Hara Bhara Kebab

Method

1. 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. 2

   Mix the spinach, peas and potatoes. Add green chilli, ginger, coriander, chaat masala and salt. Add corn flour to bind.

3. 3

   Divide into twenty-four equal portions. Shape each into a ball and press between your palms into a flat tikki.

4. 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 →