Go Back Email Link

HARA BHARA KEBAB/TIKKI

Vibrant green because of the peas and spinach, these kebabs are healthy as they are not deep fried. Shallow fried in a bit of oil, they are best served as a starter/appetizer.
5 from 4 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Snack, Starter
Cuisine Indian

Ingredients
  

For The Hara Bhara Kebabs/Tikki

  • cups chopped spinach, tightly packed approx 100g
  • 1 cup peas boiled/steamed
  • 1 cup mashed potato
  • ½ cup fresh coriander finely chopped
  • 10-14 fresh mint leaves finely chopped
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp green chilli paste
  • 1-2 tsp chaat masala powder
  • ¼ tsp amchur powder or 1 tsp lemon juice
  • 1 - 1¼ tsp salt
  • 3-4 tbsp chickpea flour besan
  • oil for shallow frying
  • 12 cashew nuts optional

Instructions
 

  • Preparation of the Hara Bhara Kebab Mixture:
  • Boil some water in a deep pan. Add the spinach and remove immediately.
  • Place them on a clean tea towel so that all the water gets soaked up.
  • Do the same for the boiled or steamed peas, place them on a kitchen towel so it soaks up the water.
  • Add peas and spinach in a food processor. Process to a coarse paste.
  • Remove the pea spinach mixture and put it in a mixing bowl.
  • Add boiled and mashed potato, salt, chickpea flour, chaat masala powder, amchur powder, mint, coriander, ginger, garlic and chilli pastes.
  • Mix well. The mixture should not be too sticky. You should be able to shape it.
  • If you find that you can't shape it then add about ¼ cup bread crumbs.
  • Grease your hands with some oil and take about a tablespoonful of the mixture and shape into a flattish disc.
  • Continue the above process with the remaining mixture.
  • Split the cashew nuts into halves.
  • Press one half into each shaped kebab or tikki.
  • Heat some oil (about 2-3 tbsp) in a frying pan over medium heat.
  • Place about 6-8 kebabs and let it cook till it turns golden brown colour. Flip them over gently and cook the other side.
  • In this manner cook all the kebabs or tikkis.
  • Serve with onion rings and your favourite chutney or tomato ketchup.

Tips:

  • Add spices according to your taste.
  • Can replace the potato with mashed paneer.
  • Add bread crumbs or crushed poha if you find that the mixture appears watery.
  • It is important that the spinach and peas are dried well before processing them.
Keyword gluten free, healthy, kebabs, moist, soft, tikki, vegan