Chickpea & Spinach TikkiPriyanka Vithlani
Chickpea & Spinach Tikki
- Mixer /blender
- Cast iron tawa/cooking pan
- 1 medium bunch Spinach leaves palak blanched, drained and chopped (can use fresh coriander also as per the availability of fresh greens)
- 1/2 cup Chickpeas chole soaked overnight and boiled
- 2 Green chillies
- 4-5 Garlic cloves
- 2 tsp Grated ginger
- Salt to taste
- 1 tsp Garam masala powder
- 1 tsp Chaat masala
- 1 tbsp Soaked poha beaten rice for binding
- Cold pressed coconut oil for shallow greasing
- Squeeze out excess water from chopped, blanched spinach and place in a grinder jar. Add chopped green chillies, garlic cloves, ginger and grind.
- Add boiled chickpeas and grind again.
- Add salt, garam masala powder, chaat masala and grind into a coarse mixture.
- Transfer into a bowl and refrigerate for 15-20 minutes.
- After removing it out from the refrigerator, add soaked poha to the spinach mixture and mix well.
- Grease your palms with oil and divide the spinach mixture into equal portions and shape them into balls/tikkis as per choice.
- Place tikkis in the pan and shallow-fry, turning sides till evenly golden from both sides.
- Drain on absorbent paper.
- Serve hot with fresh coriander chutney.
- Chickpeas are rich in fibre, iron, vitamin B (folate) and calcium.
Folate is a B vitamin present abundantly in spinach that is imperative to healthy infant development.
- Relish and enjoy the hot snack or roll it with in a roti too as per choice and preferences.
- Prefer garden grown or organic spinach always.
- One can replace white chickpeas with black chana/ lobhia/ rajma (pre-soaked).
- One can replace the chickpeas with steamed sprouts too.
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