Spinach Potato Tikki
Spinach potato tikki is a good starter dish. It is hot and spicy, and you can enjoy it with tomato sauce. Reduce the quantity of chilies, if you want to make it less spicy.
Ingredients we will need for this recipe :
Potatoes (aloo) : . . . . . . . . . 4 to 5
Spinach (palak) : . . . . . . . . . 2 cups
Ginger paste (adrak) : . . . 1 tea spoon
Garlic paste (lasoon) : . . 1 tea spoon
Green Chilies (hari mirchi) : . . 3 to 4
Mustard seed (rai) : . . 1/4 tea spoon
Cumin seed (jeera) : . . 1/2 tea spoon
Carom seed (ajwain) : 1/2 tea spoon
Bread crumbs or suji : 2 table spoon
Oil (tel) for temper and shallow frying
Salt (namak) as per your taste
Boil potatoes till just cook. If it is over cooked, then tikki will become soft. Peel and mash cooked potatoes.
Heat water to boil and blanch spinach. Finely chop spinach and green chilies. Add to it ginger paste, garlic paste and salt. Mix it with mashed potatoes.
Prepare a temper with mustard seed, cumin seed and carom seed in little heated oil till seed starts crackle. Add this temper to mashed potatoes and mix it well.
Make flat tikkies and cover it with bread crumbs or suji (rawa). Heat oil in a non stick frying pan and fry tikkies till it is goden brown.
Serve spinach potato tikki with tomato sauce and green chutney.
Also try this recipe - Aloo Simla
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