CORN STUFF ALOO TIKKI CHAT: DIWALI SPECIAL
6 medium Potatoes, boiled, peeled and mashed
3 tbsp. Corn Flour
1 teaspoon Lemon Juice
Oil for shallow frying
1 cup Frozen Corn
½ cup Fresh Coriander, Chopped
2 tbsp. Peanuts, Roasted, coarsely grounded
1/2 tsp. Dry Mango Powder
1/2 tsp. Garam Masala Powder
½ tsp. Chat masala Powder
2 Green chilies, finely chopped
1 tbsp. Grated Ginger
Salt to taste
1 cup yogurt, slightly salted and beaten
1/4 cup Green Chutney
1/2 cup Sweet Chutney (Date-Tamarind Chutney)
½ cup Pomegranate
½ cup Grapes, sliced
1 tsp. Red Chili Powder, for garnishing
1 tsp. Dry roasted Cumin seeds Powder
4 tbsp. Fresh coriander, finely Chopped
Defrost the frozen corn and cook in the pan to mix all the ingredients. Cook it for 2-3 minutes. Remove and keep it to cool.
Take mashed potatoes in a large bowl and add corn flour, lemon juice and salt in it, mix well.
Divide the mixture of mashed potatoes into 8 -10 equal portions. Give each portion a round shape of ball and press a little to make 1/3 inch thick Pattie. Put 1-2 teaspoons filling in the center of patties.
Cover filling from all sides and make round ball. Again press a little and flatten stuffed ball into patties. Repeat the process to make all tikkies.
Heat the non-stick frying pan and drizzle 1 teaspoon oil over it. Put 5-6 tikkis over it and cook over medium flame until bottom surface turns golden brown, approx. 5-6 minutes.
Turn it upside down, drizzle some oil around its circular edge and cook for 4-5 minutes until another side also turns golden brown.
Transfer it to a plate. Repeat to cook all the patties.You can shallow fry also.
For arranging on the plate:
Take 2 aloo tikkis in each serving plate. Top each one with beaten yogurt, green chutney and sweet chutney.
Sprinkle cumin seeds powder & chili powder. Garnish with coriander, pomegranate and grapes. Serve immediately.