Hara Bhara Kabab

INGREDIENTS

1. Spinach 

2. Green peas shelled and boiled and mashed

3. Potatoes boiled, peeled and grated

4. Green chillies chopped 

5. Ginger chopped

6. Fresh coriander leaves chopped

7. Chaat masala

8. Salt to taste

9. Cornflour/ corn starch

10. Oil for deep-frying

PROCEDURE

1. Blanch spinach leaves in two cups of boiling salted water for five minutes. 

2. Drain, refresh in cold water and squeeze out excess water. 

3. Mix spinach, peas and potatoes.

4. Add green chillies, ginger, coriander leaves, chaat masala and salt to taste. Add cornflour for binding.

5. 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.

6. Heat oil in a kadai. Deep-fry the tikkis on medium heat for three to four minutes. 

7. Drain onto an absorbent paper. Serve hot with a sauce of your choice.

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