CORN PEAS TIKKI

During my corporate life, I was in Haryana for 6 months where I met with different types of street food. Literally I fall in love to those dishes. Among them, aloo chat and papri chat with loads of turmarind chutney, curd and mint chutney; are really mouth watery. But I loved different types of tikkis too, a lipsmacking and also a good, evening snack. Here I did some little variation on regular aloo / rajma tikki; corn, potatoes, green peas mixed with lots of Indian spices, tikkis made with it which were shallow fried. Tasty and delicious tikkis will always remind you the flavour of Delhi & Haryana, which I am missing always during evening nowadays. Try this, trust me you will surely love it.

INGREDIENTS:
1/2 Cup Sweet Corn (frozen)
1/2 Cup Green Peas (frozen)
2 Medium Potatoes (peeled and parboiled)
3-4 tbsp Bread Crumb
1&1/2 tbsp Grated Cheese
1/2 Green Bell Pepper / Capsicum (finely chopped)
1/2 Cup Chopped Onion
2 Green Chilies (finely chopped)
1 tbsp Dried Mango Powder (amchur)
1/2 tsp Red Chili powder
1/2 Cup Tomato Puree
2 tbsp Finely Chopped Coriander Leaves
Salt to taste
1 tbsp + 2 tbsp Oil for Shallow Frying

METHOD:
Heat 1 tbsp oil in a pan. Add chopped onion in it. Fry for 2 minutes. Add green bell pepper, green chili and tomato puree in it. Mix salt, red chili powder and dried mango powder. Fold nicely till spices leave oil from the sides of the pan.

Add corn and peas in it. Fry for another 5-6 minutes, till all moisture evaporates and everything incorporated well with the spices. Remove from pan. Add grated cheese in it.

Add mashed potatoes, bread crumb, coriander leaves and little salt with corn peas mixture. Mix nicely by using your hand.

Take a portion of mixture and make a ball out of it. Gently flatten them into a round shape.

Heat 1 tbsp oil in a non-stick pan. Arrange 5-6 tikkis on it. Let it fry for 2 minutes. Flip and cook the other side also to crispy brown. Both sides should be browned.

Serve hot with chutney or sauce.

Sending to:  Chandrani's Holiday Recipes