Hara Bhara Kabab

Name: Hara Bhara Kabab
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cup Spinach; 3/4 cup Green peas boiled and mashed; 3-4 medium Potatoes boiled, peeled and grated; 3 Green chillies chopped; 2" Ginger chopped; 2 tbsp Fresh coriander leaves chopped; 1 teaspoon Chaat masala; to taste Salt; 2 tablespoon Cornflour or besan optional; as needed Oil for deep-frying or Shallow fry

Arachana Suraj Khandelwal @cook_13602627

Nagpur Maharashtra

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Arachana Suraj Khandelwal @cook_13602627

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Ingredients

30 mins

4 servings

2 cupSpinach
3/4 cupGreen peas boiled and mashed
3-4 mediumPotatoes boiled, peeled and grated
3Green chillies chopped
2"Ginger chopped
2 tbspFresh coriander leaves chopped
1 teaspoonChaat masala
to tasteSalt
2 tablespoonCornflour or besan optional
as neededOil for deep-frying or Shallow fry

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Steps

30 mins

1

Blanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh in cold water and squeeze out excess water. Finely chop.
2

In a bowl mix spinach, peas and potatoes. Add green chillies, ginger, coriander leaves, chaat masala and salt to taste. Add cornflour for binding.
3

Divide the mixture into equal portions. Shape each portion into a ball and then press it between your palms to give it a flat tikki shape.
4

Heat sufficient oil in a kadhai. Deep-fry the tikkis on medium heat for three to four minutes. Drain onto an absorbent paper. Serve hot with a sauce of your choice.
5

You may also shallow-fry the Hara Bhara Kabab on a tawa. It is not use colour in this recipe. If you feel you may increase the quantity of spinach leaves to give a dark green colour. In that case add a little more cornflour for binding.