Hara Bhara Kabab Chaat (Quick Recipe)
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!
Ingredients
Peas-Spinach Mix:
- 1/2 cup peas , frozen
- 1/2 cup spinach , frozen
- 1 inch ginger
- 1 green chilies
- 2 tsp ghee
Kababs:
- 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
Chaat Assembly:
- 1 cup yogurt , beaten with 1 tsp sugar and 1/2 tsp salt
- tamarind chutney
- cilantro chutney
- onions , diced
- sev (bhujiya)
- pomegranate seeds
Instructions
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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.