Nadier Palak Tikki ( Kebabs and Tikkis Recipes)


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A traditional tikki made with lotus roots, potatoes and spinach, combined with a tangy green paste and delicately flavoured with fennel powder.

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Makes 30 tikkis
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  1. Combine all the ingredients including the prepared paste in a bowl and mix well.
  2. Divide the mixture into 30 equal portions and shape each portion into a small oval tikki.
  3. Heat the mustard oil in a kadhai on a medium flame and deep-fry the tikkis till they are golden brown in colour from both sides.
  4. Drain on an absorbent paper and serve hot.
RECIPE SOURCE : Kebabs and TikkisBuy this cookbook
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