Ingredients:

corn kernels boiled 1/2 cup

cottage cheese 150 grams

green capsicum 1 medium

oil 1 1/2 teaspoons

onion finely chopped 1 medium

ginger-garlic paste 1 teaspoon

cornflakes 1 cup

potato chips 3/4 cup

refined flour 3 teaspoons + 2 tablespoons

crushed black peppercorns to taste

salt to taste

oil for shallow frying

salad leaves 5-6

Directions:

1. Finely chop capsicum. Heat oil in a non-stick pan. Add onion and sauté well. Add chopped capsicum, toss to mix and sauté well.

2. Add ginger-garlic paste, mix and sauté on high heat till onion turns golden. Put cornflakes in a crusher and crush finely. Transfer into a bowl.

3. Put potato chips in the crusher and crush coarsely. Add corn kernels to the pan, toss to mix and cook for 2 minutes.

4. Grate cottage cheese in another bowl. Add 3 tsps. refined flour to the pan, mix and sauté well. Add crushed peppercorns and toss to mix. Add salt and toss to mix. Mash with the back of a ladle and cook for 2 minutes.

5. Add cooked corn mixture to the cottage cheese along with three-fourth of crushed cornflakes and mix well. Add crushed potato chips and mix well.

6. Combine 2 tbsp. refined flour, remaining crushed cornflakes and salt in a bowl. Add water as required and mix well into a thin batter of pouring consistency.

7. Heat some oil in a non-stick pan. Divide corn-cottage cheese mixture into equal portions and shape them into tikkis. Dip tikkis in the batter, place on the pan and shallow-fry till golden from both sides.

8. Finely chop salad leaves and place on a serving platter. Place tikkis on top and serve hot.

Bon Appetit!