Palak tikki

1. Take out the palak leaves and steam. Cool and then grind to a puree. Alternatively, you
could boil the palak in water, drain and then puree.
2. Cut the paneer into tiny bits.
3. Coarsely grind together coriander leaves and green chillies, without adding water.
4. In a bowl mix together chopped paneer and cashew, ginger-garlic paste, coarsely ground
chillies and coriander leaves, garam masala, palak puree, cardamom powder, salt. Now add the
besan a tbsp at a time till you get the texture suitable for shaping into cutlets. Do not add water. Divide
into equal proportions and shape into cutlets.
5. Shallow fry on a non-stick tava till it turns light brown on both sides.
Serve hot.

Variations :
1. Instead of palak puree, you could steam/ boil and drain and then chop them finely and mix
with the remaining ingredients. No need to add water.
2. The quantity of besan required varies depending on whether you are adding chopped palak or
puree and also with the quantity of the puree.
3. You could even finely chop coriander leaves and green chillies instead of grinding.

http://prathimarao.blogspot.com/2010/06/palak-tikki.html