We actually made two kinds of tikkis (or koftas or cutlets,they were kinda similar), one with aloo and palak and one with raw banana. The raw banana one was more like a kebab and a tad more time consuming while these aloo palak tikkis came together in a jiffy especially since we boiled the potatoes ahead of time.
PALAK ALOO TIKKI RECIPE
Preparation time: 15 minutes
Cooking time: 10 minutes
Makes ~10-12 tikkis
Recipe source: Mom-in-law
- 2 cups of boiled and mashed potatoes (aloo)
- 1 cup of packed chopped spinach (palak)
- 1 tsp of minced ginger
- 1 green chill, chopped
- 1/2 tsp of powdered jeera or cumin
- 1 tbsp of rice flour
- 2 tbsp of besan or gram flour (adjust as required)
- To taste: of salt
- 1 tsp of oil + more for deep frying
1. Heat 1 tsp oil in a pan and add the ginger and green chillies.
2. Saute for a minute and add the chopped spinach.
3. Once the spinach has wilted and is semi-cooked (about 2-3 mins), add to the mashed potato.
4. Add rice flour, besan, salt, and jeera to this.
5. Mix well to form a thick tikki dough that’s not very moist. If it seems sticky, add more besan.
6. Make lime-sized balls with the tikki dough and set aside.
7. Heat the oil for deep frying. Fry the tikkis until golden brown turning them in the oil at regular intervals.
Serve aloo palak tikkis hot with green chutney or tomato ketchup.