Corn Paneer Tikki
These tikkis are soft, tender inside and crispy outside. These are shallow fried and no potatoes are used.
Servings: 15
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.
Notes
If you do not have corn flakes cereal on hand or just do not want to use, use bread crumbs. Bread crumbs will provide little less crispiness to tikkis, other than that there will not be much difference.
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