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Hariyali Tikki With Chole

VIEWS 2306

Energy (kcal) - 202

Protein (g) - 6.9

Carbohydrate (g) - 36.5

Fat (g) - 3.5

Khyati's Health-O-Meter Says:

Spinach is an excellent source of antioxidant nutrients including vitamin C, vitamin E, vitamin A, and manganese as well as a very good source of the antioxidant zinc and a good source of the antioxidant selenium. Chickpeas give an iron boost, low glycemic index food beneficial for diabetics. Also, controls one's appetite, providing complete fullness.


  • Spinach blanched and chopped -  ½ bunch
  • Red chilli powder - ¼ tsp
  • Roasted cumin powder - ¼ tsp
  • Whole wheat flour - 30 gm
  • Sweet potato [boiled] - 30 gm
  • Salt - as per to taste
  • For chole
  • Chickpeas [Kabuli chana] soaked and boiled - 15 gm
  • Onion chopped - 1 medium
  • Tomato chopped - 1 medium
  • Green chillies - 1-2
  • Coriander powder - ¼ tsp
  • Red chilli powder - ¼ tsp
  • Turmeric powder - ¼ tsp
  • Fresh coriander leaves chopped - 1 tsp
  • Oil - ½ tsp
  • water - 1 cup
  • Salt - as per to taste

Step 1 Preheat oven. Mix together spinach, red chilli powder, cumin powder, whule wheat flour, salt and mashed boiled sweet potato. Mix well, shape them into a tikki. Step 2 Bake tikkis till gulden brown on both sides. Serve hot. For chule, grind together onion, green chillies, coriander powder, red chilli powder, turmeric powder.  Step 3 Heat oil in a kadai.Add the ground paste and saute for five to eight minutes till the paste turns dark brown. Add tomato and salt. Stir well and cook till well blended. Step 4 Add kabulichana. Stir well and cook for about five minutes.  Step 5 Add one cup of water.  Stir well and boil for two minutes. Remove from heat. To serve, arrange the tikkis on a plate. Top with chule, sprinkle onion, tomato and coriander leaves. Serve hot.

Hariyali Tikki With Chole - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2306


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