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Hariyali Tikki
Recipe courtesy of Ryan Gunthner, Food and Nutrition Manager, Desert Valley Medical Center, Victorville, CA
Yield: 40
Ingredients
- 10 lb shredded Idaho® Potato
- 3 lb frozen chopped spinach
- 6 lb frozen peas
- 15oz mild green chili(canned)
- 8 oz cornstarch
- 5 TB chopped cilantro
- 4 oz Vegetable soup base
- 5 TB ground fresh ginger
- 3 TB Garam Masala
- 1 TB ground Sumac
- 4 TB kosher salt
- 2 TB Chaat Masala
- 2 tsp baking powder
Spicy Ketchup - 2 QT Heinz Ketchup
- 1 LB minced onion
- 2 TB minced garlic
- 2 TB minced ginger
- 3 oz Canola oil
- 2 TB Garam Masala
- 2 TB Curry Powder
- 1 TB Cumin Seed
Directions
- Puree in food processor the spinach, peas, green chili, spices salt and cornstarch.
- Mix this mixture into shredded potatoes and add the vegetable base and baking powder.
- Form 1 oz balls into Tikki shape(canoe shape)by hand.
- Deep fry at 350 degrees until slightly past golden brown. Served with Spicy Ketchup or Mango Chutney.
Preparation for Spicy Ketchup - Toast spices in oil till fragrant, add onion, garlic and ginger and cook till brown.
- Add Ketchup and simmer for 10 minutes.
- Let cool slightly and puree in food processor.
- Serve at room temperature.
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