About corn tikki chaat recipe
Corn Tikki Chaat is a delicious and popular Indian street food, made by combining corn tikkis with various spices. This chaat is especially loved in North India and is served on various occasions.
To make Corn Tikki Chaat, the first step is to prepare crispy corn tikkis. These tikkis are made by mixing boiled corn kernels, mashed potatoes, ginger-garlic paste, green chilies, and spices. The mixture is shaped into tikkis and then cooked on a griddle or deep-fried until golden and crispy.
Once the tikkis are ready, they are arranged on a plate and topped with yogurt, green chutney, tamarind chutney, and sweet chutney. Then, chopped onions, tomatoes, and fresh coriander are added for garnish.
To enhance the flavor, chaat masala, roasted cumin powder, red chili powder, and a pinch of salt are sprinkled on top. It is then garnished with sev, pomegranate seeds, and sometimes boondi, making it even more delicious.
Every bite of Corn Tikki Chaat is bursting with flavor and freshness. It offers a balanced combination of the creamy sweetness of yogurt, the tanginess of chutneys, and the spiciness of the masalas.
This chaat is not only delicious but also highly nutritious. Along with corn and potatoes, the addition of yogurt and fresh vegetables makes it a healthy option.
Corn Tikki Chaat is often served at parties, festivals, and other special occasions. It’s a dish that everyone enjoys, whether they are children or adults.
This chaat doesn’t take much time to prepare and can be made easily anytime, anywhere. Overall, Corn Tikki Chaat offers a delightful and delicious experience, capable of making any menu special.
I really enjoy eating chaat during the rainy season. I have some frozen corn in the fridge, so I thought, why not try making something new with it.
In the rainy season, tea and pakoras are common, but the enjoyment of chaat is something else entirely. A little tangy, a little sweet, topped with gram flour sev, along with the flavor of onions, tomatoes, and cumin powder. The soft texture inside and the crispy corn tikki on top—wow, that’s the real taste.
So, if you liked this recipe, do click on the link below to check out my other recipes.
Subtitle
About corn tikki chaat recipe
Ingredients
How to make corn tikki chaat
Tips
Ingredients
For the Tikki:
Boiled Corn – 1 cup
Boiled Potatoes – 1 cup
Mint Leaves – 1/2 cup
Ginger – 1 tablespoon
Green Chili – 1 tablespoon
Dry Mango Powder (amchur powder) – 2 teaspoons
Chaat Masala – 1 teaspoon
Cornflour – 1 tablespoon
Garam Masala – 1/2 teaspoon
Salt – to taste
Oil – for frying
For the Chaat:
Yogurt – 1 cup
Cumin Powder – 1/2 teaspoon
Dry Ginger (Sonth) Chutney – 1/4 cup
Gram Flour Sev – 1/2 cup
Salt – to taste
Fresh Coriander – for garnish
How to make corn tikki chaat
To make corn tikkis, first boil the potatoes and corn. Mash the potatoes with your hands. In a grinder, add the corn kernels, mint leaves, ginger, and green chilies, and grind them together. Transfer the mixture to a bowl. Now, add the mashed potatoes and all the spices, and mix well. Finally, add the cornflour and shape the mixture into tikkis with your hands. Heat a little oil in a non-stick pan and cook the tikkis on both sides until they are crispy and golden brown.
On the other hand, whisk the yogurt in a bowl and add powdered sugar to it, then set it aside. Prepare ginger (sonth) or tamarind chutney. Place the corn tikkis in a bowl, and top them with the whisked yogurt, sonth chutney, and all the chaat ingredients. Finally, garnish with fresh coriander or mint leaves. Now, enjoy the cool and delicious corn tikki chaat.
Tips
Sonth chutney is made in a similar way to tamarind chutney.
For the sweet chutney, I used dry amchur powder, along with water and jaggery, and mixed it with other spices to create this delicious chutney.
You can also serve Corn Tikki Chaat with sauce or green chutney for an extra burst of flavor.
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