Best 2 Suvir Sarans Palak Ki Tiki Spinach And Potato Patties Recipes
In the realm of delectable vegetarian dishes, Palak Ki Tikki stands out as a symphony of flavors and textures. Originating from the vibrant culinary tapestry of India, this dish is a testament to the transformative power of simple ingredients. At its core, Palak Ki Tikki is a delightful patty made from a harmonious blend of spinach, potatoes, and a medley of aromatic spices. These patties are then shallow-fried until golden brown, resulting in a crispy exterior and a soft, flavorful interior. Served with a variety of chutneys and accompaniments, Palak Ki Tikki is a versatile dish that can be enjoyed as an appetizer, main course, or even as a flavorful snack.
This article presents a collection of carefully curated Palak Ki Tikki recipes, each offering a unique take on this beloved dish. From the classic Palak Ki Tikki recipe that captures the essence of this culinary gem to variations that incorporate innovative ingredients and cooking techniques, this article has something to satisfy every palate. Whether you're a seasoned home cook or just starting your culinary journey, these recipes will guide you through the process of creating this delectable dish, ensuring that you can savor the vibrant flavors of Palak Ki Tikki in the comfort of your own home.
SUVIR SARAN'S PALAK KI TIKKI (SPINACH AND POTATO PATTIES)
These are adapted from Suvir Saran's potato patties called palak ki tikki, from his lovely cookbook "Masala Farm." They are a striking green because of all of the raw spinach that gets packed into them. The big, spicy burgers are incredibly easy to put together and to cook. Suvir serves them with chutney, either green or tamarind, but we both agree that they're delicious with plain old ketchup. I made a quick raita to serve with the burgers by stirring sweet pickle relish into plain yogurt.
Provided by Martha Rose Shulman
Categories dinner, lunch, burgers, main course
Time 50m
Yield Makes 10 substantial burgers (about 3 1/2 inches)
Number Of Ingredients 11
Steps:
- Steam potatoes over 1 inch of boiling water until tender, about 15 minutes. Transfer to a wide bowl and mash with a fork. Add remaining ingredients except panko or chickpea flour and oil and mix well with your hands, squeezing the ingredients together. There will still be small chunks of potato and potato skin in the mixture. Taste and adjust seasoning.
- Scoop out about 1/2 cup of the spinach-potato mixture, roll it with the palm of your hand to make a ball, and coat with panko or chickpea flour. Then press down to flatten to a 3 to 3 1/2-inch cake. Continue with remaining mixture. Chill for at least 1 hour.
- When you're ready to cook, place a rack over a sheet pan. Heat 2 tablespoons of oil in a large frying pan over high heat. Swirl pan to coat with the hot oil. Lower heat to medium. Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes. Turn and brown for about 4 more minutes. Remove to the rack. Heat remaining oil in pan and cook remaining patties. Keep patties in a low oven until ready to serve. Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 3 grams, Carbohydrate 23 grams, Fat 4 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 337 milligrams, Sugar 2 grams
SUVIR SARAN'S PALAK KI TIKI (SPINACH AND POTATO PATTIES)
These are adapted from Suvir Saran's potato patties called palak ki tiki, from his lovely cookbook "Masala Farm." They are a striking green because of all of the raw spinach that gets packed into them. The big, spicy burgers are incredibly easy to put together and to cook. Suvir serves them with chutney, either green or tamarind, but we both agree that they're delicious with plain old ketchup. I made a quick raita to serve with the burgers by stirring sweet pickle relish into plain yogurt.
Provided by Martha Rose Shulman
Categories dinner, lunch, burgers, main course
Time 50m
Yield Makes 10 substantial burgers (about 3 1/2 inches)
Number Of Ingredients 11
Steps:
- Steam potatoes over 1 inch of boiling water until tender, about 15 minutes. Transfer to a wide bowl and mash with a fork. Add remaining ingredients except panko or chickpea flour and oil and mix well with your hands, squeezing the ingredients together. There will still be small chunks of potato and potato skin in the mixture. Taste and adjust seasoning.
- Scoop out about 1/2 cup of the spinach-potato mixture, roll it with the palm of your hand to make a ball, and coat with panko or chickpea flour. Then press down to flatten to a 3 to 3 1/2-inch cake. Continue with remaining mixture. Chill for at least 1 hour.
- When you're ready to cook, place a rack over a sheet pan. Heat 2 tablespoons of oil in a large frying pan over high heat. Swirl pan to coat with the hot oil. Lower heat to medium. Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes. Turn and brown for about 4 more minutes. Remove to the rack. Heat remaining oil in pan and cook remaining patties. Keep patties in a low oven until ready to serve. Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 3 grams, Carbohydrate 23 grams, Fat 4 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 337 milligrams, Sugar 2 grams
Tips:
- For the perfect texture: Use a combination of boiled and grated potatoes for a soft and fluffy interior, while adding some mashed potatoes for a crispy exterior.
- Flavorful spinach: To enhance the flavor of the spinach, sauté it with garlic, ginger, and green chilies before adding it to the potato mixture.
- Crispy coating: For a golden and crispy coating, double-coat the patties in a mixture of chickpea flour batter and breadcrumbs before frying.
- Perfect frying technique: Heat the oil to the right temperature (350°F/175°C) to ensure even cooking and prevent the patties from absorbing too much oil.
- Serving suggestions: Serve the Palak ki Tikki with a variety of chutneys, such as tamarind or coriander, and yogurt for a complete and flavorful meal.
Conclusion:
Suvir Saran's Palak ki Tikki recipe is a delicious and nutritious vegetarian dish that combines the goodness of spinach and potatoes. With its crispy exterior and soft and flavorful interior, this dish is a crowd-pleaser. By following the tips and tricks provided in this article, you can easily prepare this delectable snack or appetizer at home and impress your friends and family. Enjoy the delightful flavors of Palak ki Tikki, a perfect blend of taste and texture.
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