|Published||Apr 20, 2008||Cooking Time||5 Minutes|
|Recipe Type||Appetizers||Preparation Time||15 Minutes|
|Ingredient||Corn||Standing Time||5 Minutes|
recipe by Tamprapali ---- Corn is an all time favourite snack amongst everyone.The recipe below enhances the taste and sweetness of corn in its own way.Try it to believe it.
Recipe of Corn Tikki Patties
|All Purpose Flour As Required||1||Tablespoons|
|Garam Masala Powder||1||Pinch|
|Ginger Garlic Paste||1||Teaspoons|
|Green Chillies -to Taste||2||Numbers|
|Fried Chana Dal-Dhalia||1/2||Cup|
|Fresh Corn Kennel/frozen Corn||2||Cup|
Preparation :- 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.