Mixed Tikki

Crunchy Corn and potato Cutlets

Ingredients

5 medium potatoes

1 medium red onion, finely chopped

2 green chilies

200 GMS frozen corn, drained

200 GMS boiled corn

1 1/2 cups fine dry bread crumbs

1/2 tsp. garam masala

1/2 tsp. coriander powder

1 bunch cilantro chopped

1/2tsp. ground cumin

Salt & chili powder according to taste

Oil for frying

Serve with

Serve hot with mint chutney.

Method

1.Peel 3 potatoes and grate. Squeeze out excess water and keep aside.
2.Put corn, green chilies and the remaining potatoes in mixer and make a coarse paste.
3.Pour the mixture in a bowl and add grated potatoes, frozen corn , fine bread crumbs, onion, cilantro and all spices.
4.Cover and leave it for 10 minutes. Now mix with hand and check for salt. Make a thin and long cutlet in your hand to ensure the mixture is okay and will not separate in oil.
5.Add 2 tablespoons of all purpose flour if the mixture feels sticky to help form a shape.
6.Heat oil in a deep pan. Make cutlets and deep fry until golden brown.
7.Drain on paper towels.