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 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
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Related Posts⇒
- SweetCorn-Pomegranate Salad / Kosambari
- Sprouted Red Beans – Potato Salad / Chat
- Curried Green Wrap / Indian Curry Wrap
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Ingredients: (makes 10-12)
- 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:
PREP WORK(common for both methods):
- Peel the boiled potatoes, mash them perfectly and put aside.
- Get all the other ingredients at one place.
- 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.
Potato mix ready, for making the patties - Let this mix cool a bit, and then make patties of your desired shape. Set them aside.
Stove Top Method Frying:
- Put a pan cake griddle / dosa pan 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 on each side.
- Using a spatula turn each one to the other side, pour few drops of oil around each.
Potato-Corn Cutlets/Aloo-Corn Tikki (Pan/Griddle fried) - Take them off onto a serving plate. Garnish with chopped coriander, tamarind sauce, tomato sauce and sev/crisps. Done!!
Air-Fryer Method:
- Apply / brush oil throughout the air-fryer mesh.
- Gently, roll the patties over the bread crumbs.
Potato-Corn Cutlets/Tikki ready to go into the air-fryer - 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, take them onto a serving plate, garnish with chopped coriander & serve. Done!!
Potato-Corn Cutlets/Tikki in the air-fryer, after switching off
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.
- 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 / tikki (air-fryer & pan-fry method), 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.
Potato-Corn Cutlets/Tikki (air-fryer version) Potato-Corn Cutlets/Tikki (stove-top version)
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
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Aloo – Corn Tikki / Potato – Corn Cutlets (Air Fryer, Stove Top)
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.
- 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 METHOD FRYING:
- 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-FRYER METHOD:
- 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, take them onto a serving plate, garnish with chopped coriander & serve. Done!!
Notes
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Delicious!
Thank you Jyo! 🙂