Palak ki Shaami

Ingredients list for Palak ki Shaami

• 2 cups Spinach blanched and pureed
• 2 tablespo to shallow fry Semolina
• ½ cup semolina
• to taste Salt
• 1 teaspoon mace-cardamom powder
• 1½ teaspoons green chillies finely chopped
• 2 tablespoons chhunda
• 1 teaspoon ginger finely chopped
• for garnis A few fresh coriander leaves

Method

1. Heat 2 tbsps ghee in a non-stick kadai. Add semolina and sauté till light golden.
2. Add spinach puree, mix well and sauté on low heat till thick and moisture dries up.
3. Add salt, mace-cardamom powder, ½ tsp chopped green chilli, mix well and cook further till done. Transfer in a bowl and cool to room temperature.
4. Combine chhunda, remaining green chilli and ginger on a worktop. Chop further. Add salt and mix well.
5. Divide spinach mixture into 8 equal portions and stuff each portion with chhunda mixture and shape them into tikkis.
6. Heat ghee in a non-stick pan. Place tikkis in it and shallow-fry on low heat till evenly golden from both sides. Drain on absorbent paper.
7. Place tikkis on a serving plate, top with little leftover chhunda mixture, garnish with coriander leaves and serve hot.

Nutrition Info