Palak ki Shaami Recipe

This recipe is from FoodFood TV channel & has featured on Hi Tea.

Main Ingredients : Spinach leaves (palak), ghee

Cuisine : Fusion

Course : Snack

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Palak ki Shaami

Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

Palak ki Shaami Recipe - How to make Palak ki Shaami

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Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Spinach leaves (palak) blanched and pureed2 cups

  • ghee 2 tablespo to shallow fry

  • semolina ½ cup

  • Salt to taste

  • mace-cardamom powder 1 teaspoon

  • green chillies finely chopped1½ teaspoons

  • chhunda 2 tablespoons

  • ginger finely chopped1 teaspoon

  • A few fresh coriander leaves for garnis

Method

Step 1

Heat 2 tbsps ghee in a non-stick kadai. Add semolina and sauté till light golden.

Step 2

Add spinach puree, mix well and sauté on low heat till thick and moisture dries up.

Step 3

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.

Step 4

Combine chhunda, remaining green chilli and ginger on a worktop. Chop further. Add salt and mix well.

Step 5

Divide spinach mixture into 8 equal portions and stuff each portion with chhunda mixture and shape them into tikkis.

Step 6

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.

Step 7

Place tikkis on a serving plate, top with little leftover chhunda mixture, garnish with coriander leaves and serve hot.

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