5 Easy Steps to Prepare Tasty Corn Tikki at Home

To make a smooth corn paste, grind 3/4 cup of boiling corn kernels with the ginger, garlic and green chillies.

In a large bowl, mix mashed potatoes, breadcrumbs, the corn paste, 1/4 cup of whole corn kernels, chopped coriander, garam masala, lemon juice and salt until well combined.

Oil your palms, then divide the mixture into small portions. Shape each portion into a ball and flatten it to create patties that are 1/3 inch thick.

Heat a non-stick frying pan or griddle over medium heat, add two tablespoons of oil, and arrange six to seven patties in the pan. Cook them for about two to three minutes until the bottom is golden brown.

Flip the patties and cook the other side until golden brown as well. Serve the corn tikki hot with tomato ketchup and a variety of chutneys.