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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