INGREDIENTS
Sprout & Palak Tikki
Servings - 4
INGREDIENTS
Whisked curd - 2 tablespoons
Green chutney - 2 tablespoons
Green mung bean sprouts - 250 grams
Onions - 40 grams
Boiled green peas - 70 grams
Ginger - 1 tablespoon
Green chili - 1 tablespoon
Cumin seeds - 1 teaspoon
Water - 80 milliliters
Grated paneer - 100 grams
Spinach - 10 grams
Roasted gram flour - 30 grams
Salt - 1 teaspoon
Garam masala - 1/2 teaspoon
Chaat masala - 1 teaspoon
Cumin powder - 1 teaspoon
Oil - for shallow frying
PREPARATION
1. In a bowl, add 2 tablespoon whisked curds and 2 tablespoons green chutney. Mix well to combine and keep aside.
2. In a blender, add 250 grams green mung bean sprouts, 40 grams onions, 70 grams boiled green peas, 1 tablespoon ginger, 1 tablespoon green chili, 1 teaspoon cumin seeds and 80 milliliters water. Blend until smooth.
3. Transfer the blended mixture to a bowl. Add 100 grams grated paneer, 10 grams spinach, 30 grams roasted gram flour, 1 teaspoon salt, 1/2 teaspoon garam masala, 1 teaspoon chaat masala, and 1 teaspoon cumin powder. Mix thoroughly to combine.
4. Take a portion of the mixture and shape it into tikkis with your hands. Place them on a dish and refrigerate for 10–15 minutes.
5. Heat oil in a pan over medium heat. Shallow fry the tikkis until golden brown and crispy on both sides.
6. Remove the tikkis from the pan and drain on absorbent paper.
7. Serve hot with prepared chutney.