Palak aur Til ki Tikki

About Palak aur Til ki Tikki

Ingredients

• Spinach leaves (palak), chopped 10 to 12
• Sesame seeds (til), roasted 4 tsps
• Medium potatoes, boiled and peeled 2
• Medium onion, chopped ½
• Green chilli, chopped 1
• Salt to taste
• Garlic, minced 1 tsp
• Fresh coriander leaves, finely chopped 1 tbsp
• Oil 1 tbsp
• Ginger, cut into thin strips a few for garnish

How to Make Palak aur Til ki Tikki (Stepwise Photos)

Method

1. Take spinach, potatoes, onion, green chilli, sesame seeds, salt, garlic and coriander leaves in a bowl and mash them together till well mixed.
2. Divide the mixture into equal portions and shape them into tikkis.
3. Heat oil in a non-stick pan. Place the tikkis in the pan and cook, turning sides, till both sides are evenly done and golden.
4. Arrange them on a serving platter and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps