Thursday, 20 June 2013

Cheesy Corn Tikkis

Cheesy Corn Tikkis

I kid u not, these babies are melt-in-the-mouth. My mum loves these, which is why every time she returns to Mumbai after her holiday in Pune, i send a boxful of these tikkis (Mum calls them ‘tikkus') back with her. Mom, this one's for you <3


5 large potatoes, boiled and mashed
2 egg yolks
¼ teaspoon baking powder
Salt, to taste
Pepper, to taste
125-150 grams cheese, grated (I cut out a piece from the Brittannia or Amul block)
1 big tin Green Giant corn niblets (340 gms)
Oil, to shallow fry
1-2 eggs, beaten with a tablespoon of water
1–1½  cups fine bread crumbs (not coarse) 


  1. Mix the mashed potato, baking powder, egg yolks, salt, pepper, cheese and corn niblets together.
  2. Shape into small flat tikki shapes (this quantity makes about 19-20)
  3. Dip in beaten egg. Coat in breadcrumbs.
  4. Heat oil in a non-stick pan and shallow fry the tikkis. Allow it to get to a golden color on one side then carefully flip the tikki and allow it to get equally golden on the other side.
  5. Remove on kitchen towels/tissues. Serve hot with ketchup or sweet/chili sauce.
Chef Notes:
  1. The quantity of cheese can be adjusted to suit your taste buds. If u prefer more, or less, cheese feel free to increase or decrease the quantity accordingly. Fair warning though; do not increase the cheese quantity by a huge amount as the tikki won't hold its shape and will split when frying.
  2. Do NOT deep fry these tikkis as they will disintegrate in the oil. Shallow fry them turning them just once so that they don't break. These are delicate babies and have to be handled with a lot of TLC.
  3. Do NOT crowd the tikkis in the non-stick pan. Fry them a few at a time, allowing ample space in the pan to flip them over.
  4. If you wish to make them as starters/appetizers for parties, reduce the tikkis to 'finger food' size. Reducing the size of the tikkis will give you more tikkis but i would still advise that you make a bigger batch for parties. They get polished off in a jiffy because of their melt-in-the-mouth texture. And please serve them piping hot! 
  5. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.


  1. Hello, how can we use as a substitute for egg yolk?

    1. Hi! Thanks for writing in. If you do not wish to use the egg yolk please do not use it. There is no real substitute for egg yolk for this recipe as it's added to lend a bit of extra texture to the tikkis. I hope that helps. :-)