Alu Corn Tikki in Palak Saag

I wanted to do something different with the saag. Koftas work with curry!! So why not tikkis with the saag. I thought it worked, my hubby said "He was confused!", you tell me what you think!

Palak Saag:

3 cups cooked spinach
3 medium tomatoes
1 green chilli
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp kasoori methi
Dash of asafoedita
1/2 tsp turmeric
1/4 tsp chilli powder
1/4 tsp each of cumin and coriander powder
1/4 tsp of garam masala or butter chicken masala or dal makhani masala

Pressure cook the spinach with the tomatoes, a pinch of turmeric, and the green chilli.  When cool, coarsely blend it in a food processor.  In a pan heat some oil, add the mustard and cumin seeds. When they sputter, add the asofoedita and the kasoori methi.  Now add the blended spinach.  Add the turmeric, chilli powder, cumin and coriander powder.  Cook covered on medium flame for about 5 minutes.
 
Alu Corn Tikki:

2 medium boiled potatoes, smashed

1/2 tbsp ginger paste
1/2 tbsp garlic paste
1/2 tsp turmeric
1/4 tsp chilli powder
1/2 tsp cumin seeds
1/4 tsp coriander powder
1/4 cup shredded cheese
1/2 tsp chaat masala
1/2 cup corn
Some cilantro
Juice of half a lime
salt to taste
1/8 cup each of wheat flour and semolina

If using frozen corn, soak the corn in water and cook it in the microwave for about 3 to 4 minutes. Drain the water and set the corn aside.  Boil potatoes the same way in the microwave making sure they are completely dunked under salty water.  Not doing so will dessicate the potatoes.  Cook in the microwave for 5 to 8 minutes or until completely cooked.  Drain water set aside. 

When cool, mash the boiled potatoes in a mixing bowl. Add all the remaining ingredients and mix well. 

Make equal sized small balls or tikkis from the mixture.  Flatten them out.  Coat the tikkis in the mixture of the flour and semolina.  Dust excess off.  Have all the tikkis ready before shallow frying them.  In a pan, drizzle some oil and arrange tikkis in a circle.  Cook on low to medium flame so as to not burn the tikkis. Flip the tikkis once and continue shallow frying until they are golden brown.  You may have to drizzle some more oil through this process. 

Right before serving, add the tikkis to the saag. Serve with rotis or rice.