Serves 4
3-4 medium sized boiled potatoes
¾ cup of boiled green peas
100 gms spinach
1 tbsp chopped green chilies
2 tbsp chopped green coriander
1 tbsp chopped ginger
1 tsp chaat masala
Salt to taste
2 tbsp corn flour (cornstarch)
Oil for deep-frying
 

Recipe

1. Peel and grate boiled potatoes. Mash boiled green peas. Blanch spinach leaves in plenty of salted boiling water, refresh in cold water and squeeze out excess water. Finely chop.

2. Mix grated potatoes, peas and spinach. Add chopped green chilies, chopped green coriander, chopped ginger, chaat masala and salt. Add corn flour for binding.

3. Divide the mixture into twenty five equal portions. Shape each portion into a ball and then press it in between your palms to give it a flat tikki shape.

4. Heat oil in a kadai. Deep-fry the tikkis in hot oil for three to four minutes.
   
   Chef’s Tip : You may also shallow fry hara bhara kabab on a griddle plate or a tawa. It is recommended that you do not use color in this recipe. If you feel you may increase the quantity of spinach leaves to give a dark green color. In that case add a little more corn flour/cornstarch for binding.

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