Vegetarian Hara Bhara Kabab (Vegetarian Kabobs)

Every restaurant serves this Hara Bhara Kabab! So why not! 

It tastes great, has a nice texture, and feels very light too! A very nice appetizer for all your vegetarian friends. And yeah, its super easy and quick. You can keep the kabab-mix ready in advance and pop it into your pan or oven just before your guests arrive. Serve this kabab with two types of dips. No, this time skip the mint- coriander chutney, instead make tamarind chutney. The second dip is made by whisking together 2 Tbsp thick yogurt (all water removed or use greek yogurt), 1 tsp lime juice,  pinch of salt and sugar. These two compliments the kabab and each other too. Try it!!

I need a lot of courage or a special occasion to deep fry! So as usual, these kababs are pan fried with very little oil. Glad to say deep frying would not have made it any better! 

You need: (Makes about 12 kababs)

Boiled potatoes – 3-4 Nos. medium size

Spinach – ¾ Cup (blanched and chopped fine)

Boiled green peas – ¾ Cup (blanched and coarsely ground)

Coriander leaves – 2 Tbsp (finely chopped)

Ginger – 1 inch piece (grated )

Green chillies – 3-4 nos. (fine chopped, can be adjusted to taste)

Amchoor/ Dry mango powder – 1 tsp 

Mint leaves – 2 Tbsp

Cumin powder – ½ tsp 

Cornflour – 1 Tbsp

Salt – to taste

Oil – 2 Tbsp

1. In a bowl mash boiled potatoes, add ground peas, chopped spinach (make sure all the water is squeezed out), coriander, mint leaves, ginger, green chillies, salt, aamchoor, cornflour and cumin powder.  Mix well with your hands. 
2. Now divide this mixture into 12 equal parts. Roll them into balls and flatten them a little between your palms to form a patty.
3. Pan fry the kababs till very light golden brown in color. 

*You can make this kabab in oven too if you are inviting a big group for a party. Just pop the kababs on a baking tray into a pre-heated oven at 400 F for 15-20 min. 

**You can more things like paneer, corn etc to make your own variation.