Corn Veggie Tikki

Name: Corn Veggie Tikki
Total time: 1800 s
Yield: Serves 4-6 servings
Ingredients: 2 ears tender corn; 2 green chilies; 1 inch piece of ginger; 1/3 cup finely chopped carrot (about 40 grams); 1/3 cup finely chopped bell pepper (about 40 grams); 2/3 cup finely chopped spinach (about 40 grams); 1 boiled potato; 1 1/2 tablespoons chickpea flour (besan) (about 15 grams); Salt to taste; 1 tablespoon crushed red pepper flakes; 1/2 teaspoon turmeric; 1 tablespoon black pepper; 1 tablespoon roasted cumin powder; 1/2 teaspoon cumin seeds; Oil for pan-frying

Priti Mehrotra @Priti0707

Monsoon and corn go hand in hand. Monsoon means fresh corn. Corn is rich in vitamins A, B, E, minerals, antioxidants, and fiber. There's a special joy in eating corn during the monsoon. Today, I made a healthy tikki with some vegetables and less oil, which turned out both healthy and tasty.

Priti Mehrotra @Priti0707

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Ingredients

25-30 minutes

Serves 4-6 servings

2 earstender corn
2green chilies
1 inchpiece of ginger
1/3 cupfinely chopped carrot (about 40 grams)
1/3 cupfinely chopped bell pepper (about 40 grams)
2/3 cupfinely chopped spinach (about 40 grams)
1boiled potato
1 1/2 tablespoonschickpea flour (besan) (about 15 grams)
Salt to taste
1 tablespooncrushed red pepper flakes
1/2 teaspoonturmeric
1 tablespoonblack pepper
1 tablespoonroasted cumin powder
1/2 teaspooncumin seeds
Oil for pan-frying

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Steps

25-30 minutes

1

First, remove the kernels from the corn. Rinse them with water and pat dry to remove any fibers. Grind the corn with ginger and green chilies.
2

In a bowl, add spinach, ground corn, grated potato, and chopped vegetables.
3

Add chickpea flour and spices. Add salt and mix well.
4

Grease an idli mold with oil, shape the mixture into tikkis, and steam for 7-8 minutes.
5

Add oil to a skillet and shallow fry the tikkis.
6

Enjoy the corn tikkis with tangy-sweet chutney.