Harabhara Kabab

Serves: to serve 6

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ready In: 40 mins

4 medium-sized - potatoes

4 oz - spinach

3 oz - frozen peas

1 tablespoon - chopped green chilies

2 tablespoons - chopped coriander leaves

1 inch - fresh ginger

1 teaspoon - chaat masala

½ teaspoon - salt

2 tablespoons - cornflour (cornstarch)

- vegetable oil (for deep frying)

Wash the potatoes and boil them in salted water for 20 minutes. Allow them to cool a little then peel and grate them. Make sure the peas are defrosted, then mash them. Meanwhile, blanch the spinach leaves in plenty of salted boiling water for about 4-5 minutes, refresh in cold water and squeeze out excess water. Finely chop the spinach.
Mix the grated potatoes, peas and spinach together in a large bowl. Add the chopped green chilies and chopped green coriander leaves. Peel and finely chop the ginger and add it, along with the chaat masala and salt, to the bowl. Stir well and mix in the cornflour to bind it all together.
Divide the mixture into twenty four equal portions and shape each portion into a ball, then press it flat in the palms of your hands. Heat the oil over a medium-high heat in a deep pan and deep-fry the kebabs for 4-5 minutes until they become finely bronzed on the outside. Drain on kitchen paper and serve Harabhara Kabab hot either as part of a main meal, as a starter or as a snack.