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Hara Bhara Kebab - (Jan. - 09)
 
Apna Asia - (Our Asia Our Magazine) : Apna Recipes - Shahi Korma Ingredients:
   

Boiled potato – 3 or 4

  medium size

Boiled green peas – ¾ cup

Fresh Spinach leaves – 100gms

Green chilies chopped – 1 tblspn

Chopped Green coriander –
  2 tblspn

Chopped ginger – 1 tblspn

Chaat masala – 1tsp

Salt – as per taste

Roasted cumin – 1tsp

Dry Breadcrumbs – for binding (approx.20gms)

Oil – enough for shallow frying
TIPS:
 

It is recommended that you do not use any color, if you need your tikkis to be more green in color simply add more spinach, also slightly increase the breadcrumbs.
Alternatively you can use cornstarch instead of breadcrumbs. You can also deep-fry your tikkis.

 
Method:  
     
1. Peel and grate boil potatoes.
  
2. Mash green peas.
  
3. Blanch spinach leaves in plenty of boiling water with little salt added,
 
  refresh in cold water and squeeze out the excess water. Finely chop.  
4. Mix the potatoes, green peas and the spinach, add all the ingredients
 
  except the oil, and mix together evenly.  
5. Divide the mixture into twenty-five equal portions. Shape each into a
 
  ball and then flatten between your palms to form tikkis.  
6. Heat oil in a pan and shallow fry the tikkis, turning them to get a crisp
 
  golden color on both sides.  
7. Drain and serve them hot with tamarind chutney.  
     
 
 
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