Hara Bhara Kebab

Recipe

Preparation time - 20 minutes

Cooking time - 30 minutes

Serves - 4-5

Ingredients

1 cup Spinach - blanched and finely chopped

1 cup Green peas - blanched

2 large Potatoes - boiled and peeled

3 Green chilies - finely chopped

1 inch piece of Ginger - grated

3 cloves of Garlic - minced

1/2 tsp Cumin seeds

1/2 tsp Garam masala powder

1/2 tsp Chaat masala

1/2 tsp red Chilli powder

1/2 tsp Amchur (dry mango powder)

Salt to taste

2 tbsp Cornflour or Breadcrumbs (for binding)

2 tablespoons Oil (for frying)

1/4 cup Breadcrumbs or Semolina (to coat-optional, but recommend)

Method

1. Prepare the spinach, peas and potatoes - according to the instructions.

2. In a mixing bowl, combine the chopped spinach, green peas, boiled potatoes, green chilies, grated ginger, minced garlic, cumin seeds, garam masala powder, chaat masala (if using), red chili powder, amchur (dry mango powder), and salt. (I prefer a bite so I didn’t mash the peas completely.)

3. Mix everything together until well combined.

4. Taste the mixture and adjust the seasoning if needed.

5. Add 2 tablespoons of cornflour or breadcrumbs to the mixture. (This helps bind the kebab mixture together)

6. Mix well until the mixture is firm enough to shape into kebabs. If it's too soft, you can add more cornflour or breadcrumbs as needed.

7. Divide the mixture into equal portions and shape them into round or oval patties.

8. You can also roll the kebabs in breadcrumbs or semolina for a crispy outer coating.  (I recommend this step for an extra crunch.)

9. Heat 2 tablespoons of oil in a non-stick pan over medium heat.

10. Place the kebabs on the hot pan and cook until they are golden brown and crispy on both sides, turning them carefully.

11. Once the kebabs are cooked and have a nice golden crust, remove them from the pan.

12. Sprinkle with chaat masala and serve with mint chutney or tamarind chutney and onions.

HAPPY COOKING !!!