An easy yet delicious recipe for corn aloo tikki, or spicy corn and potato cutlets. These are vegetarian and perfect for entertaining.
Even though I have made this recipe for corn aloo tikkis a number of times now, I have never been able to photograph the tikkis and as a result it has taken so long to share the recipe with you guys. I am never left with any leftovers, even when I have doubled, tripled the recipe, since people love these corn aloo tikkis and every last tikki gets over before I can shoot them for the blog. I finally decided to make them only for the blog this time and well here we are today. These corn aloo tikkis are a crowd pleaser, and they will be a hit at your next party, I can guarantee that.
A tikki is basically what most people around the world call a cutlet. In India, we call it a tikki. So when I say corn aloo tikki I mean a cutlet made from corn and potatoes.
I adapted the recipe for these corn aloo tikkis from Sarah’s blog. You should check out her other recipes, she has a lovely collection of recipes.
There are a few things to keep in mind while making these.
Since I don’t add any corn flour to the mix, these do not deep fry well. Only shallow fry them in very little oil.
Also make sure that you refrigerate them and remove in batches, since these are best shallow fried when a little cold. This trick I learnt from a cook we had, who would always refrigerate the cutlets. He said that it helps in getting crunchy cutlets while cooking.
If you want to deep fry them add a little corn flour to the mix. I prefer my tikkis without corn flour, and the absence of it in these makes the corn and aloo tikkis just melt in your mouth when you eat them. And why they are such a hit with everyone.
So I wont bore you yet again with I have been busy and apologize yet again for being MIA. I think thats just been so overdone on the blog lately. So let’s get past that and let’s concentrate on today’s recipe.
Chicken Lettuce Wraps.
P.F Chang inspired chicken lettuce wraps.
Crazy easy to make and super delicious to eat. A great appetizer for parties or if you are trying to keep a check on your weight then the perfect meal. Plus, they are gluten free. You just have to make them. Like pronto. Even if you are a vegetarian, it shouldn’t stop you, because you can easily substitute the chicken for tofu. Been there, done that. So I can assure you it works. And works well.
The sudden urge to make lettuce wraps came by the other day when I went to Kylin, Chandigarh and ordered us some chicken lettuce wraps. They were good and they brought back wonderful memories of the PF. Changs lettuce wraps I have had in Phoenix. And the copy cat tofu recipe I made to take a potluck so that V would have something vegetarian to eat. They were so good that the meat lovers also had quite a bit of V’s dinner of lettuce wraps. Luckily I had made enough for everyone.
While I do have a recipe for this french lunch time snack of a bread muffin cup with a cheesy egg filling- to share today, I also have some news. The reason for my absence after my last post.
Two weeks back I lost my grandmother. Even though she was old and had not been keeping that well for years, the news of the death was unexpected. I was to visit her on the 20th and had my travel planned and tickets booked accordingly. Now I wish I had first come to her and then gone to visit my brother, but I guess that’s how it was supposed to be.
My grandmother loved and took care of all of us the best she could, and believe me she could.
For her, feeding us was the best way to show her affection, and she thought us polishing off everything she made was the best way we could return ours. And since most of my summer vacations during my school years were spent at my grandparents place, in two months of our stay it was a norm that my brother and I would at the least gain 10 kgs; the highest for me being about 18 kgs and and an increase in jean size from a respectable 27 to a not so healthy 36 inches. No doubt my grand mother was a great cook. I had plans during this visit to learn from her her chocolate ice cream (made from bottle gourd/ giya ), her sesame seed potatoes and her lip-smacking pickles. She had given me the recipes for all on the phone, but I thought I will ask her to show me once as well. But I guess that too was not meant to be.
Her recipe for dal paranthas is my go-to recipe when I can not think of anything better to make for V and me. And it will always remind me of her now.
Although growing up, my grandmother showed a slight preference towards my elder brother, once I was in college both of us became closer. The 6 months I spent trying to set up a baking venture, living at my grandparents place before I got married, got the two of us even more close. So when I got married she did not like that I was staying so far away and would constantly be worried and checking whether I was happy in the US, telling me that I have gone too far away.