Spinach Wrapped Punjabi Tikki
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Author swatijoshi55 Yield No Value
Published Sep 30, 2011 Cooking Time 20 Minutes
Recipe Type Veg-Main Preparation Time 15 Minutes
Ingredient Spinach Standing Time 10 Minutes

Its Very healthy kind of Snacks you can serve as Lunch/Dinner Starters as well as evening Snacks...

Recipe of Spinach Wrapped Punjabi Tikki

Ingredient Name Quantity Unit
Gram Flour (Besan) To Make Dry Batter 1 Cup
Spinach Leaf (Palak) To Wrap Tikkis 1 Bunch
Coriander Leaf (Hara Dhaniya) 1 Cup
Red Chilly Powder
Coriander Powder 1 Teaspoons
Onions (Thin Chopped) 1 Big
Green Chilly 3 Piece
Garlic 5 Clove
Lobiya (Chawla) half Small Cup
Green Monng (Sprouts) half Small Cup
Kabuli Chane 1 Small Cup
Kidney Beans (Rajma) 1 Small Cup
Suji (Rawa) To Make Crispy 1 & half cup Cup
Poppy Seed (Khas-Khas) 1 small Cup
Salt 2 tbsp To Taste
Butter Or Oil To Fry 100 Grams
Raisins (Kishmish) 50gm Grams


1.First Put all healthy ingredients Pulses (Rajma etc..) in one bowl & Soak in the water for whole night at least 6-7 hours. 2.Take water away from soaked Ingredients & put it into Pressure cooker with 2 glass of water for 15-20 mins (take 3-4 Whissels). 3.After that take out from cooker & keep aside in net kind of utensil.. 4.For Tikki Preparation; take a big vessel to add soaked ingredient then mash it well, now add Garlic & Chilly paste & finely chopped onions & chpped coriander leaves into it with Red chilly & Coriander Powder with salt to Taste. 4.Add Besan & Rawa to make it thick & dry batter or mixture to make easily tikiya of this. 5.Mix it well then taste it to check everything is fine. 6.Put some oil on your palm then take tikki mixture to give proper shape (round or Rectangle) whatever you like it & keep kishmish in center of tikki shape it & take poppy seeds on one plate cover both sides of Tikki. 7.Then take Spinach leaf spread butter on whole leaf & keep tikki into it & close both sides of spinach to cover tikki. 8.Heat a Pan or Tawa put oil or butter on surface of tawa & Put Spinach wrapped tikki on it. 9.Deep fry it on low flame till both side comes brown & same with all tikki. 10.For garnishing put some coriander leaves on Tikki & grated cheese. 11.Served with green chutney & Sauce

Recipe Tips

1.Please take care of Pressure Cookers whissels don't boil to much Kidney beans, Lobiya, Chane & Moong keep it dry (Medium) 2.Fry or Bake on low flame 3.Make sure turn back in every 5-10 mins
Posted Sep 30, 2011

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