Monday, June 18, 2007

Hara bhara kabab

Spinach 10 leaves
Green peas, boiled and mashed ¾ cup
Potatoes, boiled and grated 3-4 medium
Green chillies, chopped 3
Ginger, chopped 2 inch piece
Fresh coriander leaves, chopped 2 tablespoons
Chaat masala 1 teaspoon
Salt to taste
Cornflour 2 tablespoons
Oil to deep fry


Blanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh and squeeze out excess water. Finely chop.Mix spinach, peas and potatoes. Add green chillies, ginger, coriander leaves, chaat masala and salt to taste. Add cornstarch for binding.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. Heat sufficient oil in a kadai. 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.

Tip: You may also shallow-fry the Hara Bhara Kabab on a griddle plate or a tawa. It is recommended that you do 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 cornstarch for binding.