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Saturday, 19 April 2014

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Chickpea and spinach spread also known as Hummus. This healthy and delicious spread also can be served as spread.

Recipe will make 16 oz

Chickpea and Spinach Spread Recipe by ManjulaIngredients:

1 15oz can chickpeas (garbanzo beans, kabule chana,)

2 tablespoons roasted sesame seeds (til)

1 cup spinach leaves all the stems removed

1-1/2 teaspoon salt

2 serrano green chili chopped adjust to taste

2 tablespoons lemon juice

2 tablespoons olive oil

Method

Drain the liquid from can of chickpeas, wash them well and drain the water.

In a food processor all the ingredients except oil, blend it to make smooth paste.

Add oil and mix it again. Chickpea spread is ready.

Serving Suggestions

Chickpea and Spinach Spread can be served with grilled pita bread, crackers, chips, or with fresh veggies. You can also serve this as chutney.

Chola Tikki (chickpeas patties) is a spicy and yummy snack. Tikki are also known as a chat. Just the smell of Tikki can make you hungry.

Makes 8 to 10.

Chola Tikki

Ingredients:

1 up of boiled chickpeas (kable chana)

3 medium potatoes

1 tablespoon shredded ginger

1 tablespoon chopped cilantro (hara dhania)

2 chopped green chili seeded, adjust to taste

1/2 teaspoon black pepper

1 teaspoon salt

1 teaspoon lemon juice

Oil to shallow fry

For Garnish:

1/4 cup plain creamy yogurt

2 tablespoons hari chutney (cilantro chutney)

2 tablespoons tamarind chutney

Method:

Boil potatoes until they are tender.

Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water because the potatoes will absorb the extra water, making potatoes mushy.

After potatoes are cool, peel the skin off and mash the potatoes.

Drain the water out of the chickpeas and dry the chickpeas using paper towel making sure there is no access water in chickpeas.

Mash the chickpeas coarsely.

Mix all the ingredients together; adjust salt and pepper to your taste.

With oiled hands, divide the mixture into 8 to 10 equal portions.

Make them into the shape of patties keeping them about a half inch thick.

Heat the oil in a flat bottom saucepan on medium high heat (oil should cover the surface of the pan generously). To check the oil, place a little piece of tikki in the oil, this should make the oil sizzle.

Place the Tikkis in the pan and shallow fry the Tikkis on both sides until both sides are golden brown. If the Tikki is very dry use more oil as needed without making them too greasy.

You may have to adjust the heat while cooking as needed.

Serving suggestions:

Serve Tikki hot. Drizzle some yogurt, tamarind chutney and hari chutney over the Tikki, or use any combination you prefer. See the recipes for chutney on this site.

Tikki can also be served with tomato ketchup.

Tips

Substitute the boiled chickpeas with can chickpeas.

Also if mixture is too moist Tikki will break.

Tikki can be made before and refrigerated for two to three days. Before serving, heat the Tikki over the skiltet or in the oven at 350 degrees for about 15 minutes or until they are hot.

Baking in oven

Heat the oven to 350 degrees, brush oil generously on both sides of the Tikki and bake them on a greased cookie sheet. Let them bake for about 20 minutes then turn and cook for another 10 minutes until the Tikki are golden brown.