Recipe

Hariyali Tikkis

August 30, 2008

While still in Cambridge, we packed a large number of canvas bags with food and alcohol and made our way to an open air theatre.

We tucked into smoked salmon sandwiches, pasta salad, little cakes and my Hariyali Tikkis – pea, spinach and potato croquettes. And then the play began.

The actors ranted and raved on stage, delivering dialogues like a off-target arrows. A bizarre, masked fairy dance broke up the delirium. A surreal pantomime and tango performance weaved their way into the improvised script. Sending the audience into peals of laughter.

This was Midsummer Night’s Dream?

Funnily enough, I’d lost my sense of humour. It was freezing cold. I was in the middle of nowhere. Dressed ridiculously in my Dorothy-esque red kitten heels and borrowed fleece. Watching a bunch of monkeys butchering Shakespeare. While cows mooed in the fields beyond.

The final straw was when the actors requested picnic leftovers at the end of the performance. The cheek! While Shakespeare was turning in his grave! I grabbed the six leftover Hariyali Tikkis and ran to the car before anyone could say “wherefore art thou”.

Inspired by this recipe, the Tikkis tasted much better than they looked, were super healthy and not too painstaking to make for 17 people. I used frozen spinach and peas but you could just as well use the fresher variety.

They were the true stars of the evening, if you ask me.

 

Ingredients

Feeds 15-20:

  • 1kg frozen spinach
  • 1kg frozen peas
  • 7 large white potatoes
  • 2 tbsp cornflour
  • 3 inches ginger
  • 40gm fresh coriander leaves
  • 3 green finger chillies
  • Salt to taste
  • 3 tbsp oil

Method


Cook the peas and spinach according to pack instructions or simmer in boiled water for 5 minutes each until soft. Peal, quarter and boil the potatoes until they fall apart when prodded with a fork.

Drain the spinach of water by squeezing it well in your hands. Then put all the vegetables in a large mixing bowl and leave to cool.

Next peel the ginger and mince with the green finger chillies. Chop up the coriander and add all three ingredients to the mixing bowl with the cornflour, and salt to your taste. Mash the whole lot together with your hands. Check for salt and add more if needed.

Stick this mixture in your fridge to cool and dry out until you’re ready to cook the Tikkis. When you are, preheat the grill to a high heat (200C) and line a baking sheet with kitchen foil. Take one tablespoon of oil and spread it evenly on the base of the tray.

Then make even-sized balls with the mixture, flatten them to shape 1.5 inch discs and place them on the tray leaving a small gap between each. Cook for 12 minutes on each side until the Tikkis are pale brown on both sides.

You need to be careful when flipping them over as they’ll be soft to the touch and hot. If they fall apart, just shape them again in the tray. Needless to say, you could just shallow fry them but this will take longer and use more oil.

Repeat with another batch until all the mixture is used up. As you leave them on a platter to cool, they will harden and hold together better.

I served these cold with Dhaniya Pudina chutney and they were a huge hit.

 

Comments

16 Responses to “Hariyali Tikkis”

  1. cassie Says:

    August 30th, 2008 at 8:02 am

    The croquettes sound delicious, Mallika, and so simple. Will be giving these a try!

  2. Bharti Says:

    August 30th, 2008 at 9:45 pm

    These do look easy and doable! And nutritious too. Sorry ur evening wasn’t so fun but at least the food was good!

  3. Danielle Says:

    August 30th, 2008 at 10:39 pm

    Sometimes outdoor theatre can be a bit that way. You have to be in the mood. This recipe sounds great, though. I’m going to try it out next week.

  4. notyet100 Says:

    August 31st, 2008 at 3:34 am

    enjoyed readin ur post,..midsummer nights dream was my favourite play,,,,and nice recipe,..hppy weekend,.:-)

  5. lee Says:

    August 31st, 2008 at 10:25 am

    Oh my good lord. They look so tasty that I just wet my pants.

  6. Christie @ fig&cherry Says:

    August 31st, 2008 at 4:06 pm

    Yum! I’m afraid if I made this quantity I’d gobble them all up myself ;)

  7. Mallika Says:

    September 1st, 2008 at 10:58 am

    Namesake , there’s an award waiting for you on my blog -please collect it !I want an aubergine recipe as a return gift !

  8. Maninas Says:

    September 1st, 2008 at 1:52 pm

    mmm sounds great! I love that you baked it, rather than frying it.

  9. JennDZ_The LeftoverQueen Says:

    September 2nd, 2008 at 8:53 am

    Those looks delicious as always, Mallika!

  10. Rashmi Says:

    September 3rd, 2008 at 7:36 am

    Sounds more like a midsummer nightmare!
    scrumptious tikkis

  11. Devi Says:

    October 9th, 2008 at 4:55 pm

    I can’t wait to make these. They look delicious! Could I substitute fresh spinach for the frozen?

  12. Devi Says:

    October 9th, 2008 at 4:57 pm

    Oops..never mind! You’ve already answered my query.

  13. Madhuram Says:

    December 14th, 2008 at 2:21 pm

    I think this is my first visit here Mallika. I read a couple of posts before this one and enjoyed your style of writing. It’s very good. I doub’t you lost your sense of humor!

    This recipe is definitely interesting and new to me. Will definitely try it one of these days.

  14. Kai Says:

    June 22nd, 2013 at 1:55 pm

    Hi at Wat temp to bake

  15. Mallika Says:

    June 23rd, 2013 at 8:27 pm

    Hi Kai, I’ve updated the post to say 200 degrees Centigrade. Hope this helps.

  16. sinav kocu Says:

    June 10th, 2014 at 10:14 am

    I think this is my first visit here Mallika. I read a couple of posts before this one and enjoyed your style of writing. This recipe is definitely interesting and new to me. Will definitely try it one of these days

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