For aloo tikki
Potato boiled and mashed
Black pepper powder
Fennel seed (saunf) powder
For pea-spinach tikki
Green peas boiled and mashed
Spinach blanched and chopped
1 inch piece
Green chillies finely chopped
Potatoes boiled and mashed
Fresh coriander leaves finely chopped
a few sprigs
Cornflour/ corn starch
For corn filling
American corn kernels boiled
Low fat cottage cheese (paneer) grated
Red chilli powder
Heat one tablespoon of oil in a non-stick pan. Add cumin seeds and when they change colour add onion and sauté for a half a minute. Add potatoes, salt, black pepper powder and fennel powder and sauté for a minute. Remove from heat. Transfer into a bowl.
Heat another tablespoon of oil in a non-stick pan and add ginger. Add peas, green chillies and sauté for a minute. Add spinach and stir. Take care that the colour of spinach does not change. Add salt, mix and remove into a bowl.
Add potatoes, coriander leaves and mix. Add cornflour and mix properly. Take equal portions of the potato mixture and shape them into balls. Flatten slightly. Similarly prepare tikkis from the pea-spinach mixture.
Use a cutter to cut both tikkis into roundels. With a smaller cutter cut a roundel from the center of the pea-spinach tikki to make it doughnut shaped. Now place the doughnut shaped pea-spinach tikki over the potato tikki.
Mix together boiled American corn, crumbled paneer, red chilli powder and salt. Place a little portion of this mixture in the center cavity of the pea-spinach tikki and press lightly. Brush the tikkis with oil on one side. Place under medium hot grill and cook till golden.
Turn over and brush again with oil. Cook this side similarly. Serve hot with chutney of your choice.