Chef Ajay Chopra Recipes
Corn Tikki With Khatti Meethi Tamatar Ki Chutney By Chef Ajay Chopra From Living Foodz
![Corn Tikki With Khatti Meethi Tamatar Ki Chutney](https://hungryforever.net/wp-content/uploads/2016/06/123129-corn-methi-and-aloo-ki-tikki1-600x450.jpg)
Servings |
MetricUS Imperial
|
Ingredients
- American corn kernels 1½ cups
- tomatoes blanched and peeled 4-5 medium
- oil + for shallow-frying 2½ tbsps
- cumin seeds 2 tsps
- finely chopped green chillies 1 tsp
- turmeric powder ¼ tsp
- red chilli powder 2 tsps
- coriander powder 2 tsps
- coriander seeds 1 tbsp
- chillies broken 2 dried
- onions roughly chopped 2 medium
- dried mango powder 1 tsp amchur
- vinegar 4 tsps
- chopped jaggery 2 tbsps
- leaves A few sprigs fresh coriander+ for garnishing
- A few sprigs fresh mint leaves
- potatoes boiled, peeled and crushed 2 medium
- cottage cheese grated 150 gms, paneer
- cornflour + for dusting 2½ tbsps
- grated processed cheese 8 tbsps
Ingredients
|
![]() |
Instructions
- Heat 1 tbsp oil in a non-stick pan. Add 1 tsp cumin seeds and sauté for a minute.
- Add green chillies and mix. Add corn kernels, salt, turmeric powder, 1 tsp red chilli powder and 1 tsp coriander powder. Mix well and cook till corn is soft.
- Mash the corn with a masher.
- Heat 1½ tbsps oil in another non-stick pan. Add coriander seeds, remaining cumin seeds, red chillies, onions and sauté till onion is golden.
- Cook mashed corn with dried mango powder till dry in another non-stick pan.
- Roughly chop tomatoes and add to onions. Toss well and add remaining red chilli powder, remaining coriander powder, salt, vinegar and jaggery. Mix well and cook for 5-6 minutes or till thick and a chutney consistency is reached.
- Remove corn mixture from heat and cool to room temperature.
- Finely chop coriander and mint sprigs together and place in a bowl. Add potatoes, cottage cheese and cooled corn mixture. Mix well and add 2½ tbsps cornflour and mix well.
- Dust your palms with little cornflour and divide the corn mixture into 8 equal portions. Stuff each portion with 1 tbsp grated cheese and shape into a medium size tikki dusting with cornflour.
- Heat oil in a non-stick pan. Place tikkis on it and shallow-fry till evenly golden from both sides. Drain on absorbent paper.
- Garnish tikkis with a coriander sprig and serve hot with tomato chutney.