Palak Tikki

Ingredients 

• 20-30 spinach blanched
• 6 brown bread slices
• 1 medium potato boiled and peeled
• Salt to taste
• ½ teaspoon cumin powder
• 2 tablespoon oil + to grease
• A few Iceberg lettuce leaves
• Tomato ketchup as required 
• 2-3 cheese slices cut into small squares
• 2-3 red cherry tomatoes halved

Method

1. Put the spinach in a chopper jar and chop. Transfer them into a mixing bowl.
2. Tear 3 brown bread slices and put them into a clear chopper jar and crumble them.
3. Grate the potato into the bowl with spinach. Add salt, cumin powder and breadcrumbs and mix them well with your hand.
4. Heat 2 tablespoons oil on one side of a non-stick pan. Grease your palms with a little oil. Take small portions of the mixture and shape them into tikkis and keep them on the chopping board.
5. Cut small roundels from the remaining brown bread slices with a small cookie cutter
6. When the oil is well heated, keep the tikkis in it and shallow-fry on medium heat, turning sides till light golden. Keep the bread roundels on the other side and toast, turning sides, till crisp.
7. Cut some lettuce leaves into small squares.
8. Keep the bread roundels on the table top, put some tomato ketchup in the centre of each roundel, keep 1 piece of lettuce over each, keep 1 tikki over each and top with a cheese square. Pass a toothpick through each cherry tomato half and prick them over each bread-palak tikki.
9. Arrange them on a serving platter and serve them immediately.
10. Cut cheese into small squares and place a square on each tikki. Place a tomato piece on top and pierce a toothpick through all the layers.
11. Arrange the tikkis on a serving plate and serve.

Nutrition Info