Hara Bhara Kebab Recipe

Prepare potatoes and spinach

Wash potatoes, place whole in a pot of salted water, bring to a boil and cook until fork-tender (about 15-20 minutes). Drain, cool slightly, peel and mash until smooth. While potatoes cook, blanch spinach in boiling water for 1 minute, immediately transfer to ice water, drain well and squeeze out excess moisture. Chop finely.

Prepare peas

If using frozen peas, steam or boil for 3-4 minutes until tender; drain. Lightly mash the peas with a fork, leaving some texture (about 1/3 mashed, 2/3 whole).

Toast cumin

In a small dry skillet over medium heat, toast cumin seeds for 30-45 seconds until fragrant. Remove and lightly crush with a mortar and pestle or spice crusher.

Mix kebab mixture

In a large bowl combine mashed potatoes, chopped spinach, mashed peas, chopped cilantro, green chilies, minced garlic and ginger. Add crushed toasted cumin, garam masala, amchur (or lemon juice), chaat masala, salt and black pepper. Mix thoroughly to distribute spices.

Adjust binding

Add cornstarch and 1/4 cup breadcrumbs to the mixture and combine. The mixture should hold together when pressed; if too wet add up to 1/4 cup more breadcrumbs, if too dry add 1-2 tsp water or a little yogurt. Taste and adjust salt or lemon as needed.

Shape kebabs

Divide mixture into 10 equal portions (for about 10 small patties) or 6 for larger ones. Wet your hands slightly and shape each portion into flat round patties about 2.5-3 inches (6-7.5 cm) across and 1/2 inch (1.2 cm) thick. Lightly coat each patty in remaining breadcrumbs for a crisp exterior if desired.

Cook kebabs

Heat a heavy skillet or nonstick pan over medium heat and add 2 tablespoons oil. When oil is hot, add patties in a single layer without crowding. Cook 3-4 minutes on first side until golden-brown, then flip and add remaining oil around patties; fry another 3-4 minutes until golden and cooked through. Reduce heat if browning too quickly. Alternatively, bake at 200°C (400°F) on a lightly oiled sheet for 15-20 minutes, flipping halfway.

Finish

Transfer cooked kebabs to a paper towel-lined plate to drain. Sprinkle lightly with chaat masala and serve hot.

Combine mint leaves, cilantro, green chili, whisked yogurt, lemon juice, salt and sugar (if using) in a blender or food processor.

Blend until smooth, adding 1-2 tablespoons water to reach a dipping consistency. Stop and scrape down sides as needed. Taste and adjust salt, lemon or sweetness.

Transfer to a bowl and chill for 10 minutes if time allows. The chutney can be thinned with a little more water or yogurt when serving.

Arrange hara bhara kebabs on a serving platter with the mint dip in a small bowl. Garnish with lemon wedges. Squeeze lemon over kebabs just before eating and offer extra chaat masala on the side.