Creamy Corn Tikki Bites
A festive Indian fusion appetizer with three delicious layers: crispy aloo paneer tikkis, creamy corn white sauce, and the highlight — a spoon of achari-style tomato chutney right on top. Finished with festive garnishes, these bites are the perfect Diwali party snack — crispy, creamy, tangy, and masala-packed.
Ingredients
🥔 Aloo Tikki:
- 3 potatoes , boiled and mashed
- 1/2 cup paneer grated or crumbled
- 1 1/2 tbsp corn starch
- salt , to taste
- 1 tsp ginger green chili paste
- pinch red chili powder
- 1/4 tsp garam masala
- ghee , or oil for shallow frying
🌽 Creamy Corn White Sauce:
- 1 cup sweet corn kernels , boiled
- 1 tbsp butter
- 1 1/2 tbsp all purpose flour
- 1 1/2 cups milk
- 1/2 tsp black pepper powder
- 1/2 tsp red chili flakes
- 1/2 tsp mixed herbs , oregano or Italian seasoning
- 2 tbsp cheese , grated
- 1/2 tsp salt , adjust to taste
- 1/2 tsp sugar
🍅 Tomato Chutney:
- 1 tbsp oil
- 1 1/2 tsp panch phoran , cumin, kalonji, mustard, methi, and fennel seeds
- 1 medium onions , finely chopped
- 2 medium tomatoes , finely chopped
- 1 1/2 tsp ginger garlic green chili paste
- 1/2 tsp red chili powder
- 1/2 tsp coriander powder
- 1/2 tsp black salt
- 1/4 tsp garam masala
- 1/2 tsp sugar
- 1 tsp tomato ketchup
- 1 tsp hot sauce
- salt , to taste
- 1 tbsp cilantro , finely chopped
Garnish:
- pickled onions
- red chilies , finely chopped
- crushed chips , for the crunch
- microgreens
Instructions
Aloo Tikki:
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Mix potatoes, paneer, corn flour, salt, red chili powder, and garam masala into a smooth mixture.
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Shape into small, mini-sized tikkis.
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Just before serving, shallow fry in ghee or oil. Halfway through, press lightly to flatten so they crisp evenly.
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Fry until golden brown and crisp.
Creamy Corn White Sauce:
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Heat butter in a pan, add boiled corn, and sauté for 1 minute.
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Add flour and sauté for 2–3 minutes until fragrant.
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Slowly pour in milk, whisking continuously to avoid lumps.
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Add salt, sugar, black pepper, chili flakes, and mixed herbs. Stir well.
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Cook until the sauce thickens.
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Add grated cheese, mix until melted and creamy.
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Switch off the heat. Keep aside.
Tomato Chutney:
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Heat oil in a pan and add panchphoran. Let the seeds crackle.
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Add onions and sauté until translucent.
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Stir in ginger-garlic-green chili paste and sauté briefly.
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Add tomatoes, then all the spices: red chili powder, coriander powder, black salt, garam masala, sugar, and salt. Mix well.
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Add 2 tbsp water, cover, and cook until tomatoes turn soft and mushy.
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Stir in ketchup and hot sauce. Add 1 tbsp water if needed.
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Mash gently with a presser for smooth chutney consistency.
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Finish with cilantro. Keep aside.
Assembly & Garnish:
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Just before serving, fry the mini aloo tikkis until golden and crisp.
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Place the tikkis on a serving platter.
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Add a spoonful of creamy corn white sauce on each tikki.
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Top with one spoon of tomato chutney — this is the taste highlighter that ties it all together.
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Garnish with pickled onions, red chilies, crushed chips and microgreens! Your Creamy Corn Tiki Bites are ready!
Recipe Video
Recipe Notes
💡 Make-Ahead Party Prep
• Tikkis can be shaped a day in advance and refrigerated. Fry on the day of serving.
• Creamy corn white sauce can be made a day ahead and gently reheated.
• Tomato chutney can also be prepared a day before and warmed.
✨ This makes Creamy Corn Tikki Bites the perfect Diwali appetizer . All the prep can be done in advance — on the day, just fry the tikkis, assemble with corn and chutney, finish with garnishes, and serve hot.