Hara Bhara Kabab with Mint Chutney

Instructions

1. 1

   Prepare the Vegetables

   • Boil the potatoes until they are fork-tender, about 15-20 minutes. Peel and mash them thoroughly in a large mixing bowl, ensuring no lumps remain.
   • While potatoes are boiling, blanch the spinach in hot water for 2 minutes, then immediately plunge it into a bowl of ice-cold water to retain its vibrant green color. Squeeze out every drop of excess water and chop it finely.
   • Boil the green peas until soft, about 5-7 minutes. Drain and mash them coarsely with a fork or masher.
2. 2

   Roast the Besan

   • In a small, dry pan over low heat, roast the besan (chickpea flour) for 2-3 minutes, stirring continuously until it becomes fragrant and changes color slightly. This step is crucial to remove the raw taste.
3. 3

   Create the Kabab Mixture

   • To the bowl with mashed potatoes, add the finely chopped spinach, coarsely mashed peas, crumbled paneer, finely chopped onion, ginger-garlic paste, and green chilies.
   • Add the roasted besan, coriander powder, cumin powder, garam masala, chaat masala, and salt.
   • Squeeze in the lemon juice. Mix all ingredients gently with your hands until just combined. Do not over-mix or knead the mixture.
   • For best results, cover and refrigerate the mixture for 15-20 minutes. This helps it firm up and makes shaping easier.
4. 4

   Shape the Kababs

   • Lightly grease your palms with a little oil to prevent sticking.
   • Divide the mixture into 12 equal portions. Roll each portion into a smooth ball, then gently flatten it into a round patty (kabab), about 2 inches in diameter and 1/2 inch thick.
   • Gently press half a cashew nut into the center of each kabab for garnish.
5. 5

   Shallow Fry the Kababs

   • Heat about 1/4 cup of oil in a non-stick skillet or tawa over medium heat. The oil should be hot but not smoking.
   • Carefully place 4-5 kababs in the pan at a time, leaving space between them. Do not overcrowd the pan.
   • Fry for 3-4 minutes on the first side until golden brown and crisp. Flip gently and fry for another 3-4 minutes on the other side.
   • Once both sides are crisp and golden, remove the kababs with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
   • Repeat with the remaining kababs, adding more oil if needed.
6. 6

   Serve

   • Serve the Hara Bhara Kababs hot with mint-coriander chutney, tamarind chutney, or a simple yogurt dip.