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Potato, Corn & Scallion Tikki With Cilantro-Mint Chutney

Potato, Corn & Scallion Tikki With Cilantro-Mint Chutney
potato corn scallion tikki with cilantro mint chutney

Potato, Corn & Scallion Tikki With Cilantro-Mint Chutney
recipe image

Potato, Corn & Scallion Tikki With Cilantro-Mint Chutney
Photo by Nassima Rothacker
  • Prep time
    10 minutes
  • Cook time
    15 minutes
  • Makes
    20 tikkis, 1 small bowl of chutney
Author Notes

I’ve found these tikkis to be the most popular snacks or canapés at any party. They’ve been tried and tested many times, and every time they come out a winner. They’re so easy to make, and the best thing is you can prepare them in advance and reheat them in the oven. They even taste great at room temperature. Serve with a cilantro chutney (like the one below) or tamarind chutney.

I’ve shared a coriander chutney in every book I’ve written, but it really is amazing and key to my kitchen: I have a jar of it in my fridge at all times and it will last three or four days. You can also freeze this in small portions, and simply take out to defrost as and when needed.

Lightly adapted from Chetna’s Healthy Indian Vegetarian by Chetna Makan, Mitchell Beazley, 2020 —Chetna Makan

  • Test Kitchen-Approved
  • For the tikkis

  • 3

    russet potatoes (about 600 grams / 1 pound, 5 ounces), peeled and diced

  • 200 grams

    (7 ounces) cooked corn, either stripped from 2 to 3 steamed fresh ears or drained from one can

  • 6

    scallions, chopped finely

  • 1

    green chile (such as jalapeño or serrano), finely minced

  • 2 tablespoons

    corn starch

  • 1 teaspoon

    chaat masala

  • 1/2 teaspoon

    kosher salt

  • 1 splash

    neutral oil, like sunflower, vegetable, or canola

  • For the chutney

  • 100 grams

    (3 1/2 ounces) fresh cilantro, leaves and stems

  • 100 grams

    (3 1/2 oz) fresh mint, leaves only

  • 2

    green chiles (such as jalapeño or serrano), stemmed and halved

  • 2 tablespoons

    freshly squeezed lime juice (from about 1 lime)

  • 1 teaspoon

    kosher salt

  • 1/2 teaspoon

    granulated sugar

  • 3 tablespoons

    water, plus more as needed

  1. For the tikkis
  2. Boil the potatoes in a pan of salted water until soft. Drain well, then mash thoroughly in a bowl. Leave 
to cool.
  3. Add all the remaining ingredients, except the oil, to 
the cooled mash and use your hands to mix well.
  4. Take lime-sized portions of the mixture and shape them into flat oval patties. Repeat until all the mixture has been used.
  5. Heat a tablespoon of oil in a frying pan or flat griddle over a medium heat. Once hot, add the tikkis (working 
in batches as necessary) and fry for a couple of minutes on each side until golden. Serve warm 
or at room temperature.
  6. These will keep in the fridge for 3–4 days. Reheat in 
a pan or hot oven before serving.
  1. For the chutney
  2. Put all the ingredients into a blender, grind to a smooth paste, and serve.
  3. This will keep in the fridge in a sealed jar for 3–4 days.

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