Corn and Potato Tikki
Packed with fib re and complex carbohydrates, corn potato tikk is area power house of energy.
INGREDIENTS Boiled and coarsely crushed sweet corn, 200 gms; boiled, peeled and grated potatoes, 400 grams (5-6 medium sized); red chilli powder, 2 tsp; coriander powder, 2 tsp; finely chopped onion, 4 tsp; freshly chopped coriander, 4 tsp, chopped ginger, 1 tsp; chopped garlic, 1 tsp; salt and pepper to taste; oil for greasing and shallow frying METHOD Mix corn, potatoes, onions, chilli and coriander powders, ginger, garlic and salt in a deep bowl. Divide the mixture into eight equal portions and shape them into round tikkis. Heat oil in a non-stick tava (griddle). Place the tikkis on it and cook on a medium flame until golden brown on both sides. Serve hot with green chutney.