Mixed masala/spicescumin powder, red chilly powder, salt, black salt
Put chopped spinach in a grinder and coarsely grind it without adding water.
Put the grounded spinach paste in a strainer and keep a bowl under the strainer to collect the liquid. Keep the spinach paste with strainer for 15-20 minutes so that all liquid separates from the spinach paste. After 20 minutes you get a thick paste of spinach.
Take a deep bowl and add boiled and mashed potatoes, thick paste of spinach, finely chopped onions, cumin powder, garam masala, red chilly powder, mango powder and mix it well
Now add bread crumbs, cornflour and salt to taste, mix it well again until all the spices get well combined.
If the mixture is sticky add more bread crumbs accordingly.
Grease the palms with oil to avoid sticking. Now take a generous portion of dough and roll them into balls and flatten it. Prepare rest of the Patties / tikki in the same way.
At this stage refrigerate it for an hour to get set or if you do not have much time can shallow fry it instantly.
Take a pan and add oil for shallow frying. Lets oil get hot on medium heat. In hot oil, add prepared Aloo palak tikkis and shallow fry it on low flame. After 3-4 minutes when it starts changing it’s colour from both the sides keep the flame on medium and shallow fry until golden brown from both the sides and crisp.
Tikki might get break while shallow frying so flip the tikkis very carefully.
Take out in a plate and serve these Aloo palak tikkis with favorite sauce/chutney along with tea.
To make Aloo Palak Tikki Chaat-
Place the tikki in a serving plate/tray and pour beated thick curd, coriander chutney, tamarind chutney, finely chopped onion and tomato, sprinkle some mixed spices and lastly garnish it with coriander leaves and sev.
You can also use rice flour or gram flour instead of bread crumbs and cornflour for binding the tikkis. You can also deep fry the Tikkis. If you don’t like to eat onions can skip it from the recipe. Do not add green chilly while making for kids