Name: Aloo - Corn Tikki / Potato - Corn Cutlets (Air Fryer, Stove Top)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 3 large Potatoes ((boiled) ); 1 cup Sweet Corn ((boiled / frozen)); 1 large Onion ((finely chopped)); 1 tablespoon Black Cumin / Jeera; 1 teaspoon Salt ((or as per taste)); ¼ teaspoon Turmeric powder; ½ teaspoon Chat Masala / Garam Masala; ¼ cup Bread Crumbs; 3 tablespoons Fresh Coriander ((finely chopped)); 3 count Green Chillies ((finely chopped)); 3 to 5 tablespoons Cooking Oil; 10 count Curry Leaves ((finely chopped)); 1 handful Sev / Crisps; 1 tablespoon Tamarind sauce; 1 tablespoon Tomato sauce

Recipe Cooked, Photographed and Written by Praveena

PrepTime:20 mins CookTime:10 mins Cuisine:Indian

Snacks, snacks, snacks….this is what every kid keeps on haunting their Mum about. Isn’t it! And if its a holiday this becomes more.

Like any other Mum, even I keep making eatable snacks with the available veggies/ingredients in my kitchen.

This is one such recipe which I usually make, where in I take potato as the base ingredient and just add any other veggies that I have. It is so quick and straightforward to make. On top of all this, its quite easy to please my kids.

Why to use Air Fryer:

Air-fryer is a new gadget in my kitchen, so this is my first recipe in the air-fryer series of my blog. I shall add more recipes from my air-fryer from now on. I explained both methods separately with pics, have a look below.

The tikki/cutlets which are pan-fried, also used very little oil, so its guilt-free too. The air-fried version of cutlets/tikki were more crunchier when compared to the pan-fried.

You can make the patties and freeze them, just pan-fry/ air-fry them before serving. Hence, this is a Vegan, Vegetarian, Gluten free, Guilt-free, Prep-Food type of starter/snack.

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Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Air Fryer recipes collection⇒ Air – Fryer Recipes

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Ingredients: (makes 8)

Boiled Potatoes – 3 (large size)
Cooking Oil – 3 to 5 tablespoons
Sweet Corn – 1 cup (boiled / frozen)
Onion – 1 large size (finely chopped)
Black Cumin / Jeera – 1 teaspoon
Green Chillies – 3 (finely chopped)
Salt – as per taste
Turmeric powder – ¼ teaspoon
Chat Masala / Garam Masala – ½ teaspoon
Bread Crumbs – ¼ cup
Fresh Coriander Leaves – 3 tablespoons (finely chopped)
Curry Leaves – 10 leaves (finely chopped)
Sev / Crisps – handful (optional) (for garnish)
Tamarind sauce – 1 tablespoon (for garnish)
Tomato sauce – 1 tablespoon (for garnish)

Special Ingredients:

Green Chillies
Curry Leaves
Coriander Leaves

Step wise pics Procedure for ‘Potato Corn Cutlets / Aloo Tikki (Stove Top, Air Fryer)’:

Prep Work:

As part of the prep work, boiling the potatoes is very much required.

You can boil the potatoes, either on Stove Top (or) in Instant Pot. I have given below both the methods, so check accordingly.

Boiling the Potatoes on Stove Top:

***Into a sauce pan, add 4 cups of water. Drop the potatoes, place the lid, put the vessel on stove top under high flame for 15-20 mins.***

***Switch the flame off. Strain the hot water, run cold water over them, peel the skin off and use.***

Boiling the Potatoes in Instant Pot:

Pour 2 cups of water into the inner pot. Place the washed potatoes into a steel vessel, and place the vessel on the trivet that fits the instant pot vessel. Close the IP lid. Set the valve to sealing. MODE to PRESSURE COOK, time to 10 mins, PRESSURE LEVEL to HIGH.

***Later, release the pressure naturally (NPR), might take 10 mins or so. Put the boiled potatoes in cold water, peel the skin and use.***

To Prepare the Aloo Tikki / Potato Cutlets:

Put a frying pan on stove top under medium flame, add 2 tablespoons of oil, heat it, then add the black cumin/jeera and let it splutter.
Add chopped onions and fry them until they become transparent.
Now add chopped coriander, chopped green chillies and curry leaves. Give a stir.
Transfer the sweet corn, mashed potato, salt, turmeric powder and chat masala to the pan.
Mix up everything thoroughly from all sides and switch the flame off.
Let this mix cool a bit, and then make patties of your desired shape. Set them aside.

