Hariyali Tikki

Ingredients

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

For Chole:

• 1 large onion (chopped)
• 1 medium onion (chopped)
• 2 medium tomatoes (chopped)
• 3-4 green chillies
• 1 tbsp coriander powder
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala powder
• 1 tbsp oil
• Salt to taste

To Serve:

• 1 tbsp fresh coriander leaves (chopped)

Method

1. For the tikkis, mix together spinach, potatoes, chilli powder, corn flour, and salt. Divide into eight portions and shape into tikkis.
2. Heat one teaspoon oil in a grill pan on medium heat and place four tikkis in it.
3. Fry till the underside turns golden brown.
4. Flip over, drizzle one teaspoon oil all around and fry till both sides are evenly browned. Drain on absorbent paper.
5. For the chole, grind together onion, green chillies, coriander powder, chilli powder, turmeric powder, and garam masala powder.
6. Heat oil in a nonstick kadai, add the ground paste and sauté for 5–8 minutes or till well browned.
7. Add tomato and salt, stir well and cook till the oil separates.
8. Add boiled kabuli chana and cook for about 5 minutes.
9. Add one cup of the reserved cooking liquid of the chole, stir well, and boil for 2 minutes. Remove from heat.
10. To serve, place a tikki on a plate, top with chole, sprinkle onion, tomato, and coriander leaves, and serve hot.