Tuesday, February 22, 2011

Hariyali Tikki - Spinach Methi Arbi Cutlet by Vikas

Ingredients - * Feel free to experiment with quantity for different flavors.

Butter (enough to sauté and glaze the (A) ingredients

Fresh spinach (thoroughly rinsed and dried)
Fresh methi (thoroughly rinsed and dried)
Fresh Dhaniya (Chopped)
Arbi - taro root (boiled, peeled and chopped)
Potatoes (boiled, peeled and chopped)
Split Green P...eas (chop quick in blender to get thick grainy texture)
Ginger (chopped fine)
Leave all above ingredients for 2-3 hours to get rid of moisture in them.

Bread Slice (shredded)
Corn flour (half teaspoon)

Anar daana (dry pomegranate seeds), shahi zeera, chilli flakes and
garam masala (very less as it overpowers all other spices).

Salt (as per taste)

Ghee or Oil

Dhaniya, Cheddar Cheese or Cheese of your taste (Grated), any chutney or sauce.

Heat a pan on high flame, add (1) butter.
Toss all the ingredients of (A) in a hot pan at a high flame, sauté for couple of minutes.
Take everything out from pan and let it cool down.

When cool enough to be handled easily, add (B) and (C) ingredients and mash with a fork,
Avoid use of hands to make it mushy as all leafs and arbi will release water making it hard to handle. Incorporate and mix everything well. Your base mixture is ready. At last add (D) salt and mix it quick and with loose hands ( as salt makes the veggies ooze out moisture and water therefore it is added at last).

Make ball of the mixture, flatten on palm and make different cutlet shapes, cutlets molds can be used for even shapes, Use water to make shapes and to avoid this mixture sticking to your hand.

For deep frying heat (E) Oil or Ghee in a deep pan or a wok for deep frying,
For shallow fry use a tawa, grease with enough oil to fry the raw cutlet. Health conscious people brush olive oil all over the cutlet and use non stick pan to fry.
I prefer quick deep frying in hot-hot ghee, as it is quick and absorbs less ghee then shallow frying.

Use either method to make it golden brown with crisp exterior. Move it to tissue paper to get rid of excess oil.

Garnish with (F). Serve hot with chutneys.

Your Spinach Methi and Arbi cutlet are ready to be relished.

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