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Nadier Palak Tikki ( Kebabs and Tikkis Recipes)
Tarla Dalal
• 18 July, 2014
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Table of Content
Tags
Soaking Time
0
Preparation Time
5 Mins
Cooking Time
5 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
10 Mins
Makes
30 tikkis
Ingredients
Main Ingredients
- 3 lotus stem (kamal kakdi / bhein) , cleaned and grated
- 1 cup boiled and mashed potatoes
- 1/2 cup finally chopped spinach (palak)
- 1/4 cup chopped coriander (dhania)
- 1/2 cup finely chopped onion
- 1 tsp fennel seeds (saunf) powder
- 1/2 tsp garam masala
- 2 tsp finely chopped green chillies
- 2 tbsp cornflour
- salt to taste
- 1/2 tsp garam masala
Method
- 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.
Nadier Palak Tikki ( Kebabs and Tikkis Recipes) recipe with step by step photos
Nutrient values (Abbrv)per plate
nullClick here to view Calories for Nadier Palak Tikki ( Kebabs and Tikkis Recipes)
The Nutrient info is complete
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