Spinach Potato Tikki

Ingredients:

Red Potatoes 5 – 7
Spinach 2 Cups Packed
Ginger Garlic Paste 1/2tsp
Green Chiles 2 – 4
Cilantro few Sprigs
Bread Crumbs 2 Tbsps
Salt to taste
Oil as required

Talimpu: 

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/8 tsp
Oil 2 tsps

Method of preparation:

Wash, halve and boil potatoes until just cooked.
Once cooled, peel and mash the cooked potatoes.

Remove stems, wash and finely chop green chiles.
Wash and finely chop the spinach leaves.
Clean, wash and finely chop cilantro.

Heat a tbsp oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped green chiles and ginger garlic paste.
Fry briefly and stir in spinach leaves.
Once spinach leaves wilt, remove pan from heat.
Stir in mashed potatoes and salt.

Cool the mixture and form lemon sized balls out of the mixture.
Roll the balls in bread crumbs and slightly flatten them.
Repeat the same with remaining potato spinach mixture.

Heat a tsp of oil on a flat pan, place couple of the flattened spinach potato tikki on hot pan.
Fry on both sides until golden brown and remove from heat.
Repeat the same with any remaining patties.
Serve spinach potato patties sandwiched in any bread or with tomato ketchup or with green chutney.

Notes: Make sure to fry the tikki well.

Suggestions: If the potato is overcooked, the tikki becomes little soft. In such a case, add a tbsp or two of corn flour. Roll in sooji or sesame seeds if you don’t have bread crumbs.
Variations: Lemon juice can be added just before rolling the spinach potato mixture into tikki.