How to make Palak ki Shaami
This recipe is from FoodFood TV channel & has featured on Hi Tea.
Main Ingredients : Spinach (पालक), Semolina
Cuisine : Hyderabadi
Course : Snacks and Starters
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Palak ki Shaami checkout Crispy Spinach Parcels, Hara Bhara Kabab, Spinach Corn Cheese Sandwich Toast, Spinach Pie . You can also find more Snacks and Starters recipes like Patti Samosa Ande Ke Seekh Kabab Chana roast Karela Bhakarwadi
Palak ki Shaami 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 : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Palak ki Shaami Recipe
Spinach blanched and pureed 2 cups
Semolina 2 tablespo to shallow fry
semolina ½ cup
Salt to taste
mace-cardamom powder 1 teaspoon
green chillies finely chopped 1½ teaspoons
chhunda 2 tablespoons
ginger finely chopped 1 teaspoon
A few fresh coriander leaves for garnis
Method
Step 1
Heat 2 tbsps ghee in a non-stick kadai. Add semolina and sauté till light golden.
Step 2
Add spinach puree, mix well and sauté on low heat till thick and moisture dries up.
Step 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.
Step 4
Combine chhunda, remaining green chilli and ginger on a worktop. Chop further. Add salt and mix well.
Step 5
Divide spinach mixture into 8 equal portions and stuff each portion with chhunda mixture and shape them into tikkis.
Step 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.
Step 7
Place tikkis on a serving plate, top with little leftover chhunda mixture, garnish with coriander leaves and serve hot.
Nutrition Info
Calories : 913 Kcal
Carbohydrates : 77.6 gm
Protein : 12.4 gm
Fat : 61.4 gm
Other : Niacin- 2.1mg
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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 www.sanjeevkapoor.com 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.
