How to make Hariyali Tikki -
Lightly spiced potato and spinach tikkis served with chole.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fresh spinach leaves (palak) (ताज़ा पालक), Chickpeas (kabuli chana) (काबुली चना)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Hariyali Tikki checkout Spinach With Raisins, Spinach, Feta and Tomato Samosa, Spinach and Cheese Fritters, Makai Sarson Samosa . You can also find more Snacks and Starters recipes like Mini Calzones with Fresh Tomato Sauce Gopalkala South Indian Fried Chicken Spice Cookie of the Salt
Hariyali Tikki 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 : 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.
Nutrition Info
Calories : 1750 Kcal
Carbohydrates : 257.8 gm
Protein : 63.6 gm
Fat : 52 gm
Other : 62.6gm
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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.
