You are here: Home > Course > Starters / Snacks > Tikki Recipes, Collection of Tikkis > Corn and Rice Tikki Satay Corn and Rice Tikki Satay by Tarla Dalal Nothing can beat the visual and aromatic appeal of this delicious satay made of colourful pineapples and irresistible tikkis made of corn and rice. While the rice helps bond the juicy corn kernels, mint and chaat masala impart a sharp and inviting aroma and flavour to the tikkis, which are cooked on a tava with minimal oil rather than being deep-fried. Bright and vibrant capsicum provides crunchy intervals, while a sprinkling of chaat masala causes tempting whiffs that make the Corn and Rice Tikki Satay everybody’s first choice! 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(1?) diameter flat round tikki.Heat a non-stick tava (griddle) and grease it lightly using a little oil.Place a few tikkis at a time on it and cook, using a little oil, till they turn golden brown in colour from both the sides. Keep aside.How to proceedHow to proceedHeat the butter in a pan, add the red and yellow capsicum, chaat masala, mix well and salt and sauté on a medium flame for 1 minute.Arrange a piece of yellow capsicum, tikki, and a piece of red capsicum on a toothpick.Repeat step 2 to make 15 more satays.Serve immediately. Nutrient values per satay stickEnergy49 calProtein0.7 gCarbohydrates5.7 gFiber0.6 gFat2.7 gCholesterol0 mgVitamin A53.7 mcgVitamin B10.1 mgVitamin B20 mgVitamin B30.3 mgVitamin C6.4 mgFolic Acid6.5 mcgCalcium5 mgIron0.3 mgMagnesium0 mgPhosphorus0 mgSodium1.4 mgPotassium15.9 mgZinc0.1 mg