Hara bhara kebab is a starter / appetizer made using spinach, peas, potato and some spice powders. I love this kebab as it tastes pretty much like pani puri because of the amchur powder. This is such a tasty appetizer for any party. This is healthy and a nutritious dish. Easy to prepare as well. My family loves this dish, especially my elder brother. Whenever I make it, I make some extra kebabs so everyone eats heartily. These kebabs pair well with mint-coriander chutney or ketchup.

Ingredients

• Medium sized Potatoes – 6 (Boiled, peeled and mashed)
• Spinach – 1/2 cup (Cooked with 1/4 cup water, salt and a pinch of sugar , drained and pureed to a smooth paste without adding water)
• Mashed peas – 1/2 cup + 2tsp (Cooked, drained and mashed)
• Green chilli & Ginger paste – 2 tbsp
• Amchur powder – 1 tsp
• Garam masala – 1 tsp
• Besan / Kadalai maavu – 2.5 tbsp
• Salt – to taste

Procedure

• Prepare all the ingredients.
• In a wide bowl, add in the mashed potato, pureed spinach, mashed peas, green chilli & ginger paste, amchur powder, garam masala, besan and salt. Once you mix everything together, taste the mix. Add salt or spice powders if required.

• Mix the ingredients to form a tikki / patty like consistency. The mixture will be sticky, but add some oil to your palms and start making small portions and pat it flat. Keep this in the fridge for 15 mins so that the dough is firm.

• In a pan, add oil for shallow frying. Once the oil is hot add in the prepared kebabs. Do not crowd the pan. Cook both sides evenly in medium flame.

• Once the kebabs are cooked, drain them over a paper towel.

• Serve hot with some laccha onion and mint-coriander chutney or ketchup.

Notes

• Spinach and peas should not have any extra water after boiling. This is important because, the dough might be very hard to make the tikkis. So squeeze the extra water from spinach.
• If you want to add any extra spoons of the masala powders, do taste the dough and then add.
• If your kebab mix is too sticky, add 2 tsp of besan. Do not add too much, then the besan taste will dominate.