Hara Bhara Kabab
Ingredients
Spinach leaves - 3 cups, packed (around 100-125 gms)
Peas - 1 cup ( I used frozen peas)
Masoor dal (red lentils) - ⅓ cup
Minced ginger - 1 tsp
Besan (chickpea flour) - 2 tbsp
Fennel powder - 1 tsp
Pepper powder - 1 tsp
Garam masala - ½ tsp
Ghee - 1 tsp (optional)
Salt
Oil - I used Sunflower oil
Instructions
Cook and mash the dal and keep it aside.
Heat oil in a pan and add washed spinach leaves and peas. Cook till the spinach leaves are wilted and the water is dried. Let it cool for 15 - 20 mins. Mash it in a food processor, make sure you dont make it into a paste.
Heat a little oil in the same pan. Add the mashed spinach and peas and give a stir. Add minced ginger and cook for 2 mins. Add fennel powder, pepper powder and garam masala and salt. Cook for another 2 mins.
Add mashed dal and combine everything well. Add besan and cook till the raw smell goes, 3-4 mins. Add chopped mint and coriander leaves and mix well. Add ghee if using and remove from fire.
Let the mixture cool completely.
Shape the mixture into small discs and pan fry them with a little oil. Cook till both sides turn golden brown.
Serve with green chutney and ketchup.
To make green chutney:
Grind together a handful of coriander and mint leaves and chopped green chilli (1-2) with a little water into a smooth paste. Add this paste to couple of tbspns of whisked yogurt. Add chat masala and salt.
Notes
I got 10 small -medium size kabab from the above qty.
You can use mashed potato instead of mashed dal. I used baby spinach leaves for this recipe. I didn't pre cook or thaw the frozen peas.
You can make the kabab mixture in advance, and shape it and refrigerate in fridge for 2 days.
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