Name: Cheese Burst Corn Tikki
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Sweet Corn Kernels, boiled and coarsely crushed; 2 medium Boiled Potato, grated; ¼ cup Cheddar Cheese, grated, for the mixture; ½ cup Mozzarella Cheese, cut into small cubes, for stuffing; 1 tbsp Green Chili Pepper, finely chopped; 2 tbsp Coriander Leaves, chopped; 1 tsp Chaat Masala, for a tangy kick; ½ cup Breadcrumbs, for binding and coating; 2 tbsp Cornstarch, for slurry; 1½ cup Cooking Oil, for frying; ½ tsp Salt, to taste

35 mintotal

Prep 20 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

In a large bowl, combine the grated boiled potato, coarsely crushed sweet corn, grated cheddar cheese, chopped green chilli, fresh coriander, chaat masala, salt, and half of the breadcrumbs.
Knead the mixture gently to form a firm dough. If it feels too sticky, add a little more breadcrumbs.
Divide the potato-corn mixture into equal-sized portions and flatten each into a small disc on your palm.
Place a cube of mozzarella cheese in the center of the disc. Bring the edges together and seal completely, rolling it into a smooth patty. Ensure there are no cracks, or the cheese will leak during frying.
In a small bowl, mix the cornstarch with water to create a smooth, lump-free slurry.
Dip each stuffed tikki into the cornstarch slurry, let the excess drip off, and then roll it completely in the remaining breadcrumbs.
Heat the cooking oil in a pan over medium heat. Carefully drop the coated tikkis into the hot oil.
Deep fry for 4-5 minutes, turning gently, until the tikkis are deeply golden and crispy on the outside. Remove and drain on absorbent paper.
4–5 min
Serve hot immediately so the cheese remains molten inside.

How to tell it's done

A super crunchy breadcrumb exterior that gives way to a soft, spicy potato-corn mix and a luxurious stringy center of molten mozzarella.

Getting it right

Tip

Chill the stuffed and coated tikkis in the freezer for 15 minutes before frying. This firms up the exterior and prevents the cheese from melting and bursting out too quickly in the oil.

What to serve it with

Serve these alongside a fiery Schezwan dip or a creamy garlic mayonnaise. Perfect for high-tea or game night snacks.

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