Thai Corn Tikkis

About Thai Corn Tikkis

Ingredients

• Corn kernels, boiled 1 cup
• Potatoes, boiled, peeled and mashed 1 cup
• Red curry paste 1 tbsp
• Fresh coriander roots, chopped 1 cup
• Oil for shallow-frying
• Cornflour for dusting
• Del Mont sweet red chilli sauce to drizzle

How to Make Thai Corn Tikkis (Stepwise Photos)

Method

1. Take potatoes, red curry paste, corn kernels and coriander root in a bowl and mix well.
2. Divide the mixture into equal portions and shape them into tikkis.
3. Heat sufficient oil in a non-stick pan. Dust the tikkis with cornflour and place them in the pan.
4. Cook on medium heat, turning sides, till both sides are equally golden. Drain on absorbent paper.
5. Arrange them on a serving platter, drizzle Delmonte sweet chilli sauce over them and serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps