CORN-COCONUT-POTATO CUTLET/ TIKKI

INGREDIENTS
for tikki
oil 1 tbsp + for shallow frying
corn boiled, slight crushed   1/4 cup
potato boiled & mashed    1/4 cup
coconut grated/ dry pdr.  1/4 cup
maida/ all purpose flour   4-6 tbsp
salt to taste
ginger-garlic-chilli paste   3 tsp
bread crumbs   3-4 tbsp
fresh coriander leaves   1/2 cup
onion   3 tbsp

to serve
hung curd   1 cup
boondi    2 tbsp
salt to taste

for seasoning
oil 1 tsp
cumin 1/4 tsp
red chillies 2
curry leaves 4-5
red chilli paste 1 tsp

METHOD
for tikki
heat oil, add onion, paste, fry well with wee bit of salt
add corn, potato, salt, mix well
remove, add coconut, coriander leaves finely chopped, maida about 1-2 tbsp, breadcrumbs 2 tbsp
mix, see if it binds well, or else add little more bread crumbs
shape cutlets in desired shape, dust/ roll in flour & bread crumbs
heat oil in a pan, add cutlets & shallow fry till brown on both sides
make all in similar way & keep aside

for serving
mix curd, boondi, salt well, with little coriander leaves
heat oil in a small pan, add cumin, once it crackles, add red chillies, curry leaves, cry, add chilli paste, switch off the gas, mix well, pour over curd mixture, mix well

to serve, in a plate arrange the cutlets, in a small bowl, keep the curd mixture, garnish with coriander leaves & serve.




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