Herbed Potato & Corn Tikkis

I am always lost for ideas when it comes to drawing up a menu for kiddie parties. I prefer serving home made snacks that are not only easy to make but are also nutritious and tasty for the tiny tots. Tikkies or mini cutlets are one of those popular items on the table that every kid likes to munch on. 

Today's recipe is easy and simple in terms of process. Since corn on the cob is a staple in my house I made use of some leftover corn to some leftover boiled potatoes, threw in some grated cheese and my current favourite - dill leaves (amazing! I love it) to the mixture. If you are making it for adults you can add de seeded and finely chopped green chillies but I used pepper powder instead.

Those of you who need just an excuse to make something nice, I am sure the rainy season in India beckons you :-) These tikkis are an excellent accompaniment to some hot chai when the weather is dull & bleary. Who needs a real party when you can celebrate the monsoons everyday?

Herbed Potato & Corn Tikkis     
Prep time: 15 mins | Cook time: 10 mins | Yield: 15-18 tikkis

1. Coarsely chop the corn kernels if desired (if you are making it for kids). Transfer all the ingredients into a wide flat bowl and mix well. Knead to form a stiff dough.
2. Pinch out small lime sized balls from the dough, roll into balls and flatten in the center of your palm. Roll in breadcrumbs if desired.
3. Heat oil on a medium high in a non stick pan and place just enough tikkis on it and fry till golden brown on both sides.
4. Transfer onto a serving plate, garnish with chopped dill leaves, grated cheese or corn kernels and serve hot with tomato ketchup, sauce or chutney of your choice.

Dill leaves is also known as Suva Bhaji or Shepu Bhaji in Hindi and Sabsige Soppu in Kannada. They have a very strong aroma but once cooked it is not so strong. However, if you wish you may replace dill with any fresh or dried herb of your choice.

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