Hariyalli tikkir or Hara bhara kebab

Hariyalli tikki or Hara bhara kebab

Harriyalli tikki or Hara bhara kebab is a delicious and a very tempting snack. It is a healthy, vegetarian version of kebabs with a tasty blend of ingredients for those who love kebabs but are vegetarian.

“Hara” in Hindi means the green color and “Bhara” means whole-sum. The Hara bhara kebab gets its name and wonderful green color from spinach and green peas.

Hara Bhara kebabs are made with the mix of boiled spinach, boiled green peas, and boiled potatoes mashed together with chopped onions, green chilies, grated ginger, coriander leaves and salt. This mixture is then added with little corn flour to bind the mixture well to hold into a tikka or ball shape, and then they are shallow fried as a tikki or deep fried as a kebab. Serve these hot hara bhara kebab as a snack or appetizer with some spicy and tangy chutney or sauce.

Ingredients:

4    Medium potatoes – boiled
1    Cup green peas – shelled and boiled
1 Cup boiled spinach
2    Tablespoons of chopped coriander leaves
1    Tablespoon fresh grated ginger
1    Medium green chili- fine chopped
3    Tablespoons fine chopp onions (optional)
4 Tablespoons corn flour or Besan (Gram flour) as needed
1 Teaspoon salt or to your taste

Cooking measurement conversion
Measurement converter

Potatoes

Green peas

Chopped spinach

Directions:

1. Once you boil the potatoes let them sit until they cool down then peel them.

2. Grate the boiled potatoes. Squeezed the water out from the boiled spinach.

3. With a fork mash the green peas a little.

4. In a bowl add grated potatoes, boiled green peas and boiled spinach and mix
them together.

5. Mix in grated ginger, chopped green chilies,chopped onions, chopped coriander
leaves and salt.

6. Add and mix corn flour to the potato mix for binding.

In a bowl add Grated potatoes & other ingredients

Hariyalli kebab or tikki mix

7. Divide the mixture into 20 to 25 equal portions or according to the size you
     preferred to make the tikki or kebab.

8. Grease your hand and take a portion at a time and roll it into a ball then press
    it in between your palms to give it a flat tikki shape or make it cylindrical
     shape for kebab shape, keep it aside on a plate. Repeat this process until all
     the tikkis or the kebabs are made.

Hara Bhara kebabas

Hariyalli bikkies

Directions for frying the kebab:

1. Heat 2 to 3 cups of oil in frying pan or a kadhi, for 5 to 6 minutes keep the heat to high then turn it to medium high, so that oil heats up quickly, in 7 to 8 minutes oil will heat up then turn the heat down to medium. The correct temperature is important.

2. To test the oil to see if it is ready, drop a little piece of potato mix in hot oil, if it rises immediately to the surface and sizzles, the temperature is correct, if it get brown quickly it means it is too hot then turn the heat down, if it is sink to bottom and do not simmer it means it is not hot enough, and the tikkies or the kebabs will absorb too much oil and remain greasy, Adjust the heat accordingly.

3. Now take 5 to 6 kebabs and one after another gently drop them into hot oil.

Heat the oil

Gently drop the kebabs in hot oil

4. Let the kebabs fry for 1 minute then with the pierced spatula turn the kebabs around and let them fry, after 1 minute turn them back again. With the spatula keep flipping the kebabs upside down for 4 to 5 minutes or until they become crisp. Keep the heat to medium high.

With the spatula turn the kebabs around

Kebabs are fried

5. Once kebabs become crisp with the pierced spatula take them out from the oil and place them on the plate over paper towel so that excess oil is absorbed. Turn the heat down. (Because oil is hot and you do not want other batch of kebabs to fry quickly)

With spatula take the fried kebabs out

Place the fried kebabs over paper towel

6.  Drop another batch of kebabs in the oil, and then raise the heat up to medium
     high. Repeat the process until all the kebabs are made.

7. Serve Kebabs hot with coriander chutney or tomato ketchup.

8. You may also shallow fry Hariyalli tikki on a cast iron griddle or non stick
     frying pan.

Hariyalli tikki

Hariyalli tikki

1. Heat the oil in a griddle or frying pan and place 4 to 5 tikkis at a time on the
griddle .

2. Let the takkies fry for 2 minutes then with the spatula turn them to other side and fry them for 2 minutes then flip them back and fry. For 8 to 10 minutes keep flipping the tikkies around after every 2 minutes so that they get fry evenly from both sides, pour oil around the patties so that they become crisp.

Place the tikkies on hot greased pan

Tikkies are fried and crisp

Place the tikkies over paper tpwel

Hariyalli tikkies

Tips:

1. After boiling the potatoes leave them for a while then peel them, that way they leave the starch and they do not split in pieces when frying them.

2. Do not use green color in the tikkis to make it look green. If you wish you may increase the quantity of spinach to give a dark green color. In that case add a little more corn flour for binding.

3. If you wish you can add paneer or any other ingredients in the tikkies or the
kebabs.

Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.

Thank you

Geeta Seth

Other recipes:

Aloo tikki (Potato patties)                                    Potato cutlets

Aloo chola tikki                                                  Bread rolls stuffed with potatoes
(Potato & chick peas mix patties)

Aloo bonda                                                            Vegetable cutlets
(Potatoes balls dip in gram flour & fried)