Learn how to make kamal kakdi palak tikki. Very delicious.
200 gm lotus stems (kamal kakdi), scraped
100 gm potatoes, boiled, peeled and mashed
50 gm spinach, chopped fine
1 tsp cardamom powder
1/2 tsp cinnamon powder
2- 3 green chillies, chopped fine
2.5 cm ginger, julienned
salt to taste
mustard oil for deep frying
- grate the kamal kakdi and mix with the mashed potatoes and chopped spinach.
- add all the remaining ingredients, except the mustard oil, and mix thoroughly.
- divide this mixture into small portions and shape into tikkis.
- heat the mustard oil in a kadai and deep fry the tikkis till done.
- serve hot.