Method
To prepare the potato covering, the way we do it for the usual potato tikkis or patties.

To prepare the filling:
Heat butter oil in a pan, sauté the garlic for a second and add the onions and fry for a minute. Add the drained and roughly mashed corn, salt, pepper, chaat masala, and garam masala powder. Mix well. Cook for 2 mins, remove, add the raisins, cashew nuts and coriander. Mix well.

To prepare the tikkis:
There are 2 ways of doing the same.

Apply oil in your palms, take a portion of the potato mixture, flatten, place a spoonful of the nutty corn in the centre, close and seal the ends or spread the potato mixture on a greased tray evenly. Spread the corn mixture and cover with the rest of the potato mixture. Using your finger tips lightly seal the edges and level the same.

Now cut out desired shapes using a knife. Coat them with dry bread crumbs.

Deep fry in medium hot oil until golden brown. Drain excess oil.

Serve hot with tomato sauce.

Chef’s variations:
Chicken mince with raisins as a filling
Keema mutter leftover can be used in the same way too.