Lehsuni Matki Palak Tikki
by Tarla Dalal
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Added to 91 cookbooks
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Lehsuni Matki Palak Tikki is nothing short of magic for garlic lovers. Sprouted matki, a storehouse of nutrients, is hardly used in routine cooking. This delectable tikki is a great way to use this wonder ingredient. To avoid losing nutrients, make sure you cook the matki in a covered pan. These toothsome tikkis also feature heart-friendly, cholesterol-lowering garlic and spinach, which helps build immunity with ample vitamin A and folic acid.
- Combine the matki with 1 cup of water and little salt in a deep non-stick pan and mix well. Cover with a lid and cook on a medium flame for 8 to 10 minutes or till the matki is tender. Allow it to cool slightly and blend in a mixer to a coarse mixture.
- Combine all the ingredients, including the matki mixture and little salt, in a deep bowl and mix well.
- Divide the mixture into 10 equal portions and shape each portion into a 50 mm. (2?) diameter thin flat, round tikki.
- Heat a non-stick tava (griddle) and grease it using ½ tsp of oil.
- Cook each tikki, using ¼ tsp of oil, till they turn golden brown in colour from both the sides.
- Serve immediately with healthy green chutney.
Nutrient values (Abbrv) per tikki
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