Methi Corn Tikki (Cutlet)

METHI CORN TIKKI (CUTLET)

Festive season is a few weeks away but we have already started feeling festive & hence wanted to make some Indian starter for teen patti party at our home.

We start  teen patti sessions a month before diwali. Everyone hosts a Cards night at their place.  This one is favorite form last year & I will be making this time again.

Methi Corn Tikki, is a twist from a normal cutlet. We add some methi, corn , bread crumbs & of course some potato.

You can bake them or fry them. Both ways it tastes yumm. I usually shallow fry & then reheat them in Oven.

 

 Prep Time: 20 Mins

Cooking Time: 20 mins
Recipe Level: Easy to Intermediate
Spice Level: Medium
Serves: 5-6 People
Shelf Life: 1-2 days if refrigerated
Serving Suggestion: Serve with green chutney on side as evening snack or starter in a party

Dietary: Vegetarian, vegan, healthy, Gluten free, Nut free

 

 

UTENSILS:

1 Not stock Pan

1 Deep medium size bowl

 

Letsplateup.com

 

INGREDIENTS: 

1 Cup boiled mashed potato

½ Cup breadcrums- cut into small pcs

½ Cup methi (fenugreek leaves) – washed & chopped

½ Cup sweet corn- boiled

1tsp grated ginder

1 Green chilli chopped

1tsp Minced garlic (optional)

1tbsp oil for cooking

 

SPICES

1 tsp Jeera/Cumin powder

1 tbsp Dhaniya Powder
1 tsp Red Chilli Powder (Adjust as per taste)

1 tbsp Salt (Adjust as per taste)

 

PREPARATION:

  1. Boil Potatoes and mash them
  2. Boil corn

METHOD:

  1. Take a boil , add everything and mix.
  2. Make golf size balls & flatten them by hand
  3. Heat a pan/tawa & brush with oil
  4. Place cutlets & cook them both sides on medium flame
  5. Serve them with green chutney.

Tips:

  • You can make them one day in advance for a party till step 2
  • You can also bake them in oven. Put in a tray & brush them with oil & bake for 40-45 min @180 degree Celsius. Turn them half way, brushing the other side.
  • Have it as a starter for any party (Diwali Party) or in evening as snacks with hot cup of tea.

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