Name: Corn Tikki with Khatti Meethi Tamatar ki Chutney recipe by Chef Ajay Chopra at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: American corn kernels 1 and ½ cups; Tomatoes, blanched and peeled 4-5 medium sized; Oil + for shallow-frying 2 and ½ tbsp; Cumin seeds 2 tsp; Finely chopped green chillies 1 tsp; Salt to taste; Turmeric Powder ¼ Tsp; Red chilli powder 2 tsp; Coriander powder 2 tsp; Coriander seeds 1 tbsp; Chillies, broken 2 dried; Onions, roughly chopped 2 medium sized; Dried mango powder (amchur) 1 tsp; Vinegar 4 tsp; Chopped jaggery 2 tbsp; A few sprigs fresh coriander leaves + for garnishing; A few sprigs fresh mint leaves; Potatoes, boiled, peeled and crushed 2 medium sized; Cottage cheese (paneer), grated 150 gms; Cornflour + for dusting 2 and ½ tbsp; Grated processed cheese 8 tbsp

Ingredients Serving: 6

American corn kernels 1 and ½ cups
Tomatoes, blanched and peeled 4-5 medium sized
Oil + for shallow-frying 2 and ½ tbsp
Cumin seeds 2 tsp
Finely chopped green chillies 1 tsp
Salt to taste
Turmeric Powder ¼ Tsp
Red chilli powder 2 tsp
Coriander powder 2 tsp
Coriander seeds 1 tbsp
Chillies, broken 2 dried
Onions, roughly chopped 2 medium sized
Dried mango powder (amchur) 1 tsp
Vinegar 4 tsp
Chopped jaggery 2 tbsp
A few sprigs fresh coriander leaves + for garnishing
A few sprigs fresh mint leaves
Potatoes, boiled, peeled and crushed 2 medium sized
Cottage cheese (paneer), grated 150 gms
Cornflour + for dusting 2 and ½ tbsp
Grated processed cheese 8 tbsp

Instructions

Heat 1 tbsp oil in a non-stick pan. Add 1 tsp cumin seeds and sauté for a minute.
Add green chillies and mix. Add corn kernels, salt, turmeric powder, 1 tsp red chilli powder and 1 tsp coriander powder. Mix well and cook till corn is soft.
Mash the corn with a masher.
Heat 1½ tbsps oil in another non-stick pan. Add coriander seeds, remaining cumin seeds, red chillies, onions and sauté till onion is golden.
Cook mashed corn with dried mango powder till dry in another non-stick pan.
Roughly chop tomatoes and add to onions. Toss well and add remaining red chilli powder, remaining coriander powder, salt, vinegar and jaggery. Mix well and cook for 5-6 minutes or till thick and a chutney consistency is reached.
Remove corn mixture from heat and cool to room temperature.
Finely chop coriander and mint sprigs together and place in a bowl. Add potatoes, cottage cheese and cooled corn mixture. Mix well and add 2½ tbsps cornflour and mix well.
Dust your palms with little cornflour and divide the corn mixture into 8 equal portions. Stuff each portion with 1 tbsp grated cheese and shape into a medium size tikki dusting with cornflour.
Heat oil in a non-stick pan. Place tikkis on it and shallow-fry till evenly golden from both sides. Drain on absorbent paper.
Garnish tikkis with a coriander sprig and serve hot with tomato chutney.

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