Corn Cutlet with Wood Pressed Groundnut Oil

Corn Cutlet with Groundnut Oil

Craving something? No, don’t go out to have street food. It’s not advisable to eat outside food during the rainy season. Don’t get disappointed, try one of our favourite recipes today- Corn Cutlet, commonly known as Tikki. Let’s not wait anymore and move to the recipe quickly. 


For stuffing-

  • 1 medium corn cob
  • ½ tsp red chilli powder or 1-2 green chillies
  • ½ tsp chaat masala
  • 4 tsp finely chopped coriander 
  • 1 tsp finely chopped ginger
  • 1 tsp lemon juice
  • Salt as per taste

For Cutlet Crust-

  • 3 medium or 2 large potatoes (steamed/boiled)
  • 2 to 3 tbsp rice flour 
  • ¼ tsp red chilli powder
  • ¼ tsp cumin powder
  • ¼ tsp coriander powder
  • Salt as per taste
  • Groundnut oil for frying


For Stuffing-

  • Before you start cooking, steam/boil the corn. Remove the corn kernels carefully and keep them aside. Also, boil the potatoes.
  • Take a bowl and add the boiled corn, ginger,  green chillies, coriander leaves, chaat masala, red chilli powder and lemon juice. Mix them thoroughly.

For Cutlet Crust-

  • In another bowl, peel the boiled potatoes, mash them and let them cool.
  • Add rice flour, cumin powder, coriander powder, red chilli powder, and salt. 
  • Mix the ingredients thoroughly. Form equal-sized balls from the mixture.

Making and frying the cutlets

  • Flatten each ball on your palm. Place a few tsps of corn stuffing in the centre.
  • Cover the stuffing. Shape with your palms into medium tikkis. Similarly, make the rest of the cutlets. 
  • Heat groundnut oil in a frying pan. You can choose to either shallow fry or fry them with a little oil. Place the stuffed cutlet in oil. 
  • As one side turns golden and crisp, turn the cutlet over and fry the other side till that side turns golden as well. Turn a couple of times whenever needed.
  • Place the cooked cutlets on paper sheets/towels to remove the excess oil. 
  • Serve them with your favourite chutney or sauce.


Apply some oil to your palms before forming the cutlets. This way the potato mixture won't stick to your hands, and it becomes easier to shape the cutlets. 

You can choose to pan-fry these corn tikkis with a little oil. However, they won’t have the crispy texture that comes with shallow frying.

Now you don’t need to go out to fulfil your cravings. These delicious corn cutlets will blow you away! Give them a try!