Hara bhara kabab are soft patties made with pureed spinach and peas. Serve them as appetisers or as an evening snack along with hot piping chai or tea.
Spinach starters, vegetarian kebab
1/4cuppeasfresh or frozen
3medium sized potatoes
2tablespoonroasted besangram flour
2teaspoonsroasted cumin powder
Salt to taste
Oil for deep frying
Bread crumbsto dust the patties
Boil the potatoes completely. Peel the skin and mash them well while they are warm. Keep aside.
Wash and clean the spinach leaves along with stalk. Along with peas, boil the leaves in water for a couple of minutes and immediately transfer the leaves and peas to ice cold water. Let it sit for a couple of minutes.
Then completely drain the water and transfer it to a mixer. Add the green chillies and ginger. Grind it to a smooth paste. Cover and keep aside.
To the mashed potato mixture, add the spices, corn flour and besan. Slowly add the greens puree and mix well. The mixture will be very sticky and soft but if you make a ball, it should hold its shape. If not, add a couple of more teaspoons corn flour. Do not add excess flour.
Divide the mixture into 11 balls and shape them as you would patties or cutlet. Dust each patty with bread crumbs.
You can either deep fry this is oil kept on medium heat or pan fry them on both sides until they become brown on both sides.