Spinach Cutlet Recipe | Street-Style Palak Tikki Recipe
This street-style double-fried palak cutlet recipe combines fresh spinach, besan, and spices for the ultimate crunch. Easy, non-oily, and super delicious, the perfect tea-time crispy spinach tikki for your family.
Servings 3
Calories 185kcal
Ingredients
- 2 Cups Spinach / Palak finely chopped
- 1 Cup Gram Flour / Besan
- 2 tbsp Rice Flour for extra crunch
- 1 tsp Ginger-Garlic Paste
- 1 Green Chilli finely chopped
- 1 tsp Red Chilli Powder
- ¼ tsp Turmeric Powder
- 1 tsp Coriander Powder
- ½ tsp Garam Masala
- ½ tsp Amchur Powder / Dry Mango Powder
- ½ tsp Chaat Masala
- ½ tsp Carom Seeds / Ajwain
- 1 Pinch Hing / Asafoetida
- Salt to taste
- 2 tbsp Fresh Coriander Leaves finely chopped
- Oil for frying
Instructions
- Prep & Mix Base: Combine finely chopped spinach, besan, and rice flour in a large mixing bowl.
- Spice & Knead: Add all spices, ginger-garlic paste, and green chillies. Knead directly into a smooth, stiff dough without adding water.
- Shape: Grease hands with oil and shape the dough into small, evenly thick tikkis.
- First Fry: Deep-fry the tikkis in medium-hot oil for a few minutes until semi-cooked and light golden. Remove and let them cool briefly.
- Flatten & Double Fry: Lightly press down on each tikki with a flat glass. Fry again in hot oil until deep golden brown and ultra-crispy.
- Serve: Dust with chaat masala and serve hot with green chutney and masala chai.