Green peas shelled and boiled and mashed
Potatoes boiled, peeled and grated
Green chillies chopped
2 inch pieces
Fresh coriander leaves chopped
Cornflour/ corn starch
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.
Mix spinach, peas and potatoes. Add green chillies, ginger, coriander leaves, chaat masala and salt to taste. Add cornflour for binding.
Divide the mixture into twenty-four equal portions. Shape each portion into a ball and then press it between your palms to give it a flat tikki shape.
You may also shallow-fry the Hara Bhara Kabab on a griddle plate or a tawa. It is recommended that you do 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 cornstarch for binding.