Firstly peel the skin of the boiled potatoes, mash them and keep it aside on a plate.

Now boil the sweetcorn in a pressure pan till 4-5 whistles and switch off the flame. Once the pressure release and the pan cool down, open the lid and strain it and remove all the excess water and keep the boiled sweetcorn aside for 5 minutes.

Now mix boiled sweetcorn with mashed potatoes and add all the spices and coriander leaves and mix it well.

4.Now take the poha/beaten rice and grind it into a fine powder, this will act as a binder here.

Mix this into the above mixture and combine all the ingredients properly and roll small balls out of it and keep it aside. Press them a little and keep it aside.

For shallow frying, heat a non-stick pan and drizzle oil and place the tikkis on it.  Fry them until they turn golden brown.

Now flip the tikkis and cook the same way on the other side as well till they are golden brown and crispy.

Finally repeat the same procedure with all the sweet corn tikkis and serve them hot with green coriander chutney and tomato ketchup.