By Rajlakshmi
November 21, 2025
Tikkis come in all shapes and flavours. From aloo tikki to paneer to tikki to corn tikki, the snack’s ubiquity on Indian streets, especially in North India, is proof that tikki is here to stay for a long, long time. But if you’re ever worried about whether you’re consuming too much, you can make some healthy tikkis as well. Such is the corn tikki. It’s super easy, crispy and fun to make when you have an instant hunger to satiate. Follow this recipe at home.
100 grams of sweetcorn kernels, boiled 2 big potatoes, boiled and mashed 4-5 bread slices, ground into powder form 1 teaspoon of cumin powder 1 teaspoon of Kashmiri red chilli powder ½ teaspoon of ginger and garlic paste ½ teaspoon of chaat masala ½ teaspoon of black pepper powder
2 teaspoons of amchur powder 2 green chillies, sliced from the middle 1 small onion, chopped 7-8 coriander sprigs 2 teaspoons of corn flour 200 grams of grated cheddar cheese
In a bowl, mix the ingredients together.
Once it turns into a paste-like consistency, use your hands to make round dough balls out of it.
Flatten the balls with your palms. Place it on a tray to let it set.
Take the grated cheese and add it to the tikki dough. Roll it again gently and flatten it again.
Keep the tray of tikkis in the refrigerator for 30 minutes. Heat oil in a pan, and one by one begin to drop the tikkis in it.
Cook the tikki on both sides until golden brown. Remove from the heat. Serve corn tikki with chutney and sauces.