Aloo Corn Tikki
¾ cup + ¼ cup sweet Corn kernels boiled and mashed
2 medium potato, boiled, peeled and mashed
½ cup Dry Breadcrumbs
2 Green Chillies, Deseeded and finely chopped
½ Teaspoon grated Ginger
4-5 Garlic Cloves, minced
4 tablespoon coriander leaves, finely chopped
½ teaspoon Garam Masala
2 Teaspoons Lemon Juice
Arishakti Rice Bran Oil oil for shallow frying.
Coarsely grind ¾ cup boiled corn kernels, ginger, garlic and green chillies and make a corn paste.
Take mashed potatoes to a large bowl; add breadcrumbs, corn paste, ¼ cup whole corn kernels, coriander leaves, garam masala, lemon juice and Salt. Mix well.
Grease palms with oil and divide mashed potato corn mixture into 12 equal portions. Roll each portion into ball and flatten it to make round shaped 1/3 inch thick pattie.
Heat non-stick frying pan (tawa) or griddle for shallow frying. Drizzle 2 Tablespoons oil of Arishakti Rice Bran Oil Rice bran oil and spread it. Place 6-7 patties over it and cook over medium – low flame until bottom surface turns golden brown or for approx. 2-3 minutes. Flip and cook another side until golden brown. Transfer prepared tikkis to a plate and shallow fry remaining patties. Corn Tikkies are ready for serving. Serve them hot with tomato ketchup and assortment of chutneys.