Hariyali Tikki Recipe - Lightly spiced potato and spinach tikkis served with chole.

This is an exclusive website recipe.

Main Ingredients : Fresh spinach leaves (palak), Chickpeas (kabuli chana)

Cuisine : Delhi

Course : Snack

Hariyali Tikki

Hariyali Tikki Recipe - how to make Hariyali Tikki


Prep Time : 51-60 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium


  • Fresh spinach leaves (palak) blanched and chopped500 grams

  • Chickpeas (kabuli chana) soaked and boiled1 cup

  • Potatoes boiled and mashed4 medium

  • Red chilli powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Cornflour/ corn starch 2 teaspoons

  • Salt to taste

  • Oil 4 teaspoons


  • Onion chopped1 large

  • Tomato chopped1 medium

  • Onion chopped1 medium

  • Green chillies 3-4

  • Coriander powder 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Tomato chopped1 medium

  • Turmeric powder 1/2 teaspoon

  • Garam masala powder 1 teaspoon

  • Oil 1 tablespoon

  • Salt to taste


  • Fresh coriander leaves chopped1 tablespoon


Step 1

For tikki, mix together spinach, potatoes, chilli powder, cumin powder, cornflour and salt. Divide into eight portions and shape into tikkis. Heat one teaspoon oil in the Grill Pan on medium heat and place four tikkis in it.

Step 2

Fry till the underside turns golden brown. Flip over, drizzle one teaspoon oil all around and fry till both the sides are evenly browned. Drain on absorbent paper.

Step 3

For chole, grind together onion, green chillies, coriander powder, chilli powder, turmeric powder and garam masala powder. Heat oil in a non stick kadai on medium heat.

Step 4

Add the ground paste and sauté for five to eight minutes or till well browned. Add tomato and salt, stir well and cook till the oil separates. Add kabuli chana and cook for about five minutes.

Step 5

Add one cup of liquid in which the chole was cooked. Stir well and boil for two minutes. Remove from heat.

Step 6

Place a tikki on a plate. Top with chole, sprinkle onion, tomato and coriander leaves and serve hot.

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