This recipe is a healthy version of kebabs with a tasty blend of ingredients.
I have made these kebabs several times and found them to be a great starter / appetizer to serve before dinner. They are light and crispy and can also be served as a tea-time snack.
During college days, I used to treat my friends to these kebabs for special occasions and they used to simply love it. This is an interesting way to make your guests (who do not like eating vegetables) eat them.
These vegetable tikkis can be used to make burgers as well.
Preparation Time : 30 minutes
Serves : 5
2 medium sized potatoes
1 cup boiled green peas
100 gms spinach
1 tbsp chopped green chillies
2 tbsp chopped green coriander
1 tbsp ginger garlic paste
1 tbsp chaat masala
1 tsp cumin powder
1 tsp coriander powder
salt to taste
2 tbsp cornflour (cornstarch)
1 tbsp lime juice
oil for deep frying
1 cup bread crumbs
- Peel and grate boiled potatoes. Mash boiled green peas.
- Blanch spinach leaves in boiling water, refresh in cold water and squeeze out excess water. Finely chop.
- Mix grated potatoes, peas and spinach in a bowl. Add chopped green chillies, chopped green coriander, ginger-garlic paste, chaat masala, cumin powder, coriander powder, lime juice and salt. Add cornflour for binding.
- Divide the mixture into twenty five equal portions. Shape each portion into a ball and then press it in between your palms to give it a flat tikki shape.
- Heat oil in a kadai or deep bottomed pan. Roll the kebabs in the bread crumbs and deep fry them in hot oil for three to four minutes.
- Tastes good as it is or you could also serve it with some hot and sweet tomato ketchup.
Tip : You may also shallow fry the hara bhara kebabs on a griddle plate or tawa. It is recommended that you do not use color in this recipe. If you feel, you may increase the quantity of spinach leaves to give a dark green color. In that case, add a little more of cornflour for binding