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Corn Tikki Patties
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Main Ingredient: Corn
Time to Prepare: 15minutes


All purpose flour as required 1tbsp
Coriander leaves/cilantro(chopped) 1/4bunch
Cumin seeds 1tsp
Fresh corn kennel/frozen corn 2cups
fried Chana dal-Dhalia 1/2cup
Garam masala powder 1pinch
Ginger garlic paste 1tsp
Green chillies -to taste 2
Oil/Ghee to fry
Salt to taste


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

2. For the Mixture :- a) Make a coarse mixture of green chillies,cumin seeds,chopped coriander ,gingergarlic paste & the binding indgrediant chanadal (dalia) in a food processor.
b)After the coarse textured mixture is ready ,add corn to it.
c) 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)
d) To get a firm texture add maida/all purpose flour & mix well.
e) Make dumplings out of the mixture & press it gently to give it a round shape.

3. Cooking Details:- Two ways corn tikkis can be prepared -shallow fry (on a non-stick pan) or Deep fry (in kadhai). For shallow fry :- a)Take a nonstick pan & place it on medium heat .Then place corn tikkis on it.
b) Add a drop or two of oil/ghee on each tikki respectively.Allow it cook for a while.
c) As they get golden brown from bottom turn them & cook the other side in the same way . .

For Deep-Fry :- a) Heat oil in a kadai or deep surfaced pan with minimum one inch of oil.
b) Check the temperature for cooking the tikkis by adding a small piece into the oil. If it floats up without breaking then its ready .
c) Add the tikkis slowly in the oil & cook till golden brown.

4.Hot & crisp tikkis/patties are ready to be served.

Recipe Tips
1. The mixture should be coarse . 2. Corn will ooze out water so the amount of maida/all purpose flour can be adjusted as per requirement.

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