| Item | Quantity |
|---|---|
| Spinach | 5 cups |
| Green peas, shelled, boiled and mashed | ½ cup |
| Potatoes, boiled, peeled and grated | ¾ medium |
| Green chillies, chopped | 1 no |
| Ginger, chopped | 2-inch pieces |
| Fresh coriander leaves, chopped | 2 Tbsp |
| Chaat masala | 1 tsp |
| Salt | To taste |
| Cornflour/corn starch | 2 Tbsp |
| Oil | For deep frying |
Method
• Blanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh in cold water and squeeze out excess water. Finely chop.
• Mix spinach, peas and potatoes. Add green chilies, ginger, coriander leaves, chaat masala and salt to taste. Add corn flour for binding.
• Divide the mixture into twenty-four equal portions. Shape each portion into a ball and then press it between your palms to give it a flat tikki shape.
• Heat sufficient oil in a kadai. Deep-fry the tikkis on medium heat for three to four minutes. Drain onto an absorbent paper. Serve hot with a sauce of your choice.