Tikki is popular snack in Northern parts of India. It is one of the most favorite street snacks and it is found in almost every chaat shop. Tikki is relished by one and all at any time of the day. Eating piping hot spicy tikkies on a rainy day in a road side shop is an awesome experience.
Potato is the basic ingredient for tikkies. Boiled potato is mashed and mixed with different type of vegetables and lentils, the most popular being Aloo Matar (green pea) tikki and Aloo and urad dal tikki. The use of herbs like fresh coriander or fenugreek gives it an appetizing flavor. You can make tikkies by mixing the other ingredient with potato or you can make the masala separately and stuff it in the centre of the potato ball and flatten it to make a tikki.
The authentic way of making tikki is to shallow fry it on a girdle but in some parts of India it deep fried and served with buns and is commonly known as batata vada (potato roll). Tikki tastes best when served with green chutney, saunth (tamarind chutney), and yogurt. Sometimes it is accompanied by chick peas also. Tikki is now gaining popularity is foreign eateries too, such as McDonalds. They are serving McAloo Tikki burger.
The given recipe of Potato Corn Tikki is an innovative variation of the basic tikki. Fresh corns are abundantly available in the rainy season but you can use frozen corns also as is mentioned in the recipe.
Corn is a highly nutritious vegetable. It is a rich source of fiber and it helps to reduce cholesterol. It also prevents colon cancer. Its fiber content is beneficial for lowering blood sugar level. Corn contains vitamin B12, vitamin C, vitamin A and vitamin E. It protects you against various chronic diseases. It forms a staple diet for people in many parts of the world.
The addition of fresh fenugreek enhances the flavor and taste of the tikki and gives it a different touch. If fresh fenugreek is not available then you can substitute it with dried fenugreek leaves (Kasuri methi). Reduce the quantity to 2 table spoons as Kasuri methi has a very strong aroma.
Frozen Corn Kernels-1 cup
Fresh Fenugreek-1/2 cup
Potatoes- 2 pieces
Fresh coriander-2 table spoon (finely chopped)
Green chilies- 1 tea spoon (finely chopped)
Grated ginger-1 tea spoon
Rice flour-2 table spoons
Salt to taste
Oil for shallow frying
1. Boil and coarsely crush the corns. Boil potatoes and mash them well. Wash and finely chop fresh fenugreek. Squeeze out excess water.
2. Put all the ingredients except for oil, in a mixing bowl and gently mix them to form soft dough. Divide the dough into eight portions and shape them in rounds and flatten them to make tikkies.
3. Heat a non stick girdle (tava) and using very little oil, cook the tikkies on both sides till golden brown. Serve hot with green chutney and tamarind chutney.
4. Onion rings and grated radish seasoned with salt and lemon juice can be served with the tikkies.
Photo Credit- Cooking.vandeindia.com