Healthy pan fried spiced vegetarian kebabs made with spinach, green peas and potatoes. 

Serving Size: 10 Pieces; Prep Time: 25 minutes; Cook Time: 20-25 minutes

Ingredients for Hara Bhara Kebab 3 medium sized potatoes ½ cup cilantro leaves 1 cup green peas (fresh or frozen) 1-3 green chillies, chopped (based on your heat tolerance) 3 ½ cup spinach ¾ inch of ginger, chopped 2 tbsp roasted besan/chickpea flour or 2 tbsp cornflour ¼ cup bread crumbs ½ tsp salt (Add more salt if need depending on your taste) 1 tbsp garam masala 1 tsp chaat masala 1 tsp amchur (optional) 2 tbsp oil Step 1: Initial Prep Boil potatoes until tender. I used a pressure cooker and cooked for 6 whistles. Cool and peel. Wash and drain spinach until there is no water. Add 1 tsp oil to a hot pan. Add chopped ginger and green chillies, saute for 30 seconds. Add green peas, mix well and saute for an additional 4 minutes. Then add spinach and cook on medium heat until the spinach has wilted. Turn off the stove, remove pan from heat and let cool. Step 2: Preparing the kebabs Add above mix to a blender along with cilantro leaves. Blend into a smooth paste. Avoid using water. Mash the potatoes in a medium sized bowl and add the spinach-pea mix to it. Add salt, garam masala, chaat masala, besan and bread crumbs. Mix well. If the dough is sticky, add more besan or bread flour to it else it will fall apart while cooking. Divide the dough and roll into balls. Then flatten to shape like patties. Step 3: Cooking and serving the kebabs Heat a pan or griddle with 1 ½  tbsp oil. Add the kebabs. Pan fry kebabs on medium heat for 7 minutes per side. Be careful while flipping as they can easily break if not cooked. Serve with mint cilantro chutney or ketchup. Variations Add crumbled paneer/cottage cheese to add a different dimension to the dish. Other vegetables such as green beans can be added.