SWEET CORN VEG TIKKI /CUTLET

 

Ingredients 

1. Sweet corn – 1 cup
2. Capsicum – ½ cup finely chopped
3. Carrot – ½ cup finely chopped
4. Green chilly – 4 chopped
5. Ginger – small piece chopped
6. Roasted rice flour – ½ cup
7. Baking soda a pinch
8. Salt
9. Oil for frying

Method

To prepare corn tikki, first steam the corn for a duration of fifteen minutes. Subsequently, take one cup of the cooked corn kernels and blend in a mixer to achieve a coarse paste, eschewing the addition of water. Transfer this mixture in to a deep bowl, add all the remaining ingredients and blend thoroughly sprinkling some water. Grease your hands, portion the mixture evenly, and shape it into flat, round discs. Deep-fry in hot oil over a medium flame, stirring occasionally, until the tikki attains a golden-brown hue and crispy texture. Finally, drain the tikki on a kitchen towel to eliminate surplus oil. Relish the hot tikki with tomato ketchup and green chutney.