How to make Hariyali Tikki With Imli Chole - A filling snack of spinach tikkis served with sweet and sour chickpeas.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Spinach (पालक), Potatoes (आलू)

Cuisine : Punjabi

Course : Snacks and Starters

Hariyali Tikki With Imli Chole Recipe Card

Hariyali Tikki With Imli Chole

Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

Prep Time : 51-60 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Hariyali Tikki With Imli Chole Recipe

  • Spinach chopped 2 bunches

  • Potatoes boiled and mashed 4 medium

  • Oil 2 tablespoons

  • Ginger finely chopped 1 inch piece

  • Green chillies chopped 2

  • Salt to taste

  • Roasted cumin powder 1 1/2 tablespoons

  • Cornflour/ corn starch 2 tablespoons

  • Chickpeas (kabuli chana) soaked and boiled 1 cup

  • Red chilli powder 1/2 teaspoon

  • Sweet tamarind chutney 1/4 cup

  • Garlic paste 2 teaspoons

  • Ginger paste 2 teaspoon

  • Fresh coriander leaves a few sprigs


Step 1

Heat one tablespoon oil in a pan. Add ginger and green chillies and sauté for a minute. Add spinach and mix. Add salt, cover and cook till all the water evaporates.

Step 2

Take mashed potatoes in a bowl, add the spinach and mix. Add salt, half tablespoon roasted cumin powder and cornflour and mix. Heat one tablespoon oil in another pan, add red chilli powder, garlic paste and ginger paste and sauté till fragrant.

Step 3

Add one tablespoon water and sauté. Add the remaining roasted cumin powder, imli chutney and mix. Sauté for a minute and add the cooked kabuli chana and half a cup of water. Mix and add salt and simmer on medium heat.

Step 4

Heat sufficient oil in a pan. Shape the spinach-potato mixture into tikkis. Shallow fry till golden. Drain and place them on an absorbent paper.

Step 5

Mash the kabuli chana slightly. Put them in serving bowls. Place the tikkis over and garnish with coriander leaves. Serve hot.