Tuesday, 18 August 2015

MAKAI PALAK TIKKI / CORN STUFFED SPINACH TIKKI



MAKAI PALAK TIKKI / CORN STUFFED SPINACH TIKKI

INGREDIENTS

                            OUTER COVERING
Spinach leaves
1 bunch
Potatoes boiled and mashed
4 – 5 nos
Ginger
1 inch piece
Garlic
4 – 5 cloves
Green chillies    
3 – 4 nos
Fresh bread crumbs
½ - ¾ cup + ¼ cup for rolling
salt
T.T.
Tomato sliced
1 no
STUFFING
Fresh corn boiled
½ cup
Onion minced
1 no
Cheese cubes
3 nos
Chaat masala
¼ tsp
Pepper pdr
T.T.
Salt
T.T.


METHOD:

OUTER COVERING

1.       Blanch the spinach leaves and refresh them. Grind to a paste.

2.       Also grind to a paste the ginger, garlic and green chillies.

3.       Mix together these two pastes along with the potato and bread crumbs. Add salt to taste and roll into a soft dough.




STUFFING

4.       Boil the corn without adding salt.

5.       Drain completely and mix while still hot the corn along with onion and cheese.

6.       Add the chaat masala and pepper pdr and add salt only if required. Reserve.




ASSEMBLING

7.       Divide the dough into lemon sized balls.

8.       Take a ball and press in the centre to make a depression or cavity.

9.       Put some stuffing in the centre and seal the edges.

10.   Make it back into a ball.

11.   You can press it down lightly to form into a tikki or leave it as a ball.

12.   Roll the ball in bread crumbs if you like or use as it is and deep fry till golden brown.


13.   Serve hot with tomato ketchup.



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