Palak Tikki | Cooksmart | Sanjeev Kapoor Khazana

Spinach and potato mixture shaped into tikkis, shallow fried and served on toasted bread

PALAK TIKKI

Ingredients

20-30 spinach leaves, blanched
6 brown bread slices
2 medium potatoes, boiled and peeled
½ tsp cumin powder
2 tbsps oil
A few iceberg lettuce leaves
6 cherry tomatoes
Tomato ketchup as required
2-3 cheese slices

Method

1. Chop spinach in a chopper and put into a bowl.
2. Break 3 bread slices and crumble in the chopper.
3. Grate the potatoes into the bowl with spinach and mix. Add salt, cumin powder and breadcrumbs and mix with hand.
4. Heat oil in a non-stick pan. Shape the mixture into small round tikkies.
5. Place a small cutter over 3 bread slices and cut small rounds.
6. Place the tikki on one side of the pan and shallow-fry. On the other side of the pan place the bread roundels and toast.
7. Cut lettuce leaves into small squares. Halve cherry tomatoes.
8. Switch off the heat from under the pan. Line up the bread roundels on the table top. Place a drop of tomato ketchup on each and top it with a piece of lettuce.
9. Place a tikki over the lettuce.
10. Cut cheese into small squares and place a square on each tikki. Place a tomato piece on top and pierce a toothpick through all the layers.
11. Arrange the tikkis on a serving plate and serve.

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Cuisine - Indian

Course - starter

Dish - starter