Potato Cheese Corn Tikka Recipe

potato cheese corn tikka

Potato Cheese corn tikka/cutlet is yummy shallow fried patties made up of corn, cheese and potatoes. An excellent recipe for a quick snack, these patties are liked by adults and kids alike. You can also replace cheese with paneer to make potato paneer corn tikka. You can serve potato cheese corn tikkas as starters or use them as burger patties.

Also, for more snack recipes you can check here:

  1. Bread upma
  2. Bread pizza
  3. Veg pakoras

Stepwise recipe to make Potato Cheese Corn Tikki:

  1. Boil potatoes and corn cob with 1 cup water in a pressure cooker for 3 – 4 whistles. Turn off the heat and allow the pressure cooker to cool down. Here, I have used 1 medium-sized fresh corn cob. But you can also use frozen corn. 
  2. If you have used corn cob, peel corn from the cob in a bowl and keep it aside.
  3. Peel the skin of potatoes and grate them in a bowl.
  4. Now add the remaining ingredients – sweet corn, chopped green chili, ½ tablespoon cornflour, ½ teaspoon chili powder, ½ teaspoon coriander powder, ½ teaspoon chat masala, ½ teaspoon ginger paste, 1/2 cup bread crumbs and salt. Grate 1 cube cheese over the mixture.
  5. Mix everything well with light hands to form a dough. While mixing, if you find that the mixture is sticky or has excess moisture, dip 1 or 2 slices of bread in water. Press bread slices between your palms to remove excess water. Add bread slices to the mixture and mix again. Bread slices will absorb excess moisture from the mixture. Alternatively, you can also add gram flour (besan) to absorb excess moisture. But, the taste of tikkis will change slightly.
  6. Take a small amount of potato corn cheese mixture and shape them into tikkis with your palms. Here, I have used cutlet mould to give shape to tikkis
  7. Coat the tikkis with semolina(Rava). This will add crispiness to tikkis. However, you can use bread crumbs instead of rava.
  8. Heat a pan over medium heat and add half tablespoon of oil.
  9. Place potato corn cheese tikkis on the pan.
  10. When one side of the tikki turns crisp and brownish, flip the tikkis. Be careful while flipping as the tikkis are quite soft and delicate. Cook till both sides become crisp.
  11. Once done, transfer the tikkis in a plate lined with tissue paper so that extra oil gets absorbed. Serve hot with mint chutney
Potato Cheese Corn Tikka – A stepwise photoguide to make Potato Cheese Corn Tikka
Prep Time
15 mins
Cook Time
15 mins
 

Here is a complete stepwise photo guide on how to make Potato Cheese Corn Tikka

Course: Appetizer, Snacks
Cuisine: Indian
Keyword: snacks
Servings: 6 tikkis
Ingredients
  • 3/4 cup sweet corn (frozen or fresh corn on the cob)
  • 2 medium-sized potatoes
  • 1 – 2 green chilies (hari mirch)
  • 1/2 tablespoon cornflour
  • 1/2 teaspoon red chili powder (lal mirch powder)
  • 1/2 teaspoon coriander powder (dhaniya powder)
  • 1/2 teaspoon chaat masala
  • 1/2 teaspoon ginger garlic paste
  • 1 cube cheese
  • 1/2 cup semolina (rava)
  • 1/2 tablespoon oil (for shallow frying)
  • 1/2 cup bread crumbs
  • water (for boiling corn and potatoes)
  • salt (as per taste)
Instructions
  1. Boil potatoes and corn cob with 1 cup water in a pressure cooker for 3 – 4 whistles. Turn off the heat and allow the pressure cooker to cool down.

  2. Peel the skin of potatoes and grate them in a bowl.

    potato-cheese-corn-tikki-step-2
  3. Now add the remaining ingredients – sweet corn, chopped green chili, ½ tablespoon cornflour, ½ teaspoon chili powder, ½ teaspoon coriander powder, ½ teaspoon chat masala, ½ teaspoon ginger paste, 1/2 cup bread crumbs and salt. Grate 1 cube cheese over the mixture.

    potato-cheese-corn-tikki-step-3
  4. Mix everything well with light hands to form a dough.

    potato-cheese-corn-tikki-step-4
  5. Take a small amount of potato corn cheese mixture and shape them into tikkis with your palms. I have used cutlet mould to give a different shape to tikkis.

  6. Coat the tikkis with semolina(Rawa).

    potato-cheese-corn-tikki-step-6
  7. Heat a pan over medium heat and add half tablespoon of oil. Place potato corn cheese tikkis on the pan.Place potato corn cheese tikkis on the pan.

  8. When one side of the tikki turns crisp and brownish, flip the tikkis. Be careful while flipping as the tikkis are quite soft and delicate. Cook till both sides becomes crisp.

  9. Once done, transfer the tikkis in a plate lined with tissue paper so that extra oil gets absorbed. Serve hot with mint chutney

    Potato cheese corn tikki

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