Hariyali Tikki for a Crowd

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Hariyali Tikki
  • ServingsServings

Ingredients

  • 10 lb shredded Idaho Potatoes
  • 3 lb frozen chopped spinach
  • 6 lb frozen peas
  • 15 oz 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 powderSpicy Ketchup

Spicy Ketchup

  • 2 QT Heinz Ketchup
  • 1 LB minced onion
  • 2 TB minced garlic
  • 3 oz Canola oil
  • 2 TB Garam Masala
  • 2 TB Curry Powder
  • 1 TB Cumin Seed

Preparation

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.

Yield - 40

Source: Idaho Potato Commission

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