Corn Paneer Tikki:
In India, tikkis are very popular, and there are plenty of varieties. They are mostly eaten as late-afternoon snacks. When it is monsoon season in India, almost everyone craves it. They are mostly deep-fried. But if we can have the same taste in a healthy way, then why not? Corn Paneer Tikkis are inspired by my paneer zucchini fritters. Generally, I make corn tikkis with potatoes. But this time, I decided to go with Paneer. Then I realized that if I do not use potatoes, then I need something else for binding. And what can be better than chickpea flour? But using only chickpea flour for binding may make these tikkis harder and doughy. So that is how I got the idea of cornflakes cereal. Using cornflakes cereal provides two advantages. It helps in binding as well as makes Tikki crispier. In this recipe, I cooked crushed corn kernels with chickpea flour and other veggies. It helped to absorb extra moisture from corn kernels and also helped to enhance flavor. After that, it was very easy, just mixed with the remaining ingredients and shaped tikkis. Corn Paneer Tikki can be served at any time of the day. It can be served as a starter or appetizer. This is good for breakfast, too, it is shallow fried, and veggies are used. It will satisfy our taste buds and keep us full for a long time. Serve the tikkis with your choice of chutney or with ketchup. Bring variations to our traditional tikkis with these healthy and delicious Corn Paneer Tikki. These tikkis can be thrown into a salad or used in your favorite sandwiches. Try at home and leave your experience, suggestions, or questions in the comment section below. You may also like: Stuffed Aloo Tikki Healthy Zucchini Paneer Fritters
