INGREDIENTS:-

  • 6-7 fresh spinach leaves, blanched and finely blended           
  • 3/4 cup boiled green peas, mashed
  • 2-3 potatoes, boiled, peeled and grated
  • 1-2 green chillies, chopped
  • 2 inch ginger, grated
  • 2 tablespoon chopped fresh coriander
  • 1 tablespoon homemade chaat masala
  • Salt to taste
  • Oil for deep-frying

                                                            Method   

Dry-roast 2 tablespoons coriander seeds, 1 tablespoon

Chaat masala
cumin seeds and 1/2 tablespoon carom seeds

separately. Cool and powder them with 1-2

whole dried red chillies, 1 &1/2 tablespoons 

black salt and 1/3 tablespoon hing. Mix

with 1/2 tablespoon of dried mango powder,

1/3 tablespoon black pepper, 1/2 tablespoon 

Salt. Store in air-tight container.





Mix the spinach, peas and potatoes.  Add the green chillies, ginger, chopped coriander, chaat masala

and salt to taste. Add conflour for binding.
Kabab


Divide into 16-17 equal portions.

Shape each portion a ball and then press

it between your palm to give it a

flat tikki shape.


Heat sufficent oil in a kadhai. Deep-fry the tikkis on medium heat for three to four minutes. Drain on 

absorbent paper.


Chef 's tip: You may shallow-fry the Hara bhara kabab on a tawa or griddle plate. 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 dark green colour. In that case add a little more cornstarch for binding.



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