Hariyali Tikki for a Crowd

Name: Hariyali Tikki for a Crowd
Yield: Servings
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; 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

Author:: Jamie Geller Test Kitchens
Publish date:: Apr 14, 2010

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