This kind of kabab has become quite common at restaurants and parties as an appetizer. For vegetarian version, use potatoes as base, then add veggies of your choice and mix bread crumbs/corn starch for binding and fry/grill, kabab is ready. I use different veggies ranging from carrot, onion, spinach, corn, pepper and peas and it tastes amazingly different if you just change type and quantity of these veggies. This time I wanted restaurant style ‘Hara Bhara Kabab’ so I used only spinach and peas. I stuffed them with cashew nuts and cheese to give a little ‘Royal’ touch :-)
Makes 16 kababs
Preparation Time: 15 Minute
Cooking Time: 30 Minute
3 medium potatoes (Should yield about 2 cup mashed potatoes)
½ cup peas
2 big handfuls of spinach (1 cup after boiled and chopped)
½ tsp cumin powder
1 tsp lemon juice
¼ tsp garam masala
¼ tsp clove-cinnamon powder
1 tsp green chili paste
3 tbsp corn flour
8-10 cashew nuts (optional)
3 tbsp shredded cheddar cheese (optional)
Oil for frying
1. Boil and mash potatoes, keep it aside.
2. Heat water in a large pot, when starts boiling add spinach. Cook it covered for couple of minutes, then drain into colander and place it under cold running water to stop the cooking process. When it cools down, squeeze thoroughly to remove water (I used muslin cloth), chop and add to mashed potato.
3. Chop peas using chili cutter or chopper and add to potatoes.
4. Add all spices, corn flour and mix well.
5. Divide mixture into equal size balls. Now take a ball in your palm, flatten and stuff it with cashew nuts and cheese.
6. Heat oil in skillet and shallow/deep fry these kakabs on both sides until golden brown and crispy. If they fall apart while frying, add some more corn flour.
7. Serve hot with chutney.