First, prepare all ingredients. Also boil potatoes, tuvar, peas, and chopped spinach.

Now peel potatoes, remove extra water from boiled seeds and boiled spinach. Mash potatoes.

Now crush boiled spinach, boiled seeds, and chopped onion in crusher. Then add flattened rice, desiccated coconut, salt, turmeric, green chili garlic ginger paste,garam masala, fennel seeds, raisins, lemon juice, sugar, chopped coriander, asafoetida, and dry mango powder. For the binding, add semolina & besan. mix everything well with your hand. add 2 tsp of spinach water for mixing.

Now cover & put it aside for 10 minutes. semolina will absorb water during resting time. after 10 minutes knead kabab mixture a little to make it soft. Now to make kabab, take oil into palm and take some mixture & roll round balls. press gently.

Now heat 2tbsp of oil in a pan on medium flame. when oil is hot, shallow fry harabhara kabab on medium to the low flame so that kabab will get cooked from inside as well. To cook evenly from all sides, keep flipping them over & over again. When you see kababs are turning brown in color on both sides, take them out. kabab is ready to serve.