Corn aloo tikki is a delightful Indian snack recipe perfect for any time of the day.
This is one of the best snacks that you can enjoy during the rainy season with a hot cup of adrak chai (ginger tea) or coffee.
This is a vegan, gluten-free, easy-to-make, beginner-friendly snack recipe.
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About Corn Aloo Tikki (Corn Potato Patties)
Corn aloo tikki is a type of patties made with mashed potatoes, boiled sweet corn and some flavourful spices.
These tikkis turn crispy on the outside and soft on the inside.
These are often shallow fried till golden brown and served with spicy green chutney, sweet & tangy tamarind chutney or with tomato ketchup.
At home, we often make these tikkis, especially during the rainy season for tea-time snacks.
The combination of mashed potatoes and sweet corn goes perfectly with each other and the spices add that burst of flavour.
You can easily customize these corn aloo tikki with various spices, herbs or vegetables that suit your taste buds.
Vegetables like carrots, bell peppers, and peas give these aloo corn tikki a nice taste and texture.
If you love paneer (Indian cottage cheese), add some grated paneer too. It gives a perfect texture to this tikki.
You can also add nuts like peanut powder or cashews for some crunch.
This corn aloo tikki is so versatile that you can tweak it however you like.
These tikkis can be shallow-fried, deep-fried or even baked in the oven for a healthier alternative.
These make the perfect party appetizer or get-together snack.
You can enjoy them even as a side dish with meals.
If you love corn and potatoes, you must give this recipe a try and enjoy the wonderful and satisfying snack in this rainy season!
Recipe Video
ingredients
Corn โ We will need boiled sweet corn for making these corn aloo tikki.
Potatoes โ We will need boiled and mashed potatoes.
Onions โ Adding onions enhances the taste and texture of this tikki. You can skip if you do not like them.
Spices & Herbs โ We will need ginger-garlic paste, finely chopped green chillies to give that mild heat along with some powdered spices like coriander powder, garam masala powder, red chilli powder and amchur powder (raw mango powder).
In case you do not have raw mango powder, you can add 1 tablespoon of lemon juice instead.
We will also need coriander leaves which impart flavour to these tikkis.
Flours โ To help bind the tikkis we will need rice flour. Rice flour not only helps in binding but also helps in making the tikkis crisp. In case you do not have rice flour, you may use corn starch instead.
Seasoning โ We will need salt to season.
Oil โ I have used sunflower oil for shallow frying these tikkis.
Frequently Asked Questions
Can I make Corn Aloo Tikki ahead of time?
Yes, you can make the tikki mixture ahead of time and store in the refrigerator. Make sure not to add salt if you are going to store it ahead of time as the mixture will release water.
How do I make Corn Aloo Tikki crispy?
Make sure the mixture is not too wet. Add breadcrumbs, cornstarch or rice flour which helps bind the mixture and also creates a crispy exterior when fried or baked.
Can I bake Corn Aloo Tikkis instead of frying?
Yes, for a healthier alternative, you can easily bake these tikkis. Preheat oven to 400ยฐF (200ยฐC). Place the tikkis on a parchment baking sheet. Brush the tikkis with a little amount of oil and bake for 20-25 minutes. Flip halfway through and cook till they turn golden and crispy.
How can I prevent Corn Aloo Tikkis from breaking while frying?
To prevent tikkis from breaking, make sure the mixture is well bound. Add binding agents like cornstarch, breadcrumbs or rice flour. Also, make sure that the oil is hot enough when frying the tikkis. You may also rest the tikkis in the fridge for an hour before frying them.
How can I may Corn Aloo Tikki without potatoes?
Though potato is the key ingredient in this recipe, you can make use of other starchy vegetables like steamed raw banana, sweet potatoes, or yam. The texture and flavour will however vary but it will still be delicious.
Can I stuff the tikkis with cheese?
Yes, absolutely, you can add a small piece of cheese in the center of each tikki. You can use cheddar, mozzarella or even processed cheese.
Variations
By Adding Vegetables
You can easily customize Corn Aloo Tikki by adding vegetables like finely chopped carrots, bell peppers, peas or beans for that extra flavour and texture.
Also green leafy vegetables like spinach, and amaranth will give this corn aloo tikki a healthy twist.
By Adding Cheese
You can make cheese-stuffed tikkis out of these. Add a small piece of cheese in the center of the tikki. When fried, the center will be gooey which compliments perfectly to the crispness of these corn aloo tikki.
My personal preference goes to Paneer (Indian Cottage Cheese).
Many a time, I mix grated paneer into potato corn mixture for that rich taste. Also when I include paneer, I like to add herbs like oregano, basil and chilli flakes instead of Indian spices which gives a nice distinct flavour to these tikkis.
Serving Suggestions
Corn aloo tikki can be served as a snack or appetizer along with fresh coriander mint chutney, tamarind chutney or tomato ketchup with a side of hot pipping tea or coffee.
This tikki can also be served as a side dish with meals.
Many times I like to make a quick sandwich out of these tikkis. Just place it in a lightly roasted bun along with lettuce, tomatoes and some mayonnaise. Makes a quick and tasty meal in itself.
This tikki can also be used in wraps. Roll into any flatbread with some chutneys along with some vegetables and there you go a snack on the move.
Storage Options
These tikkis are best served fresh when they are crispy.
In case you have leftovers, store them in an air-tight container in the refrigerator. They stay good for up to 3 days. Reheat them in the oven or pan before serving.
After storage, if you feel the mixture is too soft then add cornstarch or rice flour.
Related Recipes
More Corn Recipes
Corn Pakoda (Corn Fritters), Corn Palak Pakoda (Corn & Spinach Fritters), Corn Palak Sabji (Corn & Spinach Curry), Corn Bhel
How to make Corn Aloo Tikki
Note:
The amount of rice flour or cornstarch depends on the quality of the potatoes. If you feel the mixture is too soft to make the tikkis adjust the flours accordingly.
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Recipe Card
Corn Aloo Tikki | Corn Potato Patties
Ingredientsย ย
- 1 cup Sweet Corns, boiled & roughly crushed
- 2 Potatoes, boiled & mashed
- 1 Onion, finely chopped
- 2 Green Chillies, finely chopped
- 1 teaspoon Ginger โ Garlic Paste
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Amchur Powder (Raw Mango Powder)
- 3 tablespoons Rice Flour OR Cornstarch
- Salt to taste
- 1 tablespoon Whole Sweet Corn Kernels, boiled
- 1 tablespoon Coriander leaves, roughly chopped
- 1 tablespoon Oil, to shallow fry
Instructionsย
- In a mixing bow, add boiled and mashed potatoes.
- Add roughly crushed & boiled sweet corn and finely chopped onions.
- Add green chillies and ginger-garlic paste.
- Add all the powdered spices.
- Add salt to taste, rice flour and roughly chopped coriander leaves.
- Add some whole sweet corn kernels.
- Mix everything together.
- Incase you feel the mixture is getting too sticky, adjust the amount of rice flour.
- Once the mixture is well combined, shape the tikkis (patty)
- Meanwhile, heat a tablespoon of oil for shallow frying the tikki.
- Once hot, place the tikkis and fry them from bothsides till htey are golden brown in colour.
- Fry on medium flame.
- Corn Aloo Tikkis are ready.
- Serve them with spicy coriander mint chutney or with tomato ketchup.
