Reach Indians and South East Asians living in Australia



A perfect evening is loaded with chit-chat, laughter, drinks, and a delectable snack. And the one snack that has made many evenings memorable is the evergreen tikki. Here is a lip-smacking recipe of spinach and paneer tikki, with extra crunch.

Ingredients –

  • Spinach (blanched and chopped) – 2 cups
  • Paneer or cottage cheese (grated) – 200 gms
  • Potato (boiled and mashed) – 1 medium
  • Green Peas (boiled and mashed) – ½ cup
  • Besan or gram flour – 3 tablespoon
  • Ginger (finely chopped) – 2 tablespoon
  • Garlic (grated) – 4-5 cloves
  • Green chillies (finely chopped) – 2
  • Red chilli flakes – 1 teaspoon
  • Black pepper (finely crushed) – 1a teaspoon
  • Cumin powder – 1 teaspoon
  • Lemon juice – 2 teaspoon
  • Salt – to taste
  • Oil – 3 tablespoon
  • Chaat masala 

For Chutney –

  • Mint Leaves or Pudina (chopped) – 2 cups
  • Fresh coriander – 1 cup
  • Onion – 1 medium
  • Green Chillies – 5
  • Fresh ginger juice – 1 tablespoon
  • Garlic – 3 cloves
  • Lemon juice – 2 tablespoon
  • Salt – to taste

Method –

  • It is best to prepare the chutney first. To do that, put chopped mint leaves, coriander, green chillies, onion and garlic in a grinder. Add salt, lemon juice, and ginger juice and grind to a paste. While grinding, you can add just a bit of water, enough to give the chutney smooth, ketchup like consistency.
  • Now take a non-stick pan and heat 2tbsps vegetable or olive oil. Soon after, add chopped ginger and green chillies. Be careful while adding the grated garlic as it easily gets burned. Add to the pan 3tbsps besan and sauté it till it achieves a delectable brown colour. All this while keep the stove on low heat.
  • Remove water from the blanched spinach, chop it nicely, add it to the pan and mix well. Add salt and stir till the spinach is cooked.
  • Take a large bowl and transfer the contents of the pan to it. Add to the mix mashed potatoes, mashed green peas and paneer. Sprinkle red chilli flakes, cumin powder, finely crushed black pepper and lemon juice. Mix well, preferably with your hands. Do not mash the mixture to a paste.
  • Shape the prepared mixture into small tikkis and place them on a platter.
  • Put a non-stick tawa on heat and pour the remaining 1 tablespoon oil in it. Once the oil is heated, place the tikkis. Make sure the tikkis do not make contact with each other while cooking. Do not overcook one side, instead keep turning sides to cook evenly.
  • Your goal is to cook the tikkis till they are crispy and brown in colour. Once this is achieved, remove from heat immediately.

Sprinkle some chaat masala on tikkis and serve with the delicious green chutney on the side.

Baahir Atwal

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