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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Herbed Potato & Corn Tikkis

July 17, 2013

Herbed Potato & Corn Tikkis

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PinI am always lost for ideas when it comes to drawing up a menu for kiddie parties. I prefer serving home made snacks that are not only easy to make but are also nutritious and tasty for the tiny tots. Tikkies or mini cutlets are one of those popular items on the table that every kid likes to munch on.

Today’s recipe is easy and simple in terms of process. Since corn on the cob is a staple in my house I made use of some leftover corn to some leftover boiled potatoes, threw in some grated cheese and my current favourite – dill leaves (amazing! I love it) to the mixture. If you are making it for adults you can add de seeded and finely chopped green chillies but I used pepper powder instead.
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Those of you who need just an excuse to make something nice, I am sure the rainy season in India beckons you 🙂 These tikkis are an excellent accompaniment to some hot chai when the weather is dull & bleary. Who needs a real party when you can celebrate the monsoons everyday?
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Herbed Potato & Corn Tikkis

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Course: Appetizer, Snack
Cuisine: Indian
Keyword: Corn, Dill, Potato
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Author: Shireen Sequeira

Ingredients

  • 200 grams about 3 small potatoes, boiled, peeled & mashed (approx 1 cup)
  • 4 tablespoons corn kernels (pre boiled)
  • 2 tablespoons coriander leaves finely chopped
  • 1 tablespoon dill leaves finely chopped *see notes
  • 2 teaspoons lime juice
  • 1 teaspoon freshly ground pepper (adjust to taste)
  • 2 tablespoons breadcrumbs + extra for frying
  • 1 tablespoon cornflour/cornstarch
  • 50 -75 grams approx 1/3rd cup cheddar cheese, grated
  • salt to taste
  • oil for shallow frying

Instructions

  • Coarsely chop the corn kernels if desired (if you are making it for kids). Transfer all the ingredients into a wide flat bowl and mix well. Knead to form a stiff dough.
  • Pinch out small lime sized balls from the dough, roll into balls and flatten in the center of your palm. Roll in breadcrumbs if desired.
  • Heat oil on a medium high in a non stick pan and place just enough tikkis on it and fry till golden brown on both sides.
  • Transfer onto a serving plate, garnish with chopped dill leaves, grated cheese or corn kernels and serve hot with tomato ketchup, sauce or chutney of your choice.

Notes

Dill leaves is also known as Suva Bhaji or Shepu Bhaji in Hindi and Sabsige Soppu in Kannada. They have a very strong aroma but once cooked it is not so strong. However, if you wish you may replace dill with any fresh or dried herb of your choice.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
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Filed Under: All Posts, Snacks & Savouries, Starters, Snacks & Savouries Tagged With: 30mins or less, Bachelor's Recipes, Corn, Easy Cooking, Easy Party Starters, Herbed Potato & Corn Tikkis, Kiddie Snacks, Mini Cutlets, Party Snacks, Potatoes, Recipe for Potatoes, Vegetable Starters

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Comments

  1. Srivalli says

    July 17, 2013 at 4:11 pm

    Seriously awesome pictures..perfect for an evening snack!

    Reply
  2. Kalpana Sareesh says

    July 17, 2013 at 4:26 pm

    good one..

    Reply
  3. uma shankar says

    July 18, 2013 at 2:18 am

    nice and tempting!

    Reply
  4. Hamaree Rasoi says

    July 18, 2013 at 2:47 am

    Delicious and mouthwatering tikkis with herbs. Excellent preparation.
    Deepa

    Reply
  5. Disha Sumithra says

    July 18, 2013 at 7:55 am

    the sauce in your picture looks different is there a recipe to do that ?

    Reply
  6. Shireen Sequeira says

    July 18, 2013 at 10:16 am

    Hi Disha, I have used Thai chilli sauce in the picture. It was store bought 🙂

    Reply
  7. Supriya Nair says

    September 7, 2013 at 10:31 am

    Shireen… love your space. Love the tikkis here 🙂

    Reply
  8. Shireen Sequeira says

    September 8, 2013 at 5:28 pm

    Thanks Supriya!

    Reply

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Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

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