Makes around 12 tikki 


  • 100g cooked black beans, without the juices 

  • 75g fresh leaf spinach
  • 50g cheddar, cut into bite sized cubes  
  • 2 tsp chaat masala
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • Juice of half a lemon
  • ½ tsp garam masala
  • 6 tbsp breadcrumbs



  1.  Wilt the spinach by pouring hot water over it and then refresh it in cold water. Drain any excess liquid and then use a food processor or finely chop it.
  2. Add the spices and seasonings and then the black beans.
  3. Blitz the black beans and turn the mixture into dough, then add the breadcrumbs and combine the mixture well.
  4. Using your palms, make small golf ball sized patties and then flatten them. Place one or two cubes of cheese in the centre and wrap the ball around them again.
  5. On a non-stick pan and on a low flame, heat 3 tbsp. vegetable oil and lightly brown each side of the tikk, then turn them over and cook them on the other side.
  6. Serve the tikki hot and oozing with cheese with hot chilli sauce. Makes around 12 tikki