The idea to make tikkis came from mom, an inspiration for most of my culinary work. She’s always looking for alternatives to the normal everyday meal, but with a twist. To feed a family, you always think about cost effective options that are tasty and filling. These potato and corn tikkis are exactly that! They can be served as a snack or starter when you’re expecting guests, or as a side with your favorite meal. They are so simple and delicious, they can even be made ahead of time, and pan fried when you need them. Not only are they great to look at, but the kids will love them too! Making use of everyday ingredients with flavors that are not too overwhelming, people of all ages can enjoy these tasty little treats. The beauty with the potato is its versatility, I chose corn as a filling, but you can get creative with the alternative ingredients, and it will taste great!
A two step process that involves the preparation of potato and corn tikkis first and secondly the roasted red pepper sauce.
Potato and corn tikki preparation:
Preheat the oven to 177°C.
Place 2 red bell papers on a baking sheet and bake them in the oven for 15 – 20 minutes, turning it over once. Once done place the baked bell peppers in a glass bowl, and keep covered with a plastic wrap which will allow the steam from the peppers to separate the flesh from the skin.
Set them aside for a few minutes.Take the mashed potatoes and place some in a large mixing bowl.
In a small sauté pan, add 1-2 tablespoons of Noor Oil, and bring to a medium high temperature, add onions and sauté well add the chopped green chillies and cook for 2-3 minutes or until soft, add them to the mashed potatoes in the bowl.
Add the remaining ingredients like corn kernels, crushed red chillies, red chilli powder, ground coriander and cumin, salt, one egg and chopped cilantro into the bowl and mix well. Now the mixture is ready to be made into small patties or tikkis.
Take some amount of the mixture and roll out small round disks of 2 inch diameter using your palm. Prepare tikkis and keep them on a large platter and refrigerate them.
Roasted red pepper sauce preparation:
Remove the roasted red peppers from the glass bowl, remove the skin and seeds and discard. Place the red pepper pieces in a food processor or blender, coarsely puree. Add into a blender, yogurt, coriander, cumin, roasted garlic, and salt. Blend well.
Note: Do not run the blender for too long as the heat will break up the yoghurt. Transfer the sauce into a bowl and keep aside to chill in the fridge.
Now we set-up the breading station by placing two bowls side by side, one with the whisked egg and the other with bread crumbs. Pick the chilled tikkis one by one, dip them into the egg, then in the bread crumbs, coat them well and keep aside until the tikkis are ready to be fried.
Heat Noor Oil in a shallow pan under medium heat. Fry the tikkis in batches until golden brown turning once during the cooking process. Remove them from the Noor Oil and place them on an absorbent paper towel.
Serve the potato and corn tikkis hot, arranged around a plate with a small bowl of red pepper dipping sauce in the middle. Enjoy!