Palak Corn Tikki Chilla
Ingredients For Chilla:
  • 450 g besan
  • 90 g finely chopped onion
  • 90 g finely chopped tomato
  • g finely chopped coriander leaves
  • 10 g finely chopped green chillies
  • 10 g finely chopped ginger
  • 3 g turmeric powder
  • 5 g ajwain
  • 10 g salt
  • 350 g water
  • 200 g refined oil
  • 5 g red chilli powder
Ingredients For Stuffing:
  • 480 g Handi Palak Corn Tikki
  • 200 g iceberg lettuce
  • 300 g curd
  • 10 g salt
  • 3 g finely chopped green chillies
  • 10 g chopped coriander leaves
  • 60 g mint mayonnaise
  • 60 g ketchup
Instructions for Hung Curd:
  1. Hang the curd in a muslin cloth to take out the excess whey for about 30 minutes. Remove in a bowl, add green chillies, salt and coriander. Mix well and keep refrigerated.
Instructions for Chilla:
  1. Air fry or Deep fry the Palak Corn Tikkis. Cut them in half and keep aside.
  2. In a mixing bowl, add all the ingredients other than water and oil.
  3. Add water and whisk the mixture to a smooth batter to pouring consistency.
  4. Heat a skillet over medium flame and oil it. Spread a ladle full of batter and pour on the pan.
  5. Spread the batter to form a 6-inch circle. Drizzle some oil on the sides and let one side cook till golden brown.
  6. Flip the chilla on the other side and cook for 2-3 minutes.
  7. Remove from the pan and keep aside.
Instructions to assemble:
  1. In a plate, lay the chilla open and apply a layer of iceberg lettuce leaves. Place the halved Palak Corn Tikki on one side of the chilla and apply hung curd on the patty.
  2. Fold the other half of the chilla to form a half moon shape. Repeat the assembly till all chillas are arranged.
  3. Serve with tomato ketchup and mint mayonnaise.