Pan Frying Potato Corn Cutlets:

*Put a griddle / pan on stove top under high flame and let it heat.* *Pour a teaspoon of oil and brush it throughout the pan.* *Gently place the patties on the pan, let them fry for 2-3 mins on each side.*

*Using a spatula turn each one to the other side, pour few drops of oil around each.* *Take them off onto a serving plate. Garnish with chopped coriander, tamarind sauce, tomato sauce and sev/crisps. Done!!*

Air Frying Potato Corn Cutlets:

*Apply / brush oil throughout the air-fryer mesh.* *Gently, roll the patties over the bread crumbs.* *Place the patties onto the mesh tray.* *Close the air-fryer, set time to 10 mins temperature to 200ºC / 390ºF.*

**Using tongs, turn the cutlets to the other side. Brush oil on each. Take them onto a serving plate, garnish with chopped coriander & serve. Done!!**

Tips:

Boiling the potatoes can be done, in a sauce pan on stove-top (or) in an Instant Pot (or) in an stove-top pressure cooker.
Adjust the salt and spice as per your taste.
Chat Masala can be replaced with garam masala.
I did not use bread crumbs for the pan-fry cutlets / tikkis. Just to have different taste.
You can make the patties, put them in an air-tight container and freeze them. Just pan-fry/ air-fry them before serving.
For the air-fryer version, you can fry for more time than mentioned, if you wish to have more crispier cutlets.
Storage: These, potato corn cutlets / tikki (air-fryer & pan-fry method), stays good up to a month in the freezer.
The cutlets which are pan-fried, also used very little oil, so its guilt-free too.

Result:

The taste of these, potato corn cutlets / aloo tikki, is truly good with a very soft melt in mouth texture.
I just drizzled some sev and tomato sauce on top as a dip.
The air-fried version of cutlets/tikki were more crunchier when compared to the pan-fried.

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Aloo – Corn Tikki / Potato – Corn Cutlets (Air Fryer, Stove Top)

VegCookBook by Praveena

Indian style, simple, vegan appetiser recipe also used a burger patties / nuggets. Recipe below has both Stove Top, Air Fryer methods with step wise pics, tips and full video.

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Prep Time 20

Cook Time 10

Total Time 30

Course Appetizer, Snack

Cuisine Indian

Servings 8 pieces

Ingredients

3 large Potatoes (boiled)
1 cup Sweet Corn (boiled / frozen)
1 large Onion (finely chopped)
1 tablespoon Black Cumin / Jeera
1 teaspoon Salt (or as per taste)
¼ teaspoon Turmeric powder
½ teaspoon Chat Masala / Garam Masala
¼ cup Bread Crumbs
3 tablespoons Fresh Coriander (finely chopped)
3 count Green Chillies (finely chopped)
3 to 5 tablespoons Cooking Oil
10 count Curry Leaves (finely chopped)

For Garnish:

1 handful Sev / Crisps
1 tablespoon Tamarind sauce
1 tablespoon Tomato sauce

Instructions

PREP WORK:

Peel the boiled potatoes, mash them perfectly and put aside.
Gather all the other ingredients at one place.

Boiling the Potatoes on Stove Top

Into a sauce pan, add 4 cups of water. Drop the potatoes, place the lid, put the vessel on stove top under high flame for 15-20 mins.
Switch the flame off. Strain the hot water, run cold water over them, peel the skin off and use.

Boiling the Potatoes in Instant Pot

Pour 2 cups of water into the inner pot. Place the washed potatoes into a steel vessel, and place the vessel on the trivet that fits the instant pot vessel.
Close the IP lid. Set the valve to sealing. MODE to PRESSURE COOK, time to 10 mins, PRESSURE LEVEL to HIGH.
Later, release the pressure naturally (NPR), might take 10 mins or so. Put the boiled potatoes in cold water, peel the skin and use.

TO PREPARE THE ALOO TIKKI / POTATO CORN CUTLETS:

Put a frying pan on stove top under medium flame, add 2 tablespoons of oil, heat it, then add the black cumin/jeera and let it splutter.
Add chopped onions and fry them until they become transparent. Now add green chillies and curry leaves. Give a stir.
Transfer the mashed potato, sweet corn, salt, turmeric powder, chat masala to the pan.
Mix up everything thoroughly from all sides and switch the flame off.
Let this mix cool a bit, and then make patties of your desired shape. Set them aside.

STOVE TOP FRYING POTATO CORN CUTLETS / TIKKI:

Put a pancake griddle / dosa pan on stove top under high flame and let it heat.
Pour a teaspoon of oil and brush it throughout the pan.
Gently apply the bread crumbs on both sides of each pattie and place it on the pan.
Place the patties on the pan, let them fry for 2-3 mins on each side.
Using a spatula turn each one to the other side, pour few drops of oil around each.
Take them off onto a serving plate. Garnish with chopped coriander, tamarind sauce, tomato sauce and sev/crisps. Done!!

AIR FRYING POTATO CORN CUTELTS / ALOO TIKKI:

Apply / brush oil throughout the air-fryer mesh.
Gently, roll the patties over the bread crumbs and place them on the mesh tray.
Place the patties onto the mesh tray.
Close the air-fryer, set the timer for 10 mins at a temperature of 200ºC / 390ºF.
Using tongs, turn the cutlets to the other side. Brush oil on each. Take them onto a serving plate, garnish with chopped coriander & serve. Done!!

Notes

Please see the MAIN POST for recipe with step wise PICS, TIPS & FULL VIDEO!

Keyword air fried appetiser with potato, air fryer aloo tikki recipe, air fryer burger vegan patties recipe, aloo tikki recipe, how to make potato nuggets at home, kids friendly snack with potato, potato corn cutlets recipe

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Potato Corn Cutlets / Aloo Tikki (Air Fryer & Pan Fry Method)

Table of Contents:

Why to use Air Fryer:

Full Video from my own You Tube Channel:

Other recipes from my blog: