Prep time: 15 minutes
Cook time: 25 minutes
For how many people: 4 (8 kebabs)
material:
2 cup spinach 2 medium potatoes, boiled 3/4 cup green peas, fresh or frozen 1 green chilli, finely chopped (or according to taste) 1/2 tsp finely chopped or grated ginger 2 tablespoons chopped coriander, if you want So a pinch of turmeric powder, if you want a pinch of green cardamom powder, if you want 1/4 tsp garam masala powder 3/4 tsp Amchoor powder 2½ tablespoon roasted gram flour (papaya dalya dal or breadcrumbs Number or powdered Kornfleks or powdered oats) 3 tablespoons Bradkrambsonmk taste as 1 teaspoon + 2 tablespoons oil
Method:
Put the potato in water and keep it soft until it becomes soft. If you are using fresh green peas, boil it until it becomes soft in hot water. If you are using frozen peas, they do not need to boil them, defrost them. (In this recipe, we have used frozen green peas.) For blanching the spinach - Boil fine chopped spinach in hot water for 2-3 minutes, filter it with filtration and immediately pour it in cold water and 1 After that, take it out of cold water. Cut off the spinach. Sprinkle 1 tsp oil on medium flame in a pan. Heat green peas, boiled spinach and salt. Mixing spinach and green peas with a spoon until it is dry, it will take 3-4 minutes, to prepare the amount of water in the spinach and peas accordingly. Will take time. Add coriander and pinch of turmeric powder (turmeric powder is optional; it is inserted to enhance green color) and mix it well. Let the mixture cool for a few minutes. Put the green chillies and ginger in a small jar of Miksi. Grind it till it becomes cracked. Put a mixture of boiled spinach and green peas in it and grind it till it becomes soft (if you wish, then keep it as a dredger). Take a bowl of boiled potatoes in a medium bowl or stir it. Add powdered green paste (made in step-6) cardamom powder, garam masala powder, amchoor powder, roasted gram flour, breadcrumbs and flavor according to taste. Mix and tasting all the ingredients. If needed, add more salt or amchoor powder. If the mixture looks sticky then mix it with breadcrumbs. Now put oil on the palm and divide the mixture into 8 equal parts. Make rounds of each part. Lightly press the tikki in the middle of the palm (as shown in the photo). In a non-stick pan (pan), heat 1-2 tablespoons of oil on medium flame. When the pudding is hot, keep it for 2-3 tikki (according to pan size). When the surface of the tikki starts to become light brown, take it in the oil, it will take about 2-3 minutes. Reverse the tikki and compress until it becomes light brown, it contains about 1-1.5 It will take minutes. Get the cake in a plate. Serve Harabra kebab in the breakfast with
tomato ketchup or curd in the evening.
