Hara Bhara Kabab

Adapted from Sanjeev Kapoor's "Khazana of Indian Recipes"

Red Potato - 1, boiled and grated
Baby Spinach - 2 cups
Frozen Green Peas - 1 cup, thawed
Ginger - 1 inch
Green Chillies - 3
Cilantro / Mint - a handful, chopped
Salt
Chaat Masala - 1 tsp
Cornstarch - 2 tbsp
Brown Bread - 1 slice (optional)
Oil for shallow frying

Blanch the spinach leaves in boiling water. Remove, sqeeze out water completely and add peas, green chillies, ginger, cilantro, salt and make a paste in the food processor.

Mix with grated potato and chaat masala. Add cornstarch for binding. If the mixture is too wet, crumble and add a slice of brown bread

Divide the mixture into 15 equal balls. Press each ball in between the palms to give a flat tikki shape. Lightly dust with cornflour if required.

Heat oil in an iron skillet. Shallow fry the tikkis till brown on both sides. Serve with tomato ketchup.