Spinach and Green pea Kebabs (Hara Kebabs) |
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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Another excellent recipe from the 'Thursday' magazine's Iftar special issue! I am yet to try these, but they sure sound incredibly good to my ears. Ingredients:
900 g green peas, boiled and mashed |
400 g fresh spinach |
1 potato, boiled and mashed |
2 teaspoons green chilies, chopped |
4 teaspoons ginger, chopped |
2 tablespoons coriander leaves, chopped |
1 teaspoon garam masala |
1 1/2 teaspoons chat masala |
1/2 teaspoon saunf |
1/4 cup cashews, chopped |
1/2 cup fresh breadcrumb |
3 -4 tablespoons cornflour |
salt |
oil, to fry |
Directions:
1. Cook the spinach in an open pan without any water until wilted.
2. Cool and puree the spinach in a blender.
3. Mix the peas, potatoes and spinach in a bowl.
4. Add the rest of the ingredients and mix thoroughly.
5. Taste and adjust the seasoning.
6. Shape into 1 1/2 inch round discs.
7. Heat oil in a wok.
8. Deep fry the kebabs till crisp and golden brown on both sides.
9. Drain on a paper towel.
10. Arrange on a plate.
11. Sprinkle additional chaat masala on it.
12. Serve hot with corriander chutney.
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