Ingredients
Units
Scale
- 1 cup peas
- 1 cup spinach
- 1/2 green bell pepper / capsicum
- 4 boiled potatoes (medium size), grated
- 2 tsp ginger, grated
- 3 green chilies, finely chopped
- 1/2 tsp cumin
- 1 tbsp chaat masala
- a pinch of turmeric
- Split cashews, a handful
- Salt to taste
- Oil to saute the greens
Instructions
- Saute the greens
- Pour come oil in a pan, add cumin & chopped ginger. Saute it for a minute.
- Add green bell pepper ,peas & spinach.
- Add salt to taste and turmeric (it enhances the color green). Cook the greens until the water has completely evaporated. Once the veggies start sticking the pan, the mixture is ready.
- Make a fine paste of the veggies in a chopper. Remember paste not puree.
- In a mixing bowl, mix the green veggies paste and the grated potatoes. Add in the flatten rice/thin poha and mix well thill it forma a soft dough.
- Make small ball .I have added string cheese ( for vegan version skip the cheese)
- Add few drops of oil in the app pan and cook the kebabs . Allow them to cook on medium heat for 2-3 minutes on each side.
- Once cooked, sprinkle some chaat masala over them, just before serving and serve it with ketchup or mint chutney.
- Prep Time: 0 hours
- Inactive Time: 0 hours
- Cook Time: 0 hours
- Cuisine: Indian