Hara Bhara Kebab
Classic spinach, pea and potato tikkis — naturally gluten-free when bound with corn flour.
- Prep
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- Cook
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- Total
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- Ingredients
- 10
Method
- 1
Blanch the spinach in two cups of boiling salted water for five minutes. Drain, refresh in cold water, squeeze out the excess water and chop finely.
- 2
Mix the spinach, peas and potatoes. Add green chilli, ginger, coriander, chaat masala and salt. Add corn flour to bind.
- 3
Divide into twenty-four equal portions. Shape each into a ball and press between your palms into a flat tikki.
- 4
Heat oil in a kadai and deep-fry the tikkis on medium heat for 3–4 minutes. Drain on absorbent paper and serve hot.
Cooking for someone with celiac disease? Use flours ground in a dedicated gluten-free mill, check every packaged ingredient (especially heeng, sauces and masalas) and use clean utensils to avoid cross-contamination. See hidden sources of gluten →
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