Crispy Amaranth And Spinach Tikkis With Mint Chutney Recipe

Indian cuisine · 393 calories

Crispy Amaranth and Spinach Tikkis with Mint Chutney recipe

About this recipe

Crispy Amaranth and Spinach Tikkis with Mint Chutney are a delightful Indian-inspired lunch option that combines wholesome ingredients with bold flavors. These golden-brown patties are made from nutritious amaranth seeds, fresh spinach, and mashed potatoes, spiced with cumin, turmeric, and green chilies for a warming kick. Shallow-fried to perfection, they pair beautifully with a refreshing mint-coriander chutney that balances the dish with its tangy zest. Packed with 28 grams of protein, this gluten-free vegetarian meal is both satisfying and energizing, ideal for a busy day. Easy to prepare in just 35 minutes, these tikkis make a comforting yet healthy lunch that’s perfect for sharing or enjoying solo. Whether you're craving something hearty or need a quick protein boost, these tikkis are sure to hit the spot!

Ingredients

  • - Cumin Seed
  • - Coriander Powder
  • 20 g Turmeric Powder
  • 500 g Safe Harvest Amaranth Seeds Rajgira
  • 200 g Spinach (Palak)
  • 1 Bunch Mint Leaves (Pudina)
  • 270 g Adf Soul Mint Chutney In Olive Oil
  • 250 g Organically Grown Baby Potato
  • medium Chilli Green Long
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 250 ml Keya Lemon Juice

Instructions

  1. 1. Boil the amaranth seeds in water for 10 minutes until soft, then drain well.
  2. 2. Wash and blanch the spinach in hot water for 1 minute, then chop finely.
  3. 3. Boil the potato until tender, peel, and mash it into a smooth consistency.
  4. 4. Combine the mashed potato, boiled amaranth, chopped spinach, ground cumin, coriander, turmeric, and green chilies in a mixing bowl.
  5. 5. Add rice flour and salt to the mixture, kneading it gently to form a dough-like consistency.
  6. 6. Shape the mixture into small patties or tikkis, ensuring uniform size.
  7. 7. Heat the vegetable oil in a pan and shallow fry the tikkis until golden and crispy on both sides.
  8. 8. Wash and blend the mint leaves, coriander leaves, lemon juice, and a pinch of salt to make a smooth chutney.
  9. 9. Serve the crispy amaranth and spinach tikkis hot, accompanied by the mint chutney for dipping.