Palak Tikki with Chana Gravy (Palak Tikki Chaat)

I like aloo tikki as its very popular snack in India. This time I tried aloo tikki with spinach or palak which makes this tikki more healthy option. I prepared Chana gravy also for this I use black chickpeas which are good source of protein and healthy option instead of white chickpeas.

I made spinach aloo tikki and served with kala chana gravy and topped with chopped onion, paneer, pomegranate and chutneys as Indian chole wali tikki.

Ingredients:

For Tikki

500 gm. Spinach, Finely Chopped

4 Potatoes, Boiled and Mashed

2 Tbsp. Cornflour

1 Tsp. Cumin Powder

Salt to Taste

1 Tsp. Red Chilies Powder

Oil for Deep frying

For Chana Gravy

1 Cup Black Chickpeas, Boiled

2 Tomato, Chopped

2 Tsp. Ghee
1/2 Tsp. Cumin Seeds

1 Tsp. Green Chills, Chopped

Salt to Taste

Red Chili Powder, Taste

1/2 Tsp. Garam Masala

1 Tsp. Coriander Powder

For Garnishing

Green Chutney

Sweet Chutney

Chopped Onion

Chopped Paneer

Chopped Green Coriander

Pomegranate

Sev

Instructions:

How to Make Tikki’s

Mix spinach, potatoes, spices and corn flour in one bowl.

Roll into small balls and flatten the same in your palm and shallow fry in oil.

How to Make Chana Gravy

Heat the cooking oil in a deep pan and when it is hot, add the cumin seeds.

Cook till they splutter. Add the green chillies and tomatoes and fry till soft.

Add the boiled chickpeas, all spices and mix well. Cook for 5-6 minutes.

Turn off the fire and garnish with lemon juice and green coriander.

How to Assemble on the Plate

Take a serving plate; add 1 ladle full of hot chana on a plate.

Place the hot tikki and press it down. Add ½ ladle of chana more on the pressed tikki.

Now add 2 tsp. meethi chutney and green chutney in such way it spreads all around.

Sprinkle paneer, boiled potatoes, onion, green coriander and sev. Serve hot.

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