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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Boil spinach for 2–3 minutes, then transfer to a cold water bath. Drain well.
Blend boiled spinach, peas, green chillies, garlic, ginger, and dhaniya until coarse.
Transfer green mixture to a bowl. Add grated boiled potatoes, grated paneer, besan, cumin powder, chaat masala, salt, pepper, chilli powder, and garam masala. Mix well.
Add more besan and bread crumbs as needed until firm. Flatten a portion, place cheese block in center, seal, and shape into tikki. Dip in maida slurry and coat with bread crumbs.
Air-fry until golden and crisp, or shallow-fry on a pan with oil until crisp on both sides.
Blend boiled beetroot, hung curd, garlic, mayo, lemon, salt, and pepper until smooth.
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For a firmer tikki, adjust the amount of besan and bread crumbs.
Can I use frozen spinach?
Yes, just thaw and drain well before using.
What if I don't have an air fryer?
You can shallow-fry the tikkis in a pan with a little oil.
Can I skip the cheese filling?
Yes, but the cheese adds a delicious creamy texture.
How long can I store the dip?
The dip can be stored in the refrigerator for up to 3 days.
Can I use regular yogurt instead of hung curd?
Yes, but the dip will be slightly thinner.
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