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Spinach and Green pea Kebabs (Hara Kebabs)

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“Another excellent recipe from the 'Thursday' magazine's Iftar special issue! I am yet to try these, but they sure sound incredibly good to my ears.”
1hr 15mins

Ingredients Nutrition


  1. Cook the spinach in an open pan without any water until wilted.
  2. Cool and puree the spinach in a blender.
  3. Mix the peas, potatoes and spinach in a bowl.
  4. Add the rest of the ingredients and mix thoroughly.
  5. Taste and adjust the seasoning.
  6. Shape into 1 1/2 inch round discs.
  7. Heat oil in a wok.
  8. Deep fry the kebabs till crisp and golden brown on both sides.
  9. Drain on a paper towel.
  10. Arrange on a plate.
  11. Sprinkle additional chaat masala on it.
  12. Serve hot with corriander chutney.

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