Potato Corn Scallion Tikki With Cilantro Mint Chutney

Ingredients

• For the tikkis
• 3 russet potatoes (about 600 grams / 1 pound, 5 ounces), peeled and diced
• 200 grams (7 ounces) cooked corn, either stripped from 2 to 3 steamed fresh ears or drained from one can
• 6 scallions, chopped finely
• 1 green chile (such as jalapeño or serrano), finely minced
• 2 tablespoons corn starch
• 1 teaspoon chaat masala
• 1/2 teaspoon kosher salt
• 1 splash neutral oil, like sunflower, vegetable, or canola
• For the chutney
• 100 grams (3 1/2 ounces) fresh cilantro, leaves and stems
• 100 grams (3 1/2 oz) fresh mint, leaves only
• 2 green chiles (such as jalapeño or serrano), stemmed and halved
• 2 tablespoons freshly squeezed lime juice (from about 1 lime)
• 1 teaspoon kosher salt
• 1/2 teaspoon granulated sugar
• 3 tablespoons water, plus more as needed

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag