Name: Crispy Corn Palak Tikki
Prep time: 20 min
Cook time: 15 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1⅓ cup Spinach, palak, blanched, squeezed bone-dry, and chopped; ⅔ cup Sweet Corn Kernels, boiled and coarsely crushed (pulse briefly in mixer); 1⅓ Potato, medium, boiled, cooled, and grated; 2¾ tbsp Paneer, grated; 1⅓ Green Chili Pepper, finely chopped; ⅔ tsp Ginger, grated; ⅔ tsp Chaat Masala; ⅓ tsp Roasted Cumin Powder; ⅓ tsp Garam Masala; 2¾ tbsp Breadcrumbs, for binding; 1⅓ tbsp Rice Flour, for coating; ½ tsp Salt, to taste; 2 tbsp Cooking Oil, for shallow frying

50 mintotal

35 min hands-on15 min hands-off

Prep 20 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

In a large mixing bowl, combine the thoroughly dried chopped spinach, the coarsely crushed sweet corn, the chilled grated potatoes and the finely grated paneer.
Add the chopped green chillies, grated ginger, chaat masala, roasted cumin powder, garam masala and salt. Fold them in gently by hand so the seasoning spreads evenly.
The breadcrumbs are what hold it together. Knead the mixture lightly until it comes together into a firm, cohesive dough that is no longer sticky.
Rub a little oil on your hands. Take even portions of the mixture and shape them into round, slightly flattened discs (tikkis).
Spread the rice flour over a flat surface. Press both sides of each tikki lightly into it to give them a thin crust, then shake off any loose flour.
Heat the oil in a wide, heavy-bottomed frying pan over steady medium heat.
Lay the tikkis on the hot pan. Do not touch them for 4-5 minutes, so the base sets into a firm, golden-brown crust.
4–5 min
Turn them carefully with a thin spatula. Fry the other side to the same crispness, about 4 minutes more.
4 min
Evacuate the finished product and instantly banish residual surface oil using industrial paper towels.
Provide immediate service while structurally hot.

How to tell it's done

The tikkis should be crisp and dry outside, green and soft inside, with juicy corn running through them.

Getting it right

Tip

Breaking the corn kernels down in a processor releases their own starch, which binds the mixture without anything added. It also stops whole kernels bursting out of the tikki while it fries.

What to serve it with

Serve with a sweet tomato ketchup, or a sharp yogurt dip.

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Ingredients