Snack · 35 min · indian

Hara Bhara Kebab

Indian flavors, weeknight effort. Fresh spinach meets green peas in a 35-minute snack worth keeping in rotation.

Ingredients

• 4 cups Fresh spinach
• 1 cup Green peas
• 2 medium Potatoes
• 1/4 cup Cashews
• 3 tbsp Besan
• 2 Green chilies
• 1 tsp Ginger
• 1 tsp Chaat masala

Steps

1. Blanch the spinach 2 minutes, shock in cold water, and squeeze completely dry — any leftover water turns the kebabs to mush.
2. Boil the potatoes and peas until soft; mash the potatoes and coarsely crush the peas for texture.
3. Grind the spinach, chilies, ginger, and cashews to a coarse green paste.
4. Mix everything with the besan, chaat masala, and salt; the mixture should hold a firm ball without sticking to your palms.
5. Shape into flat patties and chill 15 minutes — cold kebabs hold their shape in the pan.
6. Shallow-fry 3 to 4 minutes per side until deeply browned and crisp.
7. Serve hot with green chutney; the bright green interior against the browned crust is the whole visual promise.

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