Boiled potato in salty water..Blanch the spinach – boil spinach in hot water for 2-3 minutes, drain using colander and immediately transfer spinach into cold water. Drain cold water using colander.

Heat 1-teaspoon oil in a pan over medium flame. Add crust carrot,blanched spinach and salt.
Stir and cook spinach and carrot mixture until almost moisture is evaporated and it turns dry – it will take around 3-4 minutes depending on the moisture in carrot and spinach. Add coriander leaves and a pinch of turmeric powder (turmeric powder is an optional ingredient; it is added to enhance the green color) and mix. Let the mixture cool for a while.

Take green chilli and ginger in a small chutney jar of a mixer grinder.
Grind them until medium coarse texture. Add cooked spinach-carrot mixture and grind again until smooth texture
Mash or grate the boiled potatoes in a medium size bowl. Add crushed greens chilies and spices
Mix all the ingredients and taste it. If required, If the mixture is wet or sticky, add more breadcrumbs and mix again.

Grease your palms with oil and divide mixture into 8 equal portions. Take each portion and give it a round shape of ball. Press it gently between your palms to flatten it and give a shape like pattie

Heat 1-2 tablespoons oil in a non-stick pan or non-stick tawa over medium flame. When pan is medium hot, put 2-3 tikkis at a time (as per the size of a pan) and shallow fry until bottom surface turns light brown, it will take around 2-3 minutes.

Flip each green tikki and shallow fry another side until light brown, it will take around 1-1.5 minutes.

Transfer each kabab to a plate. Serve hara bhara kabab with tomato ketchup or with beaten curd as afternoon snack.