Method of Preparation 1. Peel and grate boiled potatoes.
2. Mash boiled green peas.
3. Blanch spinach leaves in plenty of salted boiling water, refresh in cold water and squeezeout exess water. Finely chop.
4. Mix grated potatoes, peas and spinach.Add chopped green chillies, chopped green coriander, chopped ginger, chaat masala, and salt.Add corn flour for binding.
5. Divide the mixture into twenty five equal portions. Shape each portion in to a ball and then press it in between your palms to give it a flat tikki shape.
6. 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 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 cornflour/cornstarch for binding.
