Spinach Green Pea Patties Hara Bhara Kebabs Recipes

SPINACH & GREEN PEA PATTIES (HARA BHARA KEBABS)

Steps:

• Mash together the cooked potatoes and green peas. Blanch the spinach leaves in boiling water. Drain and plunge into cold water to chill. Squeeze gently to remove excess water. Chop finely.
• Add the spinach to the potato and pea mixture. Mix well. Add cilantro and Patak's Madras Curry Paste.
• Add corn flour to bind and mix well, adding salt to taste. Divide the mixture into 24 equal portions. Shape each portion into a ball. Flatten into a thick disk.
• Heat oil in a wok or deep-bottomed frying pan over medium-high heat. When oil is hot but not smoking, fry the patties for 3 to 4 minutes, turning halfway through.
• Serve immediately.

HARA BHARA KEBAB / GREEN PEA PATTIES

Steps:

• Boil potatoes, peel and keep aside.
• Boil green peas, strain water and collect in a bowl.
• Heat around 2 cups of water in a wok and black spinach. Collect the spinach in the bowl with peas.
• Once cool, grind spinach and peas to make a fine paste. Do not add water, the paste should be thick.
• Collect the spinach mix in a bowl and add mashed boiled potatoes along with red chili powder, amchur and garam masala powder.
• Add fine chopped green chilies and 1/2 cup of bread crumbs.
• Combine to make a soft dough.
• Pinch a lemon sized bowl and flatten to shape into a kebab.
• Take a cashew half and gently press in the middle of the kebab.
• Similarly make more kebabs from the remaining dough and keep aside.
• Take a small bowl and add 1/2 cup water and cornflour. Stir to make a thin solution.
• Take a kebab, dip into the cornflour mix and roll it over bread crumbs or semolina for getting a crunchy coat.
• Heat oil in a wok and gently drop the kebab and deep fry till golden.
• Collect them on a kitchen napkin and later serve hot with tomato ketchup.

SPINACH & GREEN PEA PATTIES (HARA BHARA KEBABS)

Steps:

• Mash together the cooked potatoes and green peas. Blanch the spinach leaves in boiling water. Drain and plunge into cold water to chill. Squeeze gently to remove excess water. Chop finely.
• Add the spinach to the potato and pea mixture. Mix well. Add cilantro and Patak's Madras Curry Paste.
• Add corn flour to bind and mix well, adding salt to taste. Divide the mixture into 24 equal portions. Shape each portion into a ball. Flatten into a thick disk.
• Heat oil in a wok or deep-bottomed frying pan over medium-high heat. When oil is hot but not smoking, fry the patties for 3 to 4 minutes, turning halfway through.
• Serve immediately.