Hara Bhara Chicken Kebab

Ingredients

• 1 small bunch of spinach leaves, blanched and chopped
• 1 cup chicken mince
• 2 tablespoons oil + for deep frying
• 1 tablespoons chopped garlic
• 1 tablespoons chopped ginger
• 2 green chillies, chopped
• 1 medium onion, chopped
• ½ teaspoon red chilli powder
• ½ teaspoon coriander powder
• ¼ teaspoon cumin powder
• ¼ teaspoon turmeric powder
• Salt to taste
• 4 tablespoons freshly chopped coriander leaves
• 2 medium potato, boiled, peeled and mashed 
• 2 tablespoons green peas, boiled and crushed
• Salt to taste
• ½ teaspoon chaat masala
• 3-4 tablespoons corn-starch
• Onion rings for serving
• Lemon wedges for serving
• Green chutney for serving

Method

1. Heat oil in a non-stick pan, add garlic, ginger, green chillies and sauté for a minute.
2. Add onion and sauté on medium heat till it translucent. Add chicken mince, red chilli powder, coriander powder, cumin powder, turmeric powder, salt and sauté on high heat 3-4 minutes, reduce the heat and mix well. Cook till the chicken is cooked completely and the mixture is dry.
3. Add 2 tablespoons chopped coriander and sauté for a minute. Set aside for cool down.
4. Take potato, spinach, remaining chopped coriander, green peas, salt, chaat masala, corn-starch and mix well in a bowl.
5. Heat sufficient oil in non-stick kadai. Apply oil on the palms of the hands. Take a portion of potato mixture make a cavity and stuff a portion of the chicken mixture. Seal the edges and shape it into patties.
6. Coat the prepared patties with corn-starch and deep-fry kebabs till golden brown. Drain on absorbed paper.
7. Serve hot with onion rings, lemon wedges and green chutney.