Potato, Corn & Scallion Tikki With Cilantro-Mint Chutney | Brinda Cooks the Books скачать в хорошем качестве

Potato, Corn & Scallion Tikki With Cilantro-Mint Chutney | Brinda Cooks the Books

Brinda is making crispy, very snack-able tikki, lightly adapted from ‪@FoodwithChetna‬ 's cookbook, Healthy Indian Vegetarian! GET THE RECIPE ►► https://f52.co/339oBcb 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 SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook:   / food52   Instagram:   / food52   Pinterest:   / food52   Twitter:   / food52   Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.