Corn Kebab, Corn and Capsicum Tikki by Tarla Dalal

Corn and Capsicum Tikki, a quick starter which suits all occasions.
Recipe Link : http://www.tarladalal.com/Corn-and-Capsicum-Tikki-2900r

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Corn and Capsicum Tikki

Corn and capsicum are a lesson in contrasts. While one is sweet, juicy and yellow, the other is spicy, crunchy and green. See how they complement each other perfectly in everything from texture and flavour to appearance. It is no surprise then that this Corn and Capsicum Tikki turns out to be such an irresistible snack. Nobody can withhold the temptation to bite into one of these green chilli flavoured tikkis, which are oh-so-crisp outside and super soft inside. It is also very easy to prepare because it uses minimal ingredients and does not even require the corn to be boiled before making the dough mixture.

Preparation Time: 10 minutes.
Cooking Time: 10 minutes.
Total Time: 20 minutes.
Makes 8 tikkis.

1 cup sweet corn kernels (makai ke dane)
½ cup finely chopped capsicum
2 tsp finely chopped green chillies
4 tbsp rice flour (chawal ka atta)
Salt to taste

Other ingredients
Oil for deep-frying

For serving
Green chutney

1. Blend the corn in a mixer to a coarse paste, without using any water.
2. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well.
3. Divide the mixture into 8 equal portions and roll each portion into a round flat tikki.
4. Heat the oil in a deep non-stick kadhai and deep-fry a few tikkis at a time, till they turn golden brown in colour from all the sides.
Drain on an absorbent paper and serve immediately with green chutney.