Hara Bhara Kebab

Ingredients 

• ½ cup spinach puree
• ½ cup green peas boiled and mashed
• 1 tablespoon oil to grease + to deep fry 
• 1 tablespoon ginger finely chopped
• 2 green chillies finely chopped
• 2 medium potatoes boiled, peeled and mashed
• ½ teaspoon chaat masala
• ½ teaspoon garam masala
• Salt to taste 
• 2-3 tablespoons cornflour/ cornstarch
• 6-7 cashew nuts halved
• Tomato ketchup to serve 

Method

1. Heat oil in a non-stick pan, add ginger and green chillies. Sauté for a minute on medium heat. Add spinach puree and mix well. Add green peas, mix well and cook on medium heat till the mixture is dry. Transfer into a bowl and set aside to cool down.
2. Heat sufficient oil in a kadai
3. Add potatoes, chaat masala, garam masala powder, salt and corn flour and mix well.
4. Grease your palms with oil and divide the mixture into equal portions. Shape each portion into a round and flat kebab and press half a cashew nut in the centre of each kebab and press it gently.
5. Gently slide the kebabs into hot oil and deep-fry till crisp. Drain on absorbent paper.
6. Arrange the kebabs on a serving platter and serve hot with tomato ketchup.