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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.”
READY IN:
1hr 15mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  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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