Ingredients: 

• Spinach leaves (palak) blanched, drained and chopped – 1 medium bunch (can use fresh coriander also as per the availability of fresh greens)
• Chickpeas (chole) soaked overnight and boiled – ½ cup
• Green chillies – 2
• Garlic cloves – 4-5
• Grated ginger – 2 tsp
• Salt to taste
• Garam masala powder -1 tsp
• Chaat masala – 1 tsp
• Soaked poha (beaten rice) for binding – 1 tbsp
• Cold pressed coconut Oil for shallow greasing

Method: 

• Squeeze out excess water from chopped, blanched spinach and place in a grinder jar. Add chopped green chillies, garlic cloves, ginger and grind.
• Add boiled chickpeas and grind again.
• Add salt, garam masala powder, chaat masala and grind into a coarse mixture.
• Transfer into a bowl and refrigerate for 15-20 minutes.
• After removing it out from the refrigerator, add soaked poha to the spinach mixture and mix well.
• Grease your palms with oil and divide the spinach mixture into equal portions and shape them into balls/tikkis as per choice.
• Place tikkis in the pan and shallow-fry, turning sides till evenly golden from both sides.
• Drain on absorbent paper.
• Serve hot with fresh coriander chutney.

Variations:

• One can replace white chickpeas with black chana/ lobhia/ rajma (pre-soaked).
• One can replace the chickpeas with steamed sprouts too.

Notes:

• Chickpeas are rich in fibre, iron, vitamin B (folate) and calcium.
• Folate is a B vitamin present abundantly in spinach that is imperative to healthy infant development.
• Relish and enjoy the hot snack or roll it with in a roti too as per choice and preferences.
• Prefer garden grown or organic spinach always.

Download PDF: Chickpea & Spinach Tikki