Corn Capsicum Tikki
by Breny Thakker
12 Jul 2011
This recipe has been viewed 7973 times
Crispy corn tikkis taste amazing with pudina chutny and ketchup. Best for snacks and good enough if prepared beforehand. Can also be served as farsan. With usage of banana its a good jain recipe.
Corn Capsicum Tikki recipe - How to make Corn Capsicum Tikki
Preparation Time: Cooking Time: Total Time:
Makes 1 servings
1 cup sweet corn kernels (makai ke dane) , coarsely crushed
2 raw bananas , boiled , peeled and mashed
5 tbsp finely chopped capsicum
2 tsp ginger-green chilli paste
1 tbsp lemon juice
1 tbsp sugar
salt to taste
bread crumbs for coating
oil for cooking
Method
- Method
- Combine all the ingredients, except the bread crumbs, in a bowl and mix well.
- Divide the mixture into equal portions and shape them into small round flat tikkis.
- Roll each tikki into bread crumbs so that they are evenly coated from all the sides.
- Heat the oil in a kadhai and deep fry each tikki, till they turn golden brown and crisp from all the sides.
- Drain on an absorbent paper and serve hot.
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