Hara Bhara Kebab

5 standard portions

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Ingredients

• 2 cups spinach (i used baby spinach)
• 1 potato (large, boiled)
• 1 cup green peas
• 1.25 teaspoon chopped ginger
• 1 green chili (or adjust to taste)
• 3 tablespoons coriander leaves
• 3-4 tablespoon bread crumbs
• 1 tablespoon cornstarch
• ½ teaspoon cumin powder (optional)
• ½ teaspoon chaat masala
• ¼ teaspoon amchur powder (dried mango powder)
• salt (to taste)
• 2 tablespoons + 1.5 teaspoon oil

Method

1. Wash spinach leaves and place them in a pan on medium heat.
2. Add 1 tablespoon of water and let them cook for 2 minutes. After 2 minutes, the leaves will be all shriveled up. This is called blanching the spinach.
3. Remove from pan and wash the leaves under cold running water. Set aside.
4. In the same pad, add 1.5 teaspoon of oil on medium heat.
5. Once the oil is hot, add chopped ginger and green chili and saute for 30 seconds.
6. Add green peas (I kept frozen peas in warm water for 2-3 minutes before adding to the pan) and blanched spinach leaves.
7. Cook the peas and spinach leaves till there's no or very little moisture left. This will take 2-3 minutes.
8. Let the mixture cool down a bit and then transfer it to a blender. Add coriander leaves to it and grind to a paste.
9. Transfer the mixture to a bowl and add boiled potato to it.
10. Crumble the potato and also add salt, chaat masala, amchur (dry mango powder) , cornstarch and cumin powder (if using).
11. Now add bread crumbs to the mixture.
12. Mix everything together till it forms a nice dough.
13. Take little dough of the size of a lemon in your hand and form a round pattie.
14. Repeat till dough is finished. I was able to get 5 patties out of this mixture.
15. Heat 2 tablespoons of oil in a pan on medium heat. Once hot, place the patties on the pan.
16. Pan fry till golden brown from both sides.
17. Serve hot with coriander chutney or tomato ketchup.