A crispy vegetarian green colour kebab with spinach, peas and potatoes
2 cup spinach blanched
1/2 cup boiled and mashed green peas
2-3 boiled, peeled and grated potatoes
2-3 tbsp gram flour or 1/4 cup boiled and grounded chana dal (split bengal gram)
2 tsp finely chopped ginger
2 tsp finely chopped garlic
1 tbsp finely chopped green chillies
1/4 tsp garam masala
1 tsp chaat masala
salt to taste
2 tbsp finely chopped coriander leaves
3/4 cup bread crumbs
oil for shallow fry
Blanch spinach in boiled water for 5 minutes. Drain and wash with cold water to retain its green.
Grind boiled spinach, peas till a smooth paste is formed.
In a large bowl, mix mashed potatoes, spinach peas paste, ginger, garlic, chaat masala, garam masala, green chillies and salt. Sprinkle coriander leaves. Mix it well.
(Tip: Instead of potatoes, even 1/2 cup grated paneer (cottage cheese) can be used.)
Divide the mixture into equal sized portions out of it. Grease your hands with water to make sure it’s not sticky. Make patties/ flat tikka shape.
(Tip: If the mixture is too gooey, add little quantity of roasted gram flour/besan)
Coat each kebab with bread crumbs before frying.
Heat the oil on a heavy-bottomed non-stick pan and fry the kebabs till crisp on each side. Or shallow fry on tawa or griddle pan for more healthy kebabs until they are golden brown in colour from both the sides and crisp.
Serve hot with sweet and sour tamarind chutney.