Recipe Cooked, Photographed and Written by Praveena
PrepTime:20 mins CookTime:10 mins Cuisine:Indian
Table of Contents⇓ RecipeCard⇓
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.
Table of Contents:
Click to Expand / Collapse
- Why to use Air Fryer:
- ‘Aloo Corn Tikki’ Full Video from my You Tube Channel:
- Other recipes from my blog:
- Step wise pics Procedure for ‘Potato Corn Cutlets / Aloo Tikki (Stove Top, Air Fryer Methods)’:
- Prep Work:
- To Prepare the Aloo Tikki / Potato Cutlets:
- Pan Frying Potato Corn Cutlets:
- Air Fryer Aloo Corn Patties:
- Tips & Storage:
- Result:
- Recipe Card & Print:
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 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.
‘Aloo Corn Tikki’ Full Video from my You Tube Channel:
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
Appetiser recipes collection⇒ Starters / Snacks
Chutney recipes collection⇒ Chutney / Pachadi / Dip
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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 Methods)’:
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 Fryer Aloo Corn Patties:
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 & Storage:
- 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.
Recipe Card & Print:
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.
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 METHOD POTATO CORN CUTLETS / ALOO 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 FRYER POTATO CORN PATTIES / 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
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Delicious!
Thank you Jyo! 🙂
I felt Air fryer option for tikki is a healthy alternative. I made it as a party starter for my child’s birthday. Came out well plus I need not stand in front of it. Thank you for the video too.
Hi Murphy, Happy to read that the video helped you in making the tikki. Thank you very much for trying.