Hara bhara kabab | Indian Spinach Peas Patties

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Pick the spinach leaves, rinse well in plenty of water three times, then drain in a colander. Set aside.
2. Rinse and boil the potatoes until fork-tender but not mushy, then cool completely and peel. In a pressure cooker, cook for 3 to 4 whistles; in an Instant Pot, halve each potato and pressure cook for 6 minutes.
3. Heat 1 teaspoon oil in a pan. Sauté the ginger and green chilies for 30 seconds.
4. Add the green peas and sauté for 4 to 5 minutes, until the raw smell goes away.
5. Add the spinach and sauté over medium-high heat until fully wilted. Turn off the heat and let everything cool.
6. Put the cooled peas, spinach, chilies, ginger and coriander leaves in a small grinder or blender and blend to a smooth paste without adding water.
7. Crumble the potatoes into a bowl, then add the pea-spinach paste, salt, garam masala, chaat masala, roasted gram flour and bread crumbs.
8. Mix into a non-sticky dough, adding more bread crumbs if it becomes sticky.
9. Divide into 10 portions, roll each into a ball, then flatten into patties.
10. To pan-fry: heat 1 tablespoon oil in a griddle, then fry the patties until golden and crisp.
11. To oven-grill: preheat the oven to 200 °C for 15 minutes, place the patties on a greased tray, brush with oil and grill for 10 minutes per side.
12. To air-fry: brush the patties with oil, place in the basket and air-fry at 180 °C for 10 minutes per side, flipping halfway. Preheat the air fryer first if it needs it.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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