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How to make Hariyali Tikki - Lightly spiced potato and spinach tikkis served with chole.

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This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh spinach leaves (palak) (ताज़ा पालक), Chickpeas (kabuli chana) (काबुली चना)

Cuisine : Delhi

Course : Snacks and Starters

Hariyali Tikki
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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.

For more recipes related to Hariyali Tikki checkout Spinach With Raisins, Spinach, Feta and Tomato Samosa, Spinach and Cheese Fritters. You can also find more Snacks and Starters recipes like Cinnamon Balls, Salt And Pepper Chicken, Breaded Chicken with Garlic Sauce, Palak Murgh Kabab.

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Hariyali Tikki Recipe Card

Hariyali Tikki
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Prep Time : 51-60 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Hariyali Tikki Recipe

  • Fresh spinach leaves (palak) blanched and chopped 500 grams

  • Chickpeas (kabuli chana) soaked and boiled 1 cup

  • Potatoes boiled and mashed 4 medium

  • Red chilli powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Cornflour/ corn starch 2 teaspoons

  • Salt to taste

  • Oil 4 teaspoons

  • FOR CHOLE

  • Onion chopped 1 large

  • Tomato chopped 1 medium

  • Onion chopped 1 medium

  • Green chillies 3-4

  • Coriander powder 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Tomato chopped 1 medium

  • Turmeric powder 1/2 teaspoon

  • Garam masala powder 1 teaspoon

  • Oil 1 tablespoon

  • Salt to taste

  • TO SERVE

  • Fresh coriander leaves chopped 1 tablespoon

Method

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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.