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Red Cuisine

HARA BHARA KEBAB

INGREDIENTS
Potatoes boiled and mashed: 40 gm
Paneer grated: 75 gm
Fresh coriander leaves, chopped: 20 gm
Chopped chillis: 5 gm
Chopped ginger, garlic: 2 gm
Spinach chopped: 50 gm
Mint leaves chopped: 20 gm
Corn flour: 10 gm
Chana masala: 1 gm
Chat masala: 1 gm
Chilli powder: 1 gm
Green peas: 20 gm
Carrot chopped: 10 gm
Cumin powder: 1 gm
Oil: 1 ml
Mint chutney: 30 gm

Method: Blanch spinach leaves in two cups of boiled water (salted) for five minutes. Drain, refresh in cold water and squeeze out excess water. Mix it with peas and potatoes. Add green chilies, ginger, coriander leaves, chaat masala, chana masala to the mixture and add salt to taste. Add corn flour for binding the mixture. Divide it into 24 equal portions. Make each portion into a ball and press each ball between your palms to give it a flat tikki shape. Deep fry them and serve with mint chutney and lacha pyaza.

 
 
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