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1. Peel and grate boiled potatoes.
2. Mash boiled green peas.
3.Squeeze out excess water of spinach and chop finely.
4. Mix grated potatoes, peas and spinach. Add chopped green
chilies, chopped green coriander, chopped ginger, chaat masala
and salt. Add cornflour for binding.
5. Divide the mixture into 25 equal portions. Shape them
into a ball and then press it in between your palms to flatten
it. These are now called tikkis.
6. Heat oil in a Kadhai. Deep-fry the tikkis in hot oil for
3-4 minutes.
7. Serve hot.Tip: You may also shallow-fry the Hara Bhara
Kabab on a griddle plate or a Tavaa.
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