Ingredients
- 2 cups spinach/palak
- 2 medium size potatoes/aloo
- ¾ cup peas/matar, fresh or frozen
- 1 tsp chaat masala powder
- 1 tsp amchur powder/dry mango powder
- 2 tsp ginger-green chili paste or crushed (adjust as per your spice requirements)
- 2 and ½ tbsp besan/gram flour
- salt as required
- 1 or 2 tbsp oil for brushing the kababs
Method
- blanch the spinach in salted water. drain and keep them in a cold water. finely chop the spinach and keep aside.
- roast besan/gram flour in a small pan till it becomes aromatic and changes its color. don't over roast or darken the gram flour.
- steam or boil the potatoes and peas. in a bowl take the chopped spinach. grate the boiled potatoes in the bowl. add the peas & green-chili paste.
- mash the kabab mixture with a potato masher or with a wooden spoon.
- add all the dry spice powder, roasted gram flour and salt. mix the kabab mixture uniformly.
- Divide the mixture into 12 equal portions. Shape each portion into a round and flatten slightly.
- Pre heat the Airfryer at 200oC. Brush the Tikkis with oil and air fry at 180oC for 10 minutes or till slightly golden brown on the outside.
- Serve hot with chutney
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