Asian

GMT: Corn Aloo Tikki or Spicy Corn Potato Cutlets

An easy yet delicious recipe for corn aloo tikki, or spicy corn and potato cutlets. These are vegetarian and perfect for entertaining.

Even though I have made this recipe for corn aloo tikkis a number of times now, I have never been able to photograph the tikkis and as a result it has taken so long to share the recipe with you guys. I am never left with any leftovers, even when I have doubled, tripled the recipe, since people love these corn aloo tikkis and every last tikki gets over before I can shoot them for the blog. I finally decided to make them only for the blog this time and well here we are today. These corn aloo tikkis are a crowd pleaser, and they will be a hit at your next party, I can guarantee that.

A tikki is basically what most people around the world call a cutlet. In India, we call it a tikki. So when I say corn aloo tikki I mean a cutlet made from corn and potatoes.

I adapted the recipe for these corn aloo tikkis from Sarah’s blog. You should check out her other recipes, she has a lovely collection of recipes.

There are a few things to keep in mind while making these.

Since I don’t add any corn flour to the mix, these do not deep fry well. Only shallow fry them in very little oil.

Also make sure that you refrigerate them and remove in batches, since these are best shallow fried when a little cold. This trick I learnt from a cook we had, who would always refrigerate the cutlets. He said that it helps in getting crunchy cutlets while cooking.

If you want to deep fry them add a little corn flour to the mix. I prefer my tikkis without corn flour, and the absence of it in these makes the corn and aloo tikkis just melt in your mouth when you eat them. And why they are such a hit with everyone.

As Sarah points out, and what I always do, test the mixture for seasoning by frying just one test cutlet. If required, you adjust the seasoning for the rest of the batch, instead of regretting later when it every tikki/cutlet is already cooked.

You can also freeze these after shaping and breading. I have done it and it works great. Sarah mentions that they keep well for 6 months in the freezer. Believe me you want back ups of these in your freezer for unexpected guests.

You can bake these as well, but you will need to add breadcrumbs to the mixture, else they will spread too much while baking. I have found it to be most convenient to shallow fry them in little oil though and thats what I do now, and would recommend you to do as well.

If you want to see behind the scene (BTS) photos of how I shoot my images, follow me on my instagram page. I keep sharing BTS of photos (including this one) in my instagram stories. And if you make these, make sure to tag me in your creations. Happy cooking and happy eating!

Corn and Aloo Tikkis

Recipe Type: vegetarian, appetizer

Cuisine: indian

Author: Shumaila

Ingredients

1.5 kgs yukon/yellow flesh potatoes (about 8-10 medium sized)
3 tbsp melted butter
3 cloves garlic, minced
1 stalk spring onion, finely chopped
1/4 cup milk
1 1/2 to 2 tsp salt
3/4 - 1 tsp mustard powder (sometimes I have subbed with 1 tsp of dijon mustard instead)
1 tsp black pepper
1/2 cup corn
1 cup shredded cheddar cheese (you could also use pepper jack)
4-6 minced green chillies (you can add more as per your liking_
2 tbsp fresh coriander/cilantro, finely chopped
3 - 3 1/2 cups panko bread crumbs, (you can use regular but panko is preferable)

Instructions

Boil the potatoes till tender. Peel and mash them a little in a large enough bowl. Add in the butter and milk.
Add the mustard powder, salt and black pepper and mash it all together.
Taste for seasoning. You want the mixture to taste a little salty, not over, but just a tad more than what you generally would prefer.
Mash the potatoes till the mixture is smooth and not lumpy. Add the corn, grated cheese, chopped chillies, garlic, finely chopped spring onions, and coriander. Mix well. If you feel the mixture is too loose, then you can add a few bread crumbs to stiffen it.
Line a baking tray with parchment paper.
On another shallow tray, add the bread crumbs. In another bowl add some milk. You can also use an egg, but since I like to make it vegetarian, I avoid the egg and use milk instead.
Working with a golf sized ball, dip the potato mixture in the milk and then roll it in the breadcrumbs. Flatten a bit to make a round and line it on the tray. Refrigerate for an hour, or at this point you can flash freeze on the tray and then transfer to a ziploc bag or freezer container.
When you are ready to eat them pan fry on medium high heat with a little oil for 2-3 minutes on each side or till golden brown.

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