Hara Bhara Kebab


Potatoes: 4-5 medium sized, boiled

Green peas: 1 cup, boiled

Spinach: 1 bunch

Green chilies: 1 tsp, finely chopped

Coriander leaves: 2-3 tsp, finely chopped

Ginger: 1 tsp, finely chopped

Chaat masala powder: 1 tsp

Salt: As per taste

Corn flour: 2-3 tsp

Oil: For deep-frying


Grate the boiled potatoes and mash the boiled green peas. Cook spinach leaves in salted boiling water for 2-3 minutes and wash the partly cooked leaves in cold water and squeeze out the excess water before finely chopping the leaves. Mix grated potatoes, peas and spinach and add chopped green chilies, chopped coriander leaves, chopped ginger, chaat masala powder and salt. Add corn flour to the mixture for binding. Divide the mixture into 25 equal portions and shape each portion into a ball and then press it in between your palms and flatten it. Heat oil in a pan and deep fry the kebabs in hot oil for three to four minutes.

Note: If you are too diet conscious, you can shallow fry the kebabs on a tawa. To make kebabs look dark green, you can add more spinach leaves, but have to add more corn flour for a good binding.

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