Corn Paneer Tikki is crispy and crunchy outside while soft inside. These tikkis are spicy and naturally sweet from corn. There is no potato used in this recipe, and that makes it different. Corn and paneer make these tikkis soft and tender. But crushed cornflakes cereal makes it crispy. The tikkis are very easy to make, and they are shallow fried.
Corn Paneer Tikki:
In India, tikkis are very popular, and there are plenty of varieties. They are mostly eaten as late-afternoon snacks. When it is monsoon season in India, almost everyone craves it. They are mostly deep-fried. But if we can have the same taste in a healthy way, then why not?
Corn Paneer Tikkis are inspired by my paneer zucchini fritters. Generally, I make corn tikkis with potatoes. But this time, I decided to go with Paneer. Then I realized that if I do not use potatoes, then I need something else for binding. And what can be better than chickpea flour?
But using only chickpea flour for binding may make these tikkis harder and doughy. So that is how I got the idea of cornflakes cereal. Using cornflakes cereal provides two advantages. It helps in binding as well as makes Tikki crispier.
In this recipe, I cooked crushed corn kernels with chickpea flour and other veggies. It helped to absorb extra moisture from corn kernels and also helped to enhance flavor. After that, it was very easy, just mixed with the remaining ingredients and shaped tikkis.
Corn Paneer Tikki can be served at any time of the day. It can be served as a starter or appetizer. This is good for breakfast, too, it is shallow fried, and veggies are used. It will satisfy our taste buds and keep us full for a long time.
Serve the tikkis with your choice of chutney or with ketchup. Bring variations to our traditional tikkis with these healthy and delicious Corn Paneer Tikki.
These tikkis can be thrown into a salad or used in your favorite sandwiches. Try at home and leave your experience, suggestions, or questions in the comment section below.
You may also like:
Healthy Zucchini Paneer Fritters
Recipe Card
Corn Paneer Tikki
Ingredients
- 2 Cups corn kernels
- 1 teaspoon oil + as needed for shallow frying
- ½ Green pepper finely chopped
- ½ Cup cabbage grated
- 2 Green chillies finely chopped
- 1 tablespoon ginger grated
- Salt to taste
- Ground black pepper to taste
- ¼ Cup chickpea flour ((besan))
- 1 Cup paneer grated
- ¼ Cup corn flakes cereal crushed ((see notes))
- ½ Cup corn flakes cereal crushed for coating ((see notes))
- ½ Lime juiced
- 2 tablespoon coriander leaves finely chopped
Instructions
- Crush corn kernels coarsely in a jar of blender or grinder with quick pulses. Do not over grind, otherwise it will become puree. It should be coarse paste. Set aside.
- Heat oil in a non stick pan and add green chillies and ginger. Sauté for few seconds, add chopped green pepper and grated cabbage. Mix and cook for 2 minutes on medium flame.
- Now add crushed corn kernels, mix well. Add salt, freshly ground black pepper and chickpea flour. Mix well and continue to cook for 3-4 minutes. Taste the mixture and if your do not taste rawness of chickpea flour then turn off the heat. If it is still raw continue cooking for a minute or two.
- Let this mixture cool completely.
- Take the mixture in the mixing bowl and add grated paneer, ¼ cup crushed corn flakes cereal, lime juice and chopped coriander leaves. Mix well and add salt if needed. If the mixture is still sticky and hard to make tikki, add more crushed corn flakes.
- Now shape the tikkis and roll into crushed corn flakes. Shallow fry these tikkis on non stick pan on both sides until golden brown.
- Serve hot with chutney or ketchup.
Thanks for coming! Let me know what you think.