Hara Bhara Kabab Chaat (Quick Recipe) — tangy and spicy, this chaat features crispy tikkis that are hearty and flavorful from frozen peas and spinach for a hassle-free version! Topped with yogurt, chutneys, onion, and sev for that classic chatpata flavor, this chaat comes together in under 25 minutes and is both simple and delicious!
WATCH HOW TO MAKE HARA BHARA KABAB CHAAT:
Hara Bhara Kabab Chaat (Quick Recipe) — tangy and spicy, this chaat features crispy tikkis that are hearty and flavorful from frozen peas and spinach for a hassle-free version! Topped with yogurt, chutneys, onion, and sev for that classic chatpata flavor, this chaat comes together in under 25 minutes and is both simple and delicious!
- 1/2 cup peas , frozen
- 1/2 cup spinach , frozen
- 1 inch ginger
- 1 green chilies
- 2 tsp ghee
- 2 medium potatoes , boiled and mashed
- 1/2 cups chickpeas (garbanzo beans) , dried and roughly mashed
- 1 tbsp lemon juice
- 1 tsp chaat masala
- 1/2 tsp garam masala
- 1 tsp red chili powder
- 1 tsp amchur powder
- 1/2 tsp cardamom powder
- 1/2 tsp roasted cumin powder
- 1 tbsp roasted besan or cornstarch , for binding
- 1 tsp salt , adjust to taste
- 1 cup yogurt , beaten with 1 tsp sugar and 1/2 tsp salt
- tamarind chutney
- cilantro chutney
- onions , diced
- sev (bhujiya)
- pomegranate seeds
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To make the peas-spinach mixture, thaw the frozen peas. Wash the frozen spinach under warm water and squeeze out any excess water. Add both the peas and spinach into a food processor with ginger and green chili. Blend under it forms a coarse mixture.
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Heat ghee in a pan and add in the peas-spinach mixture you just made. Saute for 4-5 minutes on medium heat until the water evaporates. Take this off the heat and set aside to cool.
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In a mixing bowl, add potatoes, the peas-spinach mixture, lemon juice, chickpeas, chaat masala, garam masala, red chili powder, amchur powder, cardamom powder, roasted cumin powder, salt, and roasted besan. Mix until well-combined.
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Divide the mixture into equal-sized balls (I made 10-12 kebab) and shape into your desired shape.
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Heat oil or ghee in a pan on medium heat and pan fry the kebabs for 2-3 minutes until golden brown on both sides.
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To serve, spread some yogurt on the bottom of a serving dish. Add in 1-2 kebabs and then garnish with a drizzle of tamarind chutney, cilantro chutney, diced onions, sev, and pomegranate seeds.
Recipe Video
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My favourite chat looks yum👌