Baby corn and potato makes a great combination. Making tikkis out of it in a combination or making cutlets out of it along with a few other vegetables will be a best choice to make the kids eat a lot of vegetables.
Potatoes - 4 nos
Sweet corn - 1/2 cup
Green Peas - 1/4 cup
Red Chilly powder - 1/2 tsp
Garam Masala Powder - 1/4 tsp
Chat masala powder - 1/2 tsp
Amchur Powder - 1 tsp
Coriander leaves - 1/4 cup
Mint leaves - 1/4 cup
Salt to taste
Corn flour - 1/4 cup
Bread Crumbs - 1 cup
Lemon Juice - 1/2 tsp
Oil for frying
Boil and grate potatoes. Boil corn and green peas separately (if dry green peas is used, it should be soaked over night and then boiled).
In a large mixing bowl, add the grated potato, salt, turmeric powder, amchur powder, red chilly powder, chat masala, garam masala, coriander leaves, mint leaves and mixed well. (Alternatively you can grind coriander leaves and mint leaves along with the other masala powders and salt and mix it with the grated potato). Mix all well to make a thick dough. (Add little corn flour, if the mixture is little watery)
In another bowl add peas, corn, salt, 1/4 tsp garam masala, salt and lemon juice. Mix well and let it set.
In a shallow bowl add corn flour, salt and little water to make a batter. Should flow freely when it is poured from above using a spoon.
Divide the potato mixture into large lemon sized balls. Flatten them, and add about a spoon of peas corn mixture. Fold and cover with potato and make them into a cylinder. (It can remain as cylinder or can be flattenned out a bit). Let it set for a few mins.
Spread the bread crumbs in a plate. Roll the tikkis in the batter and again in bread crumbs.
Heat oil in a shallow pan. Fry the tikkis one by one till they are golden brown.
Serve hot with mint chutney and tomato ketchup.