Hariyali Tikki

Hariyali Tikki is a vibrant, flavorful North Indian snack made with spinach, potatoes, and chickpeas, served with spicy and tangy chole. Its green hue and delicious taste make it a popular street food and a perfect tea-time treat.

Ingredients:

For the Tikkis:

• 500 g fresh spinach leaves (blanched and chopped)
• 1 cup chickpeas (soaked and boiled)
• 4 medium potatoes (boiled and mashed)
• ½ teaspoon red chilli powder
• 2 teaspoons corn flour
• Salt to taste
• 4 teaspoons oil

For the Chole:

• 1 large onion (chopped)
• 1 medium onion (chopped)
• 2 medium tomatoes (chopped)
• 3–4 green chillies
• 1 tablespoon coriander powder
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 1 tablespoon oil
• Salt to taste

To Serve:

• 1 tablespoon fresh coriander leaves (chopped)

Instructions:

1. Prepare the Tikkis:

   • In a bowl, mix spinach, boiled potatoes, red chilli powder, corn flour, and salt.
   • Divide the mixture into eight equal portions and shape each into a round tikki.

2. Cook the Tikkis:

   • Heat 1 teaspoon of oil in a grill pan over medium heat.
   • Place four tikkis at a time and fry until the underside turns golden brown.
   • Flip, drizzle another teaspoon of oil, and fry until both sides are evenly browned.
   • Drain on absorbent paper.

3. Prepare the Chole:

   • Grind together onion, green chillies, coriander powder, red chilli powder, turmeric powder, and garam masala powder into a smooth paste.
   • Heat oil in a non-stick kadai, add the ground paste, and sauté for 5–8 minutes or until browned.
   • Add chopped tomatoes and salt. Cook until the oil separates from the masala.
   • Add the boiled chickpeas and cook for 5 minutes.
   • Pour in 1 cup of the reserved cooking liquid of the chickpeas. Stir and boil for 2 minutes, then remove from heat.

4. Serve:

   • Place a tikki on a plate, top it with a generous portion of hot chole, and garnish with chopped onion, tomato, and coriander leaves.
   • Serve hot and enjoy!