Sanjeev Kapoor

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Palak ki Shaami  Recipe

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

Preparation Time : 16-20 minutes

Cooking time : 21-25 minutes

Servings : 4

Palak ki Shaami

Main Ingredients

Spinach leaves (palak), ghee





Level Of Cooking



  • Spinach leaves (palak) blanched and pureed
    2 cups
  • ghee
    2 tablespo to shallow fry
  • semolina
    ½ cup
  • Salt
    to taste
  • mace-cardamom powder
    1 teaspoon
  • green chillies finely chopped
    1½ teaspoons
  • chhunda
    2 tablespoons
  • ginger finely chopped
    1 teaspoon
  • A few fresh coriander leaves
    for garnis


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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