Air fryer recipe · Starters
Palak Corn Tikki
Vibrant spinach and corn patties that are wholesome and crisp.
- 30 minTotal time
- 190°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 85kcal
- 3.2 gprotein
- 17.4 gcarbs
- 0.9 gfat
- 3.0 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Blanched spinach, chopped1.5 cups
- Boiled sweet corn1 cup
- Boiled potato2 medium
- Oats powder3 tbsp
- Chaat masala & pepperto taste
Method
Squeeze the spinach
Blanch the spinach briefly, then drain and squeeze out every drop of water before chopping it. Wet spinach loosens the whole mixture, so pressing it firmly dry is what lets the tikki hold a shape and crisp.
Combine the base
Mix the spinach and corn with the mashed potato, oats powder, chaat masala and pepper. The oats powder soaks up moisture and binds the mix while adding a subtle, nutty bite under the sweet corn.
Shape the tikkis
Form the mix into even round patties about a centimetre thick. Smooth the edges so they hold together and the patties crisp uniformly, since ragged edges crack and break off in the hot basket.
Brush both sides
Lightly oil both faces of each tikki for a golden crust and a surface that will not dry out. Lay them in a single, spaced layer so the hot air reaches all around and browns them evenly.
Air-fry till crisp
Air-fry at 190°C for 13 min, flipping once halfway, until the edges crisp and the green stays bright and the centre is hot. Serve them warm with garlic chutney.
