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Hariyali Tikki

Hariyali Tikki for a Crowd

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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

Instructions

  • 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 powder3 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 Ketchup1 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