Palak ki Shaami This recipe is from FoodFood TV channel By Sanjeev Kapoor 04 May 2016 in Recipes Course New Update Main Ingredients Spinach, Semolina Cuisine Hyderabadi Course Snacks and Starters Prep Time 16-20 minutes Cook time 21-25 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg 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 Heat 2 tbsps ghee in a non-stick kadai. Add semolina and sauté till light golden. Add spinach puree, mix well and sauté on low heat till thick and moisture dries up. 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. Combine chhunda, remaining green chilli and ginger on a worktop. Chop further. Add salt and mix well. Divide spinach mixture into 8 equal portions and stuff each portion with chhunda mixture and shape them into tikkis. 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. Place tikkis on a serving plate, top with little leftover chhunda mixture, garnish with coriander leaves and serve hot. Nutrition Info Calories 913 Carbohydrates 77.6 Protein 12.4 Fat 61.4 Other Fiber Niacin- 2.1mg #Salt #Spinach Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article