Hariyali Tikki With Chhole

Lightly spiced potato and spinach tikkis served with chole.

New Update
Main Ingredients Spinach, Chickpeas
Cuisine Punjabi
Course Snacks and Starters
Prep Time 51-60 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Hariyali Tikki With Chhole

  • 2 bunches Spinach blanched and chopped
  • 1 cup Chickpeas soaked and boiled


  1. Mix together spinach, potatoes, red chilli powder, cumin powder, cornflour and salt. Mix well and divide into eight portions. Shape them into tikkis.
  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.
  3. For chole, grind together onion, green chillies, coriander powder, red chilli powder, turmeric powder and garam masala powder. Heat oil in a kadai.
  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.
  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.
  6. Remove from heat. To serve, arrange the tikkis on a plate. Top with chole, sprinkle onion, tomato and coriander leaves. Serve hot.