Hara Bhara Kabab
Ingredients
• Boiled potato 3 to 4 medium sized
• Green peas 1 cup Boiled and strained
• Palak one big bunch, blanched and cooled to room temperature
• Green chilli 3 to 4
• Ginger 1 inch
• Corriander leaves a handful washed and chopped roughly
• Gram flour ¼ cup
• Corn flour ¼ cup
• Bread crumbs as needed
• Garam masala ¾ teaspoon
• Chaat masala ½ teaspoon
• Dry mango powder or Amchur powder ½ teaspoon
• Kashmiri Red Chilli powder 1 teaspoon
• Salt
• Water
• Oil for frying
Method
• Boil and mash the potatoes in a bowl and keep it aside.
• In a mixer jar, add boiled green peas, blanched palak, Corriander leaves,green chilli, ginger and grind it into a paste. (Keep a few Green peas aside to add them as a whole)
• Add water only if needed, you may also avoid adding water completely.
• Add the ground palak, peas paste to the mashed potato.
• To this, include gram flour, garam masala, dry mango powder, Kashmiri Red Chilli powder and chaat masala and mix well to form a dough to make medium sized patties.
• Make a slurry with water and corn flour, dip the patties into the slurry and then coat it with bread crumbs.
• I froze the patties for about half an hour before frying. You may also fry them immediately, however if you are frying immediately, I would suggest to double coat the patties with corn flour slurry and bread crumbs.
• If you do not have corn flour alternatively you can also give the patties an egg wash and then coat it with bread crumbs.
• Shallow fry or deep fry the patties and serve hot with chutney of your choice.
• You can also air fry instead of deep frying.
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