Snack time is the favorite and most awaited time of your family especially kids. Corn Cutlet or tikkis or patties whatever you call them are roasted crispy snack and loved to be gulped especially during a monsoon evening. The recipe is simple and easy with a short cooking time too.
Ingredients:
2 cups Sweet Corn kernels
1 medium sized potato
Ginger grates
Fennel powder
Chili powder
Corriander Powder
Cumin Powder
Rusk or bread pieces
Salt
Ghee
Procedure:
Pressure cook both corn kernels and potato.
Once the cooked cools, smash them either by your hands or you can even smash them using a food processor.
Add salt, ginger grates, fennel powder, chili powder, cumin powder and coriander powder and mix them well.
Make flat circular shapes of the mixture prepared. Use rusk powder or bread pieces for binding. You can even use corn powder for well binding.
Heat a pan and grease it well with ghee/butter.
Place the flat cutlet/tikki over the pan and roast both the sides till crisp. Add enough ghee over both the surfaces.
Once the cutlet/tikki turns golden brown transfer them to a clean tissue paper to remove excess oil.
You can serve corn potato cutlet with mint chutney or tomato sauce.
Have you tried this easy snack?
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