Hariyali Tikki

Last weekend, we enjoyed the company of a very special friend with her family! She kept ordering all the time not to make anything that takes high efforts… And I obeyed her orders! Prepared “Brijwasi Chat Platter”, which traditionally includes Aloo Tikki or Samosa with a spicy and tangy chickpeas curry to be served with  2 different chutneys! 
To add a new entity on this platter, I thought of using all the green leafy stuff in my freeze and came up with a mouth-watering  “Hariyali Tikki”! And believe me, it turned out to be so flavorful… 

Makes: 8 Kebabs


INGREDIENTS:

2 boiled potatoes
2 cup Spinach leaves
1/2 cup Green peas (boiled)
1/4 cup Coriander leaves
6-7 Mint leaves
1/2 cup Fenugreek leaves
2 tsp Cornflour
2 tsp Bread crumbs
1//4 tsp Green chilly paste
1/2 tsp Coriander powder
1/2 tsp Cumin powder
1/4 tsp Garam Masala
1/2 tsp Amchur powder
Salt to taste
METHOD:
– Take hot water in a bowl and keep spinach leaves in it for 2-3 mins.
– Drain and keep them in a bowl full of ice water for a few mins to retain its original green color.
– In a mixture jar, add spinach, coriander, mint, fenugreek leaves and grind to make coarse paste.
– Take boiled potatoes in a big bowl and mash them well. Mix green peas but do not crush it completely.
– Add greens paste, cornflour, bread crumbs and all the spices. 
– Mix all well and make 8 round tikkis out of it. 
– Heat some oil on a flat pan. Shallow fry all the tikkis till crispy golden brown on both the sides.
– Serve hot with Green Chutney or chilled yogurt! 

Co-incidentally, right on the next day, got a picture message from one of our very close family-friends. It was a twisted version of “Hariyali Tikkis” only, but I must say, worth-trying “A minor change in mixture with a stuffing of paneer in center” :)

SJ’s NOTE:

– While serving, add few drops of lemon juice and sprinkle chat masala over all the kebabs.
– Works perfect if fresh fenugreek leaves are used. If not, use 1/2 kasoori methi instead. 
– Great to be served with ‘Chhole Chaat’ :)
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