Ingredients:
Potatoes: 3-4
Green peas: ¾ cup
Spinach: 100 gms
Green chillies: 1 tb
Green coriander: 2 tb
Ginger: 1 tb
Chaat masala: 1 ts
Salt: To taste
Cornflour: 2 tb
Oil for deep-frying: 100 g
The Steps:
Pre - Preparation:
Boil the potatoes and peas and chop the chillies,
ginger and coriander.
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 squeeze out
excess water. Finely chop.
4) Mix grated potatoes, peas and spinach.
5) Add chopped green chillies, chopped green
coriander, chopped ginger, chaat masala and salt.
6) Add cornflour for binding.
7) Divide the mixture into 25 equal portions.
8) Shape each portion into a ball and then press it
in between your palms to give it a flat tikki shape.
9) Heat oil in a kadai.
10) Deep-fry the tikkis in hot oil for 3 - 4 mins.
11) You may also shallow fry hara bhara kabab on a
griddle.
12) It is recommended that you do not use colour in
this recipe.
13) If you feel you may increase the quantity of
spinach leaves to give a dark green colour.
14) In that case add a little more cornflour /
cornstarch for binding.
Calories: 355 for 4 servings
Suggested Accompaniments:
Chutney, sauce
Left - Over Ideas :
Can be used as koftas in gravies.