How to make Palak ki Shaami

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

Main Ingredients : Spinach (पालक), Semolina

Cuisine : Hyderabadi

Course : Snacks and Starters

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Palak ki Shaami Recipe Card

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.

For more recipes related to Palak ki Shaami checkout Crispy Spinach Parcels, Hara Bhara Kabab, Spinach Corn Cheese Sandwich Toast, Spinach Pie . You can also find more Snacks and Starters recipes like Pav Bhaji, Pancake Eggs, Mutton Boti Burger, Spicy Cheese Crackers.

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Palak ki Shaami Recipe

  • Spinach blanched and pureed 2 cups

  • Semolina 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.