How to make Palak Chole Tikki -

This hara kabab has chickpeas adding both volume and taste

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Spinach leaves (palak) (पालक के पत्ते ), Chickpeas (chole)

Cuisine : Punjabi

Course : Snacks and Starters

Palak Chole Tikki

Palak Chole Tikki Recipe Card


Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

Prep Time : 8-10 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Palak Chole Tikki Recipe

  • Spinach leaves (palak) blanched, drained and chopped 1 medium b

  • Chickpeas (chole) soaked overnight and boiled 1 cup

  • Green chillies 2

  • Garlic cloves 4-5

  • Salt to taste

  • Garam masala powder 2 teaspoons

  • Chaat masala 1 1/2 teaspoons

  • Breadcrumbs 1 cup

  • Oil for shallo greasing

  • Processed cheese 100 grams


Step 1

Squeeze out excess water from chopped spinach and place in a grinder jar. Add broken green chillies and garlic cloves and grind. Add chickpeas and grind again.

Step 2

Add salt, garam masala powder and chaat masala and grind into a coarse mixture. Transfer into a bowl and refrigerate for 15-20 minutes.

Step 3

Cut processed cheese into small cubes.

Step 4

Heat some oil in a non-stick pan.

Step 5

Add breadcrumbs to the spinach mixture and mix well.

Step 6

Grease your palms with oil and divide the spinach mixture into equal portions and shape them into balls. Stuff each ball with a cheese cube and shape into tikkis.

Step 7

Place tikkis in the pan and shallow-fry, turning sides, till evenly golden on both sides. Drain on absorbent paper.

Step 8

Serve hot with sweet red chilli sauce.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.