Bored of regular Aloo Tikki? Then you must try this Corn and Paneer Tikki Recipe. One, it is super delicious. Second, it is 100% vegetarian and gluten-free. Third, it has a fuss-free preparation method. Corn and Paneer Tikki adds a great variety to your snacks table. Serve it with green chutney, a chilled yogurt dip, and nothing else is required. This corn tikki has a mouth melting texture with a perfect crunch of corn kernels. The addition of cottage cheese aka paneer gives these fritters a creamy taste. The unmatched flavor of corn fritters comes from the spices and herbs. In few minutes, you have an excellent finger food ready for the party or a lip-smacking treat for the evening tea-time.
Mostly our meals at home are vegetarian, wholesome and meat-free. It is not that we are turning into a 100% vegetarian diet. But this is how we both have grown up eating. A healthy, balanced meal thrice in a day. With an addition of meat once or twice a week. Readers of the blog and my friends often confess that I rarely share meat-based recipes and seriously doubt that I am a vegetarian. If eating meat twice in a week is considered as vegetarian than I am happy to be in that category. I love my greens, lentils, legumes, seasonal produce and whole grains. And hence, that explains plenty of vegetarian recipes on the blog. Coming back to the Corn and Paneer Tikki, we enjoyed every bit of them for snacks. And then saved the leftovers for the breakfast, tucked them inside the wrap along with plenty of greens and sauces. And they were absolutely delicious. No doubt about it.
How To Make Corn and Paneer Tikki:
- 1 Cup sweet corn kernels
- 1 potato boiled and grated
- 1/2 Cup paneer grated
- 1 medium-size onion chopped
- 1 - 2 green chili chopped
- 1 tbsp chopped coriander
- Salt to taste
- 1 tsp mango powder amchur
- 1/2 tsp turmeric powder
- 1 tsp cumin powder jeera powder
- 1/2 tsp chaat masala
- 1 tbsp grated ginger
- 1 tbsp gram flour
- Oil for shallow frying the fritters
- Boil 2 Cups of water in a pan. Once the water comes to a roaring boil add the corn kernels.
- Cook the corn kernels until tender. This will not take more than 5 - 6 minutes over high heat.
- Drain the water and transfer the boiled kernels into a metal colander. Gently pat the corn kernels with a clean kitchen towel to remove excess moisture.
- Now crush the corn kernels with a potato masher or whiz them once in a food processor. Do not make smooth paste of kernels. A coarse mixture of corn kernels is required.
- Combine all the ingredients except cooking oil in a large mixing bowl. Mix together to make a smooth paste.
- Pinch a lemon size portion of the mixture. Shape it into flat round discs of half an inch thickness.
- Similarly, shape all the tikki.
- Heat oil in a deep-fry pan over medium flame. Shallow fry the tikki in small batches till crisp and golden from both the sides. Do not flip the tikki more than once or twice while shallow frying.
- Drain the tikki in a paper lined with an oil absorbent paper.
- Serve Corn and Paneer Tikki with green chutney ( see recipe ).