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

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins  CookTime:10 mins  Cuisine:Indian

Snacks, snacks, snacks….this is what every kid keeps on hauting 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.

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.

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

My Snack/Starter collection, Click this link⇒ Starters / Snacks

My Chutney recipes collection here⇒  Chutney / Pachchadi / Dip

Related Posts

  1. SweetCorn-Pomegranate Salad / Kosambari
  2. Sprouted Red Beans – Potato Salad / Chat
  3. Curried Green Wrap / Indian Curry Wrap 

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Ingredients: (makes 10-12)

  • Potatoes (boiled) – 3 (large size) 
  • Sweet Corn (boiled) –  1 cup
  • Onion – 1 large size (finely chopped)
  • Black Cumin / Jeera – 1 tablespoon
  • Salt – as per taste
  • Turmeric powder – ¼ teaspoon
  • Bread Crumbs – ¼ cup
  • Fresh Coriander – 10 twigs (finely chopped)
  • Curry Leaves – 10 leaves (finely chopped)
  • Green Chillies – 3 (finely chopped)
  • Cooking Oil – 3 to 5 tablespoons

Special Ingredients:

  • Green Chillies
  • Curry Leaves
  • Coriander

Step wise pics Procedure:

  • Peel the potatoes, mash them perfectly and put aside.
  • Put a frying pan on stove top under medium flame, add 2 tablespoons of oil.
  • After heating the oil, add the black cumin/jeera and let it splutter.
  • Add onions and fry them until they become translucent.
  • Now add green chillies and curry leaves. Give a stir.
  • Transfer the mashed potato, sweet corn, salt, turmeric powder and chopped coriander  (except a tablespoon) to the pan.
  • Mix up everything thoroughly from all sides and switch the flame off.

    Potato mix ready, for making the patties
  • Let this cool a bit and make patties of your desired shape. Set aside.
  • Pan Fry Method
  • Put a griddle on stove top under high flame and let it heat.
  • Pour a teaspoon of oil and brush it throughout the pan.

    Cutlets/Tikki on hot griddle/pan, set for frying
  • Gently place the patties on the pan, let them fry for 2-3 mins. 
  • Using a spatula turn each one to the other side, pour few drops of oil around each and let them fry for 2-3 mins.
  • Take them off onto a serving plate and garnish with chopped coriander. Done!!

    Potato-Corn Cutlets/Aloo-Corn Tikki (Pan/Griddle fried)
  • Air-Fryer Method
  • Roll the patties over the bread crumbs.

    Potato-Corn Cutlets/Tikki ready to go into the air-fryer
  • Pre-heat the air-fryer at 200ºC and gently place the patties onto the mesh tray and set the timer for 3 mins.
  • Gently turn over the cutlets to the other side, again set the timer to 2 mins and then switch off.
  • Garnish with chopped coriander & serve. Done!!

    Potato-Corn Cutlets/Tikki in the air-fryer, after switching off


  • Adjust the salt and spice as per your taste.
  • For extra flavour, you can even add garam masala / chat masala to the potatoes in the pan.
  • I did use bread crumbs for the pan-fry cutlets / tikkis. Just to have different taste.
  • You can make the patties 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. 
  • These, potato corn cutlets (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.


  • The taste of these, potato corn cutlets (air-fryer & pan-fry method), is truly amazing 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.
  • Potato-Corn Cutlets/Tikki (air-fryer version)

    Potato-Corn Cutlets/Tikki (stove-top version)

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