Suvir Sarans Spinach And Potato Patties Palak Ki Tiki Recipes
SUVIR SARAN'S SPINACH AND POTATO PATTIES (PALAK KI TIKI)
Categories Vegetable
Number Of Ingredients 11
Steps:
- Steam potatoes over 1 inch of boiling water until tender, about 15 minutes. Transfer to a wide bowl and mash with a fork. Add remaining ingredients except panko or chickpea flour and oil and mix well with your hands, squeezing the ingredients together. There will still be small chunks of potato and potato skin in the mixture. Taste and adjust seasoning.
- Scoop out about 1/2 cup of the spinach-potato mixture, roll it with the palm of your hand to make a ball, and coat with panko or chickpea flour. Then press down to flatten to a 3 to 3 1/2-inch cake. Continue with remaining mixture. Chill for at least 1 hour.
- When you're ready to cook, place a rack over a sheet pan. Heat 2 tablespoons of oil in a large frying pan over high heat. Swirl pan to coat with the hot oil. Lower heat to medium. Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes. Turn and brown for about 4 more minutes. Remove to the rack. Heat remaining oil in pan and cook remaining patties. Keep patties in a low oven until ready to serve. Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.
- Tip Advance preparation: You can form the patties and keep them refrigerated for up to 2 days, or cook them all the way through and keep them refrigerated for 2 or 3 days. Reheat on a baking sheet in a low oven for 10 to 15 minutes. The patties freeze well. Thaw completely before reheating.
PALAK KI PURI ( A PURI MADE OF FRESH SPINACH)
I made this today for dinner and all at home loved it! For one thing, its very nutritious and for another, its tasty and a nice variation from the usual white colour roti.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 50m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Clean and wash spinach.
- Place in a pan with little water and onion.
- Cook until tender.
- Drain and grind to a paste.
- Sift flour and salt in a large bowl.
- Add spinach and milk to make a stiff dough.
- Knead the dough well.
- Divide it into 20 parts.
- Roll them out into round puris of 3" (7 1/2 cms) diameter each.
- Heat oil in a deep frying pan and fry 1 or 2 puris at a time.
- Turn once.
- Remove when both sides are cooked.
- Serve hot with youghurt.
Nutrition Facts : Calories 81.6, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.2, Sodium 186.3, Carbohydrate 17.2, Fiber 3.1, Sugar 0.3, Protein 3.5
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