These crunchy parcels of sweetcorn, potato and peppers cut with the masala trinity (chillies, garlic and ginger) and coated in crunchy semolina are straight from the Indian subcontinent’s rural northern heart. Full of flavour yet light and textured it’s a tiffin snack your taste buds will beg for just another portion. This Indian vegan recipe is one which keeps giving and the sweetness of the peppers and sweetcorn is subtly complemented with the earthy fragrance of the cumin and onion seeds. Time for the taste baiting to stop and time for you to get cooking!
- 4 green chillies
- 6 garlic cloves
- 1 thumb of ginger
- 1 x 340g tin of sweetcorn, drained
- 2 tbs veg oil plus more for frying
- 1 red pepper, diced
- 1 medium onion, diced
- 3 medium potatoes, peeled, boiled and cooled
- Handful of fresh coriander, finely chopped
- Handful of fresh mint, finely chopped
- 2 tsp cumin seeds
- 1 tsp onion seeds
- 50g cornflour
- Salt to season
- 200g coarse semolina
How To Make Sweetcorn Tikkis
In a blender, pulse the chillies, ginger, garlic and sweetcorn until you have coarse blend.
Heat the oil in a pan and add the pepper and onion cooking for a 4-5 minutes over a medium heat until they’ve softened. Take off the heat and allow to cool
Grate the potato into a large bowl and add handfuls of the sweetcorn mix, carefully squeezing out as much moisture as possible, now add the onion and pepper together with the sweetcorn and coriander and mint. Season with salt, drop in the cumin and onion seeds along with the cornflour, salt and mix gently. Cover and let the mix cool in the fridge for up to an hour.
Remove the sweetcorn mix, dust a cool surface with the semolina, grease your hands with some oil and tear off golf ball sized chunks and roll into a sphere, then gently roll each ball in the semolina to coat it and gently press down to create a flatter oval (easier to fry).
Heat the oil in a large frying pan or fryer to approx. 160oC and when it comes to heat test the temperature by dropping in a little of the mix, if it bounces to the top it’s hot enough. Fry in batches for 90 seconds until golden brown, then drain the bhajis on kitchen paper.
Serve with a chutney of choice.