Ingredients:

• 1 bundle – Spinach
• 3 – boiled Potatoes (medium)
• 1/2 cup – boiled Green peas
• 1 – Onion (medium size, finely chopped)
• 1/2 cup – hung Curd
• 1/2 tsp – dry Mango powder
• 1/2 tsp – chaat masala
• 1/2 tsp – Red Chilli powder
• 2 – Green chillies (finely chopped)
• 2 tbsp – fresh Coriander leaves (finely chopped)
• salt to taste
• 4-5 tbsp – cornflour
• oil for frying

Method:

1. Blanch the spinach leaves in a cup of water for 5 mins.
2. Drain the leaves, refresh in cold water, grind to a smooth paste and keep aside.
3. In a bowl, mix the boiled potatoes, green peas, spinach paste and hung curd.
4. Add onion, green chillies, coriander leaves, chaat masala, red chilli powder, dry mango powder and salt.
5. Add cornflour for binding.
6. Mix well and divide the mixture into 18 equal parts.
7. Shape each portion into a ball and press between your palm and fingers to give it the shape of tikka.
8. Heat oil in a kadai.
9. Deep-fry the tikkas at medium heat for 4-5 mins.
10. Serve hot with orange chutney.

Recipe courtesy of Pratibha Singh