Name: PALAK TIKKI WITH TWIST recipe by Astha Mahajan at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5
Ingredients: Spinach leaves blanched 20-30; Bread slices 6; Potatoes boiled and peeled2 medium; Cumin powder 1/2 teaspoon; Oil 2 tablespoons; chilli powder 1 tsp; tomatoes 2; Tomato ketchup as required; Mint leaves; For dip; Hung curd 1/2 cup; Sugar if you like .; Salt, pepper and chilli flakes; Finely chopped bell peppers 1 medium .

Ingredients Serving: 5

Spinach leaves blanched 20-30
Bread slices 6
Potatoes boiled and peeled2 medium
Cumin powder 1/2 teaspoon
Oil 2 tablespoons
chilli powder 1 tsp
tomatoes 2
Tomato ketchup as required
Mint leaves
For dip
Hung curd 1/2 cup
Sugar if you like .
Salt, pepper and chilli flakes
Finely chopped bell peppers 1 medium .

Instructions

For dip mix all the ingredients above in a bowl.
Chop the spinach in a chopper and put into a bowl
Break 3 bread slices and crumble.
Grate the potatoes into the bowl with spinach and mix. Add salt, cumin powder and chilli powder and breadcrumbs and mix with hand.
Heat oil in a non-stick pan. Shape the mixture into small round tikkis.
Place a small cutter over 3 bread slices and cut small rounds.
Place the tikki on one side of the pan and shallow-fry. On the other side of the pan place the bread rounds and toast.
Switch off the heat from under the pan. Line up the bread rounds on the table top. Place a drop of tomato ketchup.
Place a tikki over it. Now put the hung curd dip on it.
Garnish with mint leaves and tomato piece.
Arrange the tikkis on a serving plate and serve.

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