Hara bhara kebab( spinach kebab)

 Ingredients:
Spinach- 1/2 kg- blanched,squeezed and then finely chopped,
Red( new) potato- 4 medium size ( boiled,peeled and grated),
Frozen green peas- 1 cup ( coarsely crushed),

Green coriander leaves- 1small bunch( finely chopped),
Green chilli -2 (finely chopped ),
Ginger- 1 inch( finely grated),
Roasted cumin pwd- 1tsp,
Chaat masala - 1tsp,
Amchoor pwd or mango pwd- 1/2 tsp,
Cornstarch or cornflour- 1/4 cup,
Cornstarch- for dusting the kebab,
Salt to taste,

Oil- for roasting the kebab on tawa.

Method:
Boil the spinach in boiling water only for 30 seconds and then rinse them in cold water.
Squeeze out the water thoroughly by pressing between your palms.
Keep it aside in a plate.
Before you chop the spinach,squeeze out the water once again and then finely chop them.
Boil the peas in water for few minutes till they are slightly tender.
Take out and keep aside in a strainer to drain out the water.
Transfer to a small bowl.
With a laddle or a heavy spoon, semi crush the peas.
Mash or grate the potatoes while they are still slightly warm.
Cold boiled potatoes become very mushy and sticks to the fingers.
Take a medium size bowl and assemble all the ingredients - blanched spinach,crushed peas,green coriander leaves,chopped green chilli,grated ginger,cornflour,cumin pwd,chaat masala,amchoor pwd and salt.

Mix and then by using a 1/4 inch measuring cup  make small kebabs so that all the kebabs are of uniform size.

Cover with a cling film and keep in the fridge for 1/2 hour for the kebabs to become firm.

Take out the kebabs and lightly dust them with cornflour.

Heat tawa or a  frying pan and smear 1 tsp of oil on it.

As oil heats up roast the kebabs turning sides so that both the sides are evenly browned.Drizzle more oil if required.

Serve hot with tamarind chutney.

Makes-11 kebabs