Palak ki Tikki

About Palak ki Tikki

Ingredients

• Spinach (palak), finely chopped 2 cups
• Medium potatoes, boiled and peeled 2
• Medium carrot, peeled and grated 1
• White radish, grated 3 tbsps
• Peanuts, roasted and crushed 2 tbsps
• Green chillies, chopped 1 tsp
• Salt to taste
• Oil 2 tbsps

How to Make Palak ki Tikki (Stepwise Photos)

Method

1. Put spinach, potato, carrot, white radish, peanuts, green chillies and salt in a bowl and mash them together till they are well mixed.
2. Divide the mixture into equal portions and shape each portion into a tikki.
3. Heat oil in a non-stick pan, keep the tikkis in the pan and cook, turning sides, till they are evenly cooked and golden on both sides. Drain on absorbent paper.
4. Arrange them on a serving platter and serve with a chutney of your choice.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

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

This is an easy and breezy show, where we take traditional foods and show how to make them with lower calories. The host gives out lots of tips and have a good time cooking for everyone. Healthy twists to our favorite preparations give the viewers a lighter option which everyone can enjoy without guilt.

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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