Palak Aur Kan­dali Tikki

Society - - MELANGE -


50 g kan­dali (net­tle grass)

100 g spinach

20 g brown bread

50 g potato

10 g cumin pow­der

50 ml oil

The art of mak­ing:

Chop the spinach and kan­dali in a chop­per and put into a bowl. Break 3 bread slices and crum­ble in the chop­per. Grate the pota­toes into the bowl with spinach and mix. Add salt, cumin pow­der and bread­crumbs and mix with hand. Heat oil in a non-stick pan. Shape the mix­ture into small round tikki. Place the tikki in the pan and shal­low-fry.

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