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Winter is that time of year when piping hot snacks are always welcome. Here’s a delightful little dish that combines potatoes, spinach and mustard oil to create a zingy crunchy experience that goes well with hot tea or coffee, especially when the sun begins disappearing over the horizon on a winter’s evening.
Ingredients for Potato-Spinach Tikkis
Potatoes: 300 grams
P Mark Mustard Oil: 1 tablespoon
Mustard Seeds: 1 teaspoon
Spinach: 1 bunch of leaves
Whole Wheat Flour: 150 grams
Rice Flour: 1 teaspoon
Green Chillies: 2
Lemon: 1
Coriander (Dhania) Leaves: 1 tablespoon
Salt: to taste
Preparation for Potato-Spinach Tikkis
Boil, peel and mash the potatoes.
Crush the green chillies into a paste.
Take a little oil in a frying pan and lightly fry the mustard seeds till they begin to splutter. Remove the pan from the flame and keep aside.
Take the mashed potatoes and add the green chilli paste, the juice of the lemon, the coriander leaves, the mustard seeds and salt. Mix well and shape the mixture into small palm-sized balls. Keep aside.
Boil the spinach and then place it in a blender to create a thick pulpy juice.
Add the spinach juice to the whole wheat flour to create a greenish dough. Knead well and divide the dough into small portions. Sprinkle a little rice flour on the dough portions to ensure that they do not break when you start rolling them. Now roll this dough into small mini chapattis, around 4 inches or so in diameter.
Method for Potato-Spinach Tikkis
Take one of the mini chapattis and place the potato mixture (ball) in the centre. Fold the edges of the chapatti in to cover the potato mixture. You have now created what looks like a small Tikki. Apply a dab of Mustard Oil to the top and bottom of the Tikki and keep aside. Prepare the rest of the Tikkis in the same way.
Heat the Mustard Oil in a frying pan or a Tava. Carefully shallow-fry each Tikki, ensuring that it doesn’t break or open up while frying.
Arrange the Potato-Spinach Tikkis on a serving dish and serve hot.