Nadier Palak Tikki ( Kebabs and Tikkis Recipes)
by Tarla Dalal
16 May 2014
This recipe has been viewed 38631 times
A traditional tikki made with lotus roots, potatoes and spinach, combined with a tangy green paste and delicately flavoured with fennel powder.
Nadier Palak Tikki ( Kebabs and Tikkis Recipes) recipe - How to make Nadier Palak Tikki ( Kebabs and Tikkis Recipes)
Preparation Time: Cooking Time: Total Time:
Makes 30 tikkis
3 lotus stems , 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 onions
1 tsp fennel seeds (saunf) powder
1/2 tsp garam masala
2 tsp finely chopped green chillies
2 tbsp cornflour
salt to taste
mustard (rai / sarson) oil for deep-frying
Method
- 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.
Nutrient values per tikki
| Energy | 31 cal |
| Protein | 0.2 g |
| Carbohydrates | 1.7 g |
| Fiber | 0.2 g |
| Fat | 2.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 100.3 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 1.4 mg |
| Folic Acid | 4.4 mcg |
| Calcium | 3.9 mg |
| Iron | 0.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 1.3 mg |
| Potassium | 16.2 mg |
| Zinc | 0 mg |
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