Ingredients
- 300 g Potato
- 3 sticks Green Chillies
- 1 cup Green Peas
- 120 g Spinach
- ½ cup Coriander Leaves
- 1 ½ tsp Ginger-Garlic Paste
- 3 tbsp Dwaraka Organic Chana Besan
- ½ tsp Dwaraka Organic Garam Masala
- Dwaraka Organic Amchur Powder
- ¼ cup Breadcrumbs
- Salt as per taste
- 3 tbsp Dwaraka Organic Sunflower Oil
Recipe Description
Clean the spinach leaves thoroughly. Make sure they are completely dry before using them.
Parboil potatoes and peas together in a pressure cooker. Make sure the potatoes are firm enough to hold shape.
Dry roast the chana besan till it releases an aroma. Keep them aside to cool.
Heat one teaspoon of oil in a pan.
Sauté the ginger-garlic paste.
Add peas and chillies to the pan and fry till the peas are cooked.
Add the spinach leaves and sauté them until they completely wilt off.
Add garam masala and salt to the mix and cook it until you can smell the aroma.
Cool the mixture off completely and blend it in a mixer-grinder with coriander leaves into a smooth paste. Do not add water!
Mash the boiled potatoes.
Add the spinach and peas paste with the mashed potatoes.
Add besan to the bowl and mix it in with the rest of the ingredients. Make sure it’s not sticky. Add breadcrumbs if it turns sticky.
Roll the dough into 10 kababs and flatten them into patties.
Heat one tablespoon of oil in a pan.
Shallow fry the patties on low flame until they’re golden brown and crispy on both sides.
Serve the Hara Bhara Kabab hot with ketchup and/or chutney.
