Hara Bhara Kabab

Ingredients:

1/2 bunch Spinach leaves / Palak Soppu

1 large Potato

1-2 Green Chillies

Small piece of Ginger

1/2 cup soaked Green Peas / Frozen Green Peas / Batani

2-3 strands of Coriander leaves

3-4 tsp Corn flour

1/2  tsp Chat Masala

1/2 tsp Garam Masala

Pinch of Coriander seeds powder

Pinch of Cumin seeds powder

Pinch of Pepper powder

Pinch of Amchur powder / Mango powder

Salt to taste

8-10 Cashew nuts

Oil

Recipe:

Clean spinach leaves, wash them and keep them aside.

Put 6-7 cups of water in a vessel and bring it to boil. Add little amount of spinach leaves to this water and stir them for about 2-3 mins. Remove the spinach leaves from boiling water and put them into the vessel containing cold water. Repeat this procedure for all the spinach leaves. 

Squeeze the spinach leaves properly and keep them aside as shown in the picture below.

Cook soaked/frozen green peas in a pressure cooker by adding little amount water and salt.(2-3 whistles) Once the pressure goes off, drain the extra water content and keep it aside.

Cook potato in a pressure cooker by adding sufficient amount of water(3-4 whistles). Once the pressure goes off, peel the potato and mash it properly as shown in the picture below.

Chop squeezed spinach leaves, green chillies, ginger into small pieces as shown in the picture below.

Put 1 tsp oil in a pan. Add chopped green chillies, ginger and fry them for about 1 min. Add chopped spinach leaves, green peas and fry them for about 1-2 mins.

Put this fried mixture, coriander leaves in a mixer and grind them into smooth paste as shown in the picture below.(Don't add water while grinding)

Put this ground mixture to a vessel containing mashed potatoes. Add corn flour, salt, garam masala, cumin seed powder, coriander seed powder, chat masala, pepper powder, mango powder and mix them well.

Put 1 tsp oil on a plastic sheet and spread it over the sheet. Make lemon sized ball from the mixture and pat it on a plastic sheet as shown in the picture below. Place half piece of cashew nut on the kabab as shown in the picture below.

Keep oil in a thick bottomed vessel and heat it. Put patted kabab in oil and deep fry until it turns golden in color. Serve hot along with tomato ketchup or green chutney.