Palak kala chana tikki Recipe

Cooking Directions

• STEP 1.In a blender, grind the cooked black chickpeas to a coarse paste.
• STEP 2.In a mixing bowl, combine the chickpea paste, blanched spinach, onions, ginger, garlic, and spices.
• STEP 3.Mix well to form a dough-like consistency. If needed, add breadcrumbs to bind the mixture.
• STEP 4.Divide the mixture into equal portions and shape them into flat patties.
• STEP 5.Heat oil in a pan and shallow fry the tikkis until golden brown on both sides.
• STEP 6.Serve hot with mint chutney or ketchup.

Cooking Tips

• Make sure to drain the cooked black chickpeas well before grinding to avoid excess moisture in the mixture.
• Blanch the spinach by dipping it in boiling water for a minute and then transferring it to ice-cold water.

Storage and Serving

• Leftover tikkis can be stored in the refrigerator for up to 2 days.
• Reheat in a pan or oven until heated through before serving.
• Serve with mint chutney or ketchup as a snack or appetizer.