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Luke Coutinho (Designed by Priyanka Vithlani, Meal planning analyst)

Chickpea & Spinach Tikki

Delicious, healthy and Nutrition rich tikki with the goodness of Spinach and Chickpeas which is not only easy to make but also serves as a delicacy for all ages to relish, savoury and enjoy every bite filled with the goodness and crunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 tikkis
Course: Side Dish, Snack
Cuisine: Indian
Calories: 124
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium bunch Spinach leaves palak blanched, drained and chopped (can use fresh coriander also as per the availability of fresh greens)
  • 1/2 cup Chickpeas chole soaked overnight and boiled
  • 2 Green chillies
  • 4-5 Garlic cloves
  • 2 tsp Grated ginger
  • Salt to taste
  • 1 tsp Garam masala powder
  • 1 tsp Chaat masala
  • 1 tbsp Soaked poha beaten rice for binding
  • Cold pressed coconut oil for shallow greasing

Equipment

  • Mixer /blender
  • Cast iron tawa/cooking pan

Method
 

  1. Squeeze out excess water from chopped, blanched spinach and place in a grinder jar. Add chopped green chillies, garlic cloves, ginger and grind.
  2. Add boiled chickpeas and grind again.
  3. Add salt, garam masala powder, chaat masala and grind into a coarse mixture.
  4. Transfer into a bowl and refrigerate for 15-20 minutes.
  5. After removing it out from the refrigerator, add soaked poha to the spinach mixture and mix well.
  6. Grease your palms with oil and divide the spinach mixture into equal portions and shape them into balls/tikkis as per choice.
  7. Place tikkis in the pan and shallow-fry, turning sides till evenly golden from both sides.
  8. Drain on absorbent paper.
  9. Serve hot with fresh coriander chutney.

Notes

  • Chickpeas are rich in fibre, iron, vitamin B (folate) and calcium.
    Folate is a B vitamin present abundantly in spinach that is imperative to healthy infant development.
  • Relish and enjoy the hot snack or roll it with in a roti too as per choice and preferences.
  • Prefer garden grown or organic spinach always.
Variations:
  • One can replace white chickpeas with black chana/ lobhia/ rajma (pre-soaked).
  • One can replace the chickpeas with steamed sprouts too.