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Preparation Time : 10
Cook Time : 15
Total Time : 25
2 cup Spinach
3/4 cup Green peas boiled and mashed
3-4 medium Potatoes boiled, peeled and grated
3 Green chillies chopped
2" Ginger chopped
2 tbsp Fresh coriander leaves chopped
1 teaspoon Chaat masala
2 tablespoon Cornflour or besan optional
1/4to taste Salt
2-3 tbs as needed Oil for deep-frying or Shallow fry
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.
In a bowl 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 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 kadhai. 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.
You may also shallow-fry the Hara Bhara Kabab on a tawa. It is 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 cornflour for binding.
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