GMT: Corn Aloo Tikki or Spicy Corn Potato Cutlets

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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.

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Amritsari Fish for Garam Masala Tuesdays

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Batter fried crispy white fish with indian spices. Gluten free.

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When I was in India and working on The Pink CakeBox, the cook at my parents’ house would make amazing crispy Amritsari fish. Growing up I was never into seafood but somewhere along the line, that has changed. I am still not too experimental but I am better at trying out stuff.

Even when I was not into seafood, Amritsari Fish is one thing I would still eat without creating a fuss, probably because it is fried. Summer vacations at my grandparents always meant Amritsari fish and tandoori chicken for snacks. Dal makhani, butter chicken and butter naan for dinner, and ice cream for dessert. No wonder I was a fat kid.

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Split Mung Bean Dal

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Mung bean dal is a great easy to digest pulse.  Packed with protein and fiber, serve mung bean dal plain or with rice or roti for a healthy vegan and gluten free meal.

Bianca and I met by chance. My originally scheduled City Surf Class got cancelled so I took the one that she was the instructor for. Even though I would have liked to hate her for making me completely out of breath and almost feel like dying, I immediately liked her for her energy. We got talking after the class and I learned about her blog TooBu. We exchanged our numbers and met over coffee. That’s when I met the second TooBu girl, Lita. We spoke a lot over coffee and worked over a collaboration.
The TooBu girls wanted to come and see me cook two recipes, one Indian and one anything else I felt like. Since both Lita and Bianca are fitness enthusiasts, and their blog revolves around holistic living, I thought of sharing this Split Mung Bean Dal recipe with their blog followers. I also shared the coconut lime zucchini bread with them.
Split Mung Bean Dal

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