 1/4 - bunch
  3. Cumin seeds - 1 - tsp
  4. Fresh corn kennel/frozen corn - 2 - cup
  5. fried Chana dal-Dhalia - 1/2 - cup
  6. Garam masala powder - 1 - pinch
  7. Ginger garlic paste - 1 - tsp
  8. Green chillies-to taste - 2 - number
  9. Oil/Ghee - tofry
  10. Salt - to taste


Preparation :-

  • Clean out the corn cob by running the knife vertically or thaw the frozen corn(for atleast 20mins) before preparing corn tikki/patties.

For the Mixture :-

  •  Make a coarse mixture of green chillies,cumin seeds,chopped coriander ,gingergarlic paste & the binding indgrediant chanadal (dalia) in a food processor.
  • After the coarse textured mixture is ready ,add corn to it.
  •  Blend it again and place the mixture in a seperate bowl.Add salt to the corn mixture and mix well. (Note:- The final corn mixture will have little moisture oozed out of corn)
  • 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.

Cooking Details:-

  • Two ways corn tikkis can be prepared -Shallow fry (on a non-stick pan) or Deep fry (in kadhai).

For Shallow fry :-

  • 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 from bottom turn them & 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 its ready .
  • Add the tikkis slowly in the oil & cook till golden brown.
  • Hot & crisp tikkis/patties are ready to be served.

Cooking time (duration): 25

Diet type: Vegetarian

Number of servings (yield): 4

Meal type: snack

My rating: 5 stars:  ★★★★★ 1 review(s)

Recipe by Vahchef.


Corn tikki patties are easy to prepare. Clean out the corn cobs by running the knife vertically. For the patties, make a coarse mixture of green chillies, cumin seeds, chopped coriander, ginger garlic paste and for binding this mixture well use channa dal (dalia) and blend in a food processor. The mixture should have a coarse texture and not become too soft. Add corn to it and blend again.

Add salt and mix well. Add maida to give a firm texture if the moisture is more. Make dumplings and press them gently to give a round shape. Shallow fry on a non-stick pan till they turn golden brown on both sides. Hot corn tikka patties are ready to serve. You can serve with mint/coriander chutney or tomato ketchup or chilli sauce. The same mixture if it is deep fried than you can call them as corn pakodas. A variety of dishes can be prepared by corn like the corn soup, corn fritters, baked corn, Corn pulao and many more. Click here and watch preparation of this dish:


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