How to make Hariyali Tikki With Chhole -
Lightly spiced potato and spinach tikkis served with chole.
This recipe is from the book TV Dinners.
Main Ingredients : Spinach (पालक), Chickpeas
Cuisine : Punjabi
Course : Snacks and Starters
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For more recipes related to Hariyali Tikki With Chhole checkout Crispy Spinach Parcels, Hara Bhara Kabab, Spinach Corn Cheese Sandwich Toast, Spinach Pie . You can also find more Snacks and Starters recipes like Thai Corn Cakes Pomfret Raichad Baked Methi Bites-SK Khazana cutlate
Hariyali Tikki With Chhole Recipe Card
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 : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Hariyali Tikki With Chhole Recipe
Spinach blanched and chopped 2 bunches
Chickpeas soaked and boiled 1 cup
Roasted cumin powder 1/2 teaspoon
Cornflour/ corn starch 2 tablespoons
Salt to taste
Oil to shallow fry
Potatoes boiled and mashed 4 medium
Onion chopped 1 large
Green chillies 3-4
Coriander powder 1 tablespoon
Red chilli powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Garam masala powder 1 teaspoon
Tomato chopped 1 medium
Fresh coriander leaves chopped 1 tablespoon
Method
Step 1
Mix together spinach, potatoes, red chilli powder, cumin powder, cornflour and salt. Mix well and divide into eight portions. Shape them into tikkis.
Step 2
Heat sufficient oil in a frying pan and shallow fry tikkis till evenly browned on both the sides. Drain and place them on an absorbent paper and set aside.
Step 3
For chole, grind together onion, green chillies, coriander powder, red chilli powder, turmeric powder and garam masala powder. Heat oil in a kadai.
Step 4
Add ground paste and sauté for five to eight minutes till the paste turns dark brown. Add tomato and salt. Stir well and cook till well blended.
Step 5
Add kabuli chana. Stir well and cook for about five minutes. Add one cup of cooking liquor. Stir well and boil for two minutes.
Step 6
Remove from heat. To serve, arrange the tikkis on a plate. Top with chole, sprinkle onion, tomato and coriander leaves. Serve hot.
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