Palak Tikki

BY Raman Kumar TIMEApril 9, 2022 PRINT

Makes 12–15 tikkis 


  • 10 -12 oz (280-340 g) of boiled mashed potatoes. 
  • 2 chopped onions 
  • 4 slices of white bread 
  • 4 chopped green chillies 
  • 1 tablespoon of mango powder 
  • ½ teaspoon garam masala 
  • ½ cup of chopped spinach 
  • 1 ½ tablespoon of cracked coriander seeds 
  • 1 tablespoon of besan (gram flour) 
  • Oil for frying 
  • Salt according to your taste


Mash the bread slices into small pieces and mix with the potatoes. Add in the green chili peppers, onions, chopped spinach, mango powder, salt and garam masala. Mix well.

Shape the mixture into round balls. Flatten each ball with your palm and dust them with dried besan.

Heat the oil in a shallow frying pan to 350°F (176°C) and fry the tikkis for 7-10 minutes. 6-8 tikkis can be fried at the same time.

Serve hot with tamarind or mint chutney.

Raman Kumar is the owner and executive chef of Taste of India II, one of Staten Island’s New York oldest Indian eateries, established in 1990.

This article was originally featured in Radiant Life Magazine.

Raman Kumar
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