Soya aur Palak ki Tikki

About Soya aur Palak ki Tikki

Ingredients

• Soya nuggets, soaked in warm water for 15 minutes and squeezed to remove excess water 15 to 20
• Spinach, chopped 50 gms
• Ginger-green chilli paste 1 tsp
• Garlic paste 1 tsp
• Medium onion, finely chopped ½
• Gram flour (besan) 4 tsps
• Roasted chana dal powder 4 tsps
• Salt to taste
• Oil 1 tbsp

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

Method

1. Put soya nuggets, ginger-chilli paste and garlic paste in blender jar and blend.
2. Transfer into a bowl, add onion, spinach, gram flour, chana dal powder and salt and mix well.
3. Divide into equal portions and shape them into tikkis.
4. Heat oil in a non-stick pan, place the tikkis in it and cook, turning sides, till equally done on both sides. Drain on absorbent paper.
5. 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