Meal Prep · North Indian
Corn Tikki
Crispy and flavorful North Indian corn patties, perfect as an appetizer or a light snack.
Ingredients
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Step-by-step- Lightly crush the corn kernels in a food processor or with a masher, leaving some texture.
- In a large bowl, combine the crushed corn, mashed potatoes, chopped onion, green chilies, grated ginger, fresh coriander, cumin powder, red chili powder, garam masala, and salt.
- Add the breadcrumbs or rice flour to the mixture and mix well until everything comes together and forms a dough-like consistency.
- Divide the mixture into equal portions and shape them into small, flat patties (tikkis).
- Heat oil in a non-stick pan over medium heat for shallow frying.
- Carefully place the tikkis in the hot oil, ensuring not to overcrowd the pan.
- Fry the tikkis for 3-4 minutes on each side, or until they are golden brown and crispy.
- Remove the tikkis from the pan and place them on a paper towel-lined plate to drain excess oil.
- Serve hot with mint chutney, tamarind chutney, or ketchup.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 7 g |
| Carbohydrates | 45 g |
| Fat | 9 g |
| Fiber | 5 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooked Corn Tikkis in an airtight container once cooled. Reheat before serving.
Freezer Up to 2 months
Freeze uncooked patties individually on a baking sheet until solid, then transfer to a freezer-safe bag or container with parchment paper between layers. Cook from frozen or thaw slightly before frying.
Reheat Stovetop/Oven/Air Fryer
For best crispiness, reheat in a pan with a little oil, in an oven at 350°F (175°C) for 10-15 minutes, or in an air fryer until hot and crispy.
Chef’s Corner
- For extra crispiness, lightly coat the shaped tikkis in a thin layer of breadcrumbs before frying.
- To make it gluten-free, use rice flour or cornstarch instead of breadcrumbs for binding and coating.
- Adjust the spice level by increasing or decreasing green chilies and red chili powder. A pinch of chaat masala can also be added for an extra tangy kick.
