Corn and Potato Tikki

Health & Nutrition - - HEALTHY RECIPES -

Packed with fib re and com­plex car­bo­hy­drates, corn potato tikk is area power house of en­ergy.

SERVES 4

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.

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