Hara Bhara Kabab

Name: Hara Bhara Kabab
Yield: Makes 24 kebabs
Cuisine: Indian
Ingredients: 1 teaspoon table salt; 2 tablespoons cornstarch; 2 tablespoons vegetable oil; 2 green chiles, stemmed and chopped; 2 tablespoons chopped fresh cilantro; 1-inch (2½-cm) piece fresh ginger, chopped; 1 teaspoon chaat masala (spice mix for chaat; 3 medium potatoes, boiled, peeled, and grated; 7 ounces (200 grams) spinach leaves, blanched and chopped (see Note)

Fresh spinach and potato kebabs

Preparation info

Makes
24
kebabs

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This vegetarian appetizer is very popular in restaurants in India. At my Yellow Chilli restaurants, we add a layer of depth and complexity by stuffing the kebabs with yogurt.

Ingredients

7 ounces (200 grams) spinach leaves, blanched and chopped (see Note)
¾ cup

Asia
India
Starter
Gluten-free
Vegan

Method

Put the spinach, peas, and potatoes in a deep bowl, and stir well. Add the chiles, cilantro, ginger, chaat masala, and salt, and stir well. Add the cornstarch and stir to a smooth, soft dough. Divide the spinach mixture into 12 equal portions. Shape each portion into a ball and then press it between your palms to form it into a flat, round shape that looks like a