Nadier Palak Tikkis


200 G - Lotus Roots, Scraped
100 G - Potatoes, Boiled, Peeled And Mashed
50 G - Spinach, Chopped Fine
1 Tsp - Cardamom Powder
1/2 Tsp - Cinnamon Powder
4 To 5 - Cloves
2 To 3 - Green Chillies, Chopped Fine
2.5 Cm - Ginger, Julienned
Mustard Oil For Deep Frying
Salt To Taste


Grate The Lotus Roots And Mix With The Mashed Potatoes And Chopped Spinach. Add All The Remaining Ingredients, Except The Mustard Oil, And Mix Thoroughly. Divide This Mixture Into Small Portions And Shape Into Tikkis. Heat The Mustard Oil In A Kadai And Deep Fry The Tikkis Till Done. Serve Hot.

By- Rehana Khatri

Other Recipes Rehana Khatri

Baked Corn in Tomato Salsa | Chikken Tikka | Chinese Spinach Pakoda Chaat | Samak Or Fish Kabab Recipe | Nutri Kabab | Fruit Delight | Apple Rabadi | Peach Halwa | Almond Milk | Bread Ras Malai | Kaju Barfi | Zarda Seekh Kabab | Chicken Apple Salad | Saasav | Plum Chutney | Tangri Kababs

Other Chutney Receipe

Coconut Chutney | Coconut Chilly Chatney | Coriander Leaves Chutney | Pudina Chutney | Urad Dal Chutney Plum Chutney |

Other Vegeterian Recipes

Starter for party: Chaat - Cheese Balls [New] | Dahi Puri [New] | Paneer Tikka [New] | Mangode: starter for parties [New] | Tamarind Chilli Potato Recipe [New] | Corn capsicum sandwich[New] | Aloo and Dal kiTikki [New] | Sweets Recipes | Nila Anand's Vegeterian Recipes | Soya Recipes | Halloween Drink Recipes | Halloween Drink Recipes

Other Non-Vegetarian Receipes

Chicken Pakora | Fish cutlet: Starter for parties