Nadier Palak Tikki ( Kebabs and Tikkis Recipes)
by Tarla Dalal
Added to 55 cookbooks
This recipe has been viewed 27711 times
A traditional tikki made with lotus roots, potatoes and spinach, combined with a tangy green paste and delicately flavoured with fennel powder.
- Combine all the ingredients including the prepared paste in a bowl and mix well.
- Divide the mixture into 30 equal portions and shape each portion into a small oval tikki.
- 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.
- Drain on an absorbent paper and serve hot.
Nutrient values per tikki
|Vitamin A||100.3 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||1.4 mg|
|Folic Acid||4.4 mcg|
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