HARA BHARA KABAB

HARA BHARA KABAB
Hara bhara kebab gets its name and green colour from the healthy spinach in it.
Preparation Time : 25-30 minutes
Cooking Time : 5-10 minutes
Servings : 4

INGREDIENTS
Spinach 10 leaves

Green peas, shelled and boiled and mashed3/4 cup

Potatoes, boiled ,peeled and grated3-4 medium

Green chillies, chopped 3

Ginger, chopped 2 inch piece

Fresh coriander leaves, chopped 2 tablespoons

Chaat masala 1 teaspoon

Salt to taste

Cornflour/ corn starch 2 tablespoons

Oil for deep-frying

METHOD
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. 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.

Recipe Tip :
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.