• 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.