H is for....... Hara Bhara Kabab!!

The Husband called up to inform me that he was going to be late.....

Me: " how late is late?"

He: "umm, a bit..."

Me:" but it is already 8 pm, later than usual..."

He: " yes, just a bit more..."

Me: "ok, lekin jaldi ana.."

He: " hunh?.. acha, ok...."

After an hour I called up to check the status...

He: " 'Lo (sounding cross)"

Me :" Main hun (it's me).. (now he won't sound cross!!)"

He : "hmm.... what?"

Me:"Ghar kab aoge? (when will you come home?)"

He: clicked his tongue in an exasperated manner... " I will come home, sooner or later"

Me : " how sooner ... or later?"

He: "If you don't disturb me, sooner... otherwise later"

There you are! Whatever happened to the... "damn the office, I wish I could be with you".. ~sighhhhh~

Now that I had plenty of time on my hands, what better to do than potter around in the kitchen?
Apart from that, for a few days now, I was wondering what dish to make starting with H..... for Nupur's A-Z of Vegetables.
The first thing that came to mind was Harbhare and Hirve Watane, the former which I could not find in the market and the latter which I assiduously avoid and when not possible,try to make their presence as inconspicuous as possible!!
And then I remembered Hara Bhara Kebab! This appetizer scores high on the list in any menu card at any restaurant. Made up of the versatile Potato also has a good amount tof vegetables in it. What an appetizing way to sneak in those greens! The kebab gets it name from the colour it has when spinach and green peas are added to mashed potatoes.
The recipe is simple and easy and not very time consuming to say nothing of lip-smacking! A sure hit when you have a dinner party!

For Hara bhara Kabab you need :

3 Large Boiled potatoes
Half cup Boiled green peas ( this is the least i added, you may want to add more if you love peas!!)
100 gms Boiled spinach
2 tbsps Chopped cilantro
1 tbsp Chopped green chili
1 tbsp Chopped / grated ginger
1 tsp Chaat masala
2 tbsps Cornflour
Oil for deep frying
Salt As per taste

Peel and grate boiled potatoes.
Mash boiled green peas.
Squeeze out excess water (very important) of spinach and chop finely or run thru' blender.
Mix grated potatoes, peas and spinach. Add chopped green chilies, chopped green coriander, chopped ginger, chaat masala and salt. Add cornflour for binding.
Divide the mixture into equal portions. Shape them into a ball and then press it in between your palms to flatten it. These are now called tikkis.
Heat oil in a Kadhai. Deep-fry the tikkis in hot oil for 3-4 minutes.
Serve hot with sauce / mint chutney.

Tip: You may also shallow-fry the Hara Bhara Kabab on a griddle plate or a Tavaa as I did , but nothing beats deep frying these!!



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