Ingredients:

3/4 cup corn + 1/4 cup corn, boiled 2 medium potatoes, boiled, crushed and mashed 1/2 cup dried breadcrumb 2 green chilies, remove seeds and finely chopped ¼ tsp grated ginger 4-5 garlic buds, finely grated 4 tbsps finely chopped green coriander 1/4 tsp Garam Masala Powder 2 tsp lemon juice Salt oil

Method:

Insert 3/4 cup boiled corn, ginger, garlic and green chillies in a small jar of mixer and grind them and make paste. Take a large bowl and put mashed potatoes. Add breadcrumbs, corn paste, 1/4 cup corn, green coriander, garam masala powder, lemon juice and salt in it. Mix well. Grease your palms with oil and split the potato and corn mixture into 12 equal parts.

Give each part round shape like a ball and make them flat paddle of a inch thick shape by lightly pressing them between your palms. Heat 2 tbsps of oil in a non stick pan with medium flame. Put 6-7 tikki on top of it and let it cook until it becomes golden brown.

Turn them over and let them cook until golden brown in the other side also. The corn tikki is ready to serve. Serve hot with tomato ketchup and green chutney.

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