Hara Bhara Kabab

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Ingredients list for Hara Bhara Kabab

• 10 leaves Spinach
• 3/4 cup Green peas shelled and boiled and mashed
• 3-4 medium Potatoes boiled, peeled and grated
• 3 Green chillies chopped
• 2 inch pieces Ginger chopped
• 2 tablespoons Fresh coriander leaves chopped
• 1 teaspoon Chaat masala
• to taste Salt
• 2 tablespoons Cornflour/ corn starch
• for deep-frying Oil

Method

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. 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 twenty-four 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 kadai. 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.

Nutrition Info