I had two large corn on the cobs ( or corns on the cob?) lying around, and a lazy saturday evening ahead. Everyone welcomed the thought of fresh munchies while watching a nice movie. The recipe is simple and lightly spiced, since sweet corn has a subtle flavour that can be easily overpowered by spices, and I wanted the natural corn flavour to come through. I am using partially creamed corn, but with a few kernels still intact, and then the usual base of potatoes and grated paneer. Paneer can absolutely be left out to veganize this dish. You can use tofu instead of paneer, though it will not give the same taste and texture. You can use half a cup cashew paste, however, to get a similar rich flavour. I am using fresh boiled corn, but frozen corn or canned corn will also do. The fresh will give the best flavour. Fresh minced garlic, and dried onion flakes along with some coriander powder provide the spice base.
I am using my favourite 'Appe patra ' or Ableskiever pan to make these. This pan is very handy and I get tikkis that are crispy on the outside using only a few drops of oil for each batch. You have to patiently keep turning the fritters or tikkis till you get uniformly crisped balls. You can always deep fry these, if you do not care about how much oil you use. Alternately, these can be placed in neat rows on a sheet pan, sprayed with PAM etc. and baked in a 350 deg oven ( turned periodically). I got about 4 batches i.e 28-30 of these from these recipes, but they disappeared pretty fast.
The detailed recipe is as follows -
2 large corns on the cob or whole maize
2 medium potatoes
1 cup grated paneer
1 tsp minced fresh garlic
2 tsp dehydrated onion
1 tsp coriander powder
1 tsp cayenne pepper
2 TBsp rice flour or all purpose flour
salt and pepper
1) Boil or pressure cook the corn so that it is soft and cooked. Alternately you can boil frozen corn or use washed canned corn.
2) Remove the corn kernels from the cob using a knife ( tricky process) or plucking them individually with your fingers. Add this and 2-3 cloves garlic in the food processor and pulse through until most of it is a thick pulp but some corn kernels remain. This should yield about 2 cups of thick corn puree.
3) Boil, peel and mash 2 potatoes and add them to the corn mixture.
4) Add the grated paneer ( or cashew paste or tofu if substituting paneer).
5) Add all the spices as mentioned, flour, lots of black pepper and salt to taste. Use salt sparingly.
6) Mix everything together with a fork.
7)Heat the ableskieverpan and add a drop of oil to each mould.
8) Take some of the corn mixture in your palm and form small balls, slightly smaller than pingpong balls. You can of course, form these like patties and use a skillet or frying pan by all means.
9)Place the 'balls' in the pan moulds. Gradually turn them using a wooden skewer or fork tip until they are evenly browned.
10) Serve hot with ketchup or sauce of choice.
These makai tikkis or corn fritters or corn balls are very soft on the inside and literally melt in your mouth. These are great as a party appetizer and can also be served with a toothpick inserted in them.
I hope you try this recipe for makai tikkis and let me know how it turns out.