These makai tikkis are great as appetizers or cocktail snacks and go really fast. They can be simply served with ketchup or any chili sauce of your choice.
Makai Tikkis or corn kebabs as some call them appeared on catering menus almost two decades ago, and were a delectable offering that were difficult to ignore. Now we see Makai tikki on almost every restaurant menu, but alas they are becoming unhealthier and tasteless day by day.
The versions we get at the few take out places we frequent are mostly laden with some kind of flour, over spiced, and deep fried. You would be lucky to see any actual corn in them.
Makai Tikkis or sweet corn fritters are great as a snack or appetizer. Mildly spiced with coriander powder and garlic, the corn shines through.
- 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
- Boil or pressure cook the corn so that it is soft and cooked. Alternately you can boil frozen corn or use washed canned corn.
- 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.
- Boil, peel and mash 2 potatoes and add them to the corn mixture.
- Add the grated paneer ( or cashew paste or tofu if substituting paneer).
- Add all the spices as mentioned, flour, lots of black pepper and salt to taste. Use salt sparingly.
- Mix everything together with a fork.
- Heat the ableskiver pan and add a drop of oil to each mould.
- 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.
- Place the 'balls' in the pan moulds. Gradually turn them using a wooden skewer or fork tip until they are evenly browned.
- Serve hot with ketchup or sauce of choice.