- 10 lb shredded Idaho Potatoes
- 3 lb frozen chopped spinach
- 6 lb frozen peas
- 15 oz mild green chili(canned)
- 8 oz cornstarch
- 5 TB chopped cilantro
- 4 oz Vegetable soup base
- 5 TB ground fresh ginger
- 3 TB Garam Masala
- 1 TB ground Sumac
- 4 TB kosher salt
- 2 TB Chaat Masala
- 2 tsp baking powderSpicy Ketchup
- 2 QT Heinz Ketchup
- 1 LB minced onion
- 2 TB minced garlic
- 3 oz Canola oil
- 2 TB Garam Masala
- 2 TB Curry Powder
- 1 TB Cumin Seed
1 Puree in food processor the spinach, peas, green chili, spices salt and cornstarch.
2 Mix this mixture into shredded potatoes and add the vegetable base and baking powder
3 Form 1 oz balls into Tikki shape(canoe shape)by hand.
4 Deep fry at 350 degrees until slightly past golden brown. Served with Spicy Ketchup or Mango Chutney
Preparation for Spicy Ketchup
1 Toast spices in oil till fragrant, add onion, garlic and ginger and cook till brown.
2 Add Ketchup and simmer for 10 minutes.
3 Let cool slightly and puree in food processor.
4 Serve at room temperature.
Yield - 40
Source: Idaho Potato Commission