How to make Hariyali Tikki With Chhole -

Lightly spiced potato and spinach tikkis served with chole.

Sanjeev Kapoor

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

Hariyali Tikki With Chhole Recipe Card

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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.

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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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.