Hariyali Tikki

Ingredients:

  • 10 lbs shredded Idaho® Potato
  • 3 lbs frozen chopped spinach
  • 6 lbs frozen peas
  • 15 oz mild green chili(canned)
  • 8 oz cornstarch
  • 5 tablespoons chopped cilantro
  • 4 oz vegetable soup base
  • 5 tablespoons ground fresh ginger
  • 3 tablespoons Garam Masala
  • 1 tablespoon ground sumac
  • 4 tablespoons kosher salt
  • 2 tablespoons Chaat Masala
  • 2 teaspoons baking powder

Spicy Ketchup

  • 2 qts Heinz Ketchup
  • 1 tablespoon minced onion
  • 2 tablespoon minced garlic
  • 2 tablespoons minced ginger
  • 3 oz canola oil
  • 2 tablespoons Garam Masala
  • 2 tablespoons curry powder
  • 1 tablespoon cumin seed

Directions:

  1. Puree in food processor the spinach, peas, green chili, spices salt and cornstarch.
  2. Mix this mixture into shredded potatoes and add the vegetable base and baking powder.
  3. Form 1 oz balls into Tikki shape(canoe shape)by hand.
  4. Deep fry at 350 degrees until slightly past golden brown. Served with Spicy Ketchup or Mango Chutney.
Preparation for Spicy Ketchup
  1. Toast spices in oil till fragrant, add onion, garlic and ginger and cook till brown.
  2. Add Ketchup and simmer for 10 minutes.
  3. Let cool slightly and puree in food processor.
  4. Serve at room temperature.
Print Recipe

Yield: 40

Source:
Ryan Gunthner
Desert Valley Medical Center
Victorville, CA

Share this Recipe

You Might Also Like

“From The Earth” Potato Fondant, Porcini Potato Puree, Mushroom Soil, Potato Crisps, Crispy Hen Of the Woods Mushrooms

“From The Earth” Potato Fondant, Porcini Potato Puree, Mushroom Soil, Potato Crisps, Crispy Hen Of the Woods Mushrooms

Gnocchi with Fried Sage and Truffle

Gnocchi with Fried Sage and Truffle

Chipotle Mashed Idaho® Potato & Chicken Flautas

Chipotle Mashed Idaho® Potato & Chicken Flautas