Name: Spinach and Potato Cutlets (Hara Bhara Kabab)
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 20-25 patties
Cuisine: Indian
Ingredients: 1 kg Spinach; 500 g Coriander; 500 g Green Peas; 2 kg Potatoes; 2 tbsp Salt; 2 tbsp Red Chilli Powder; 2 tbsp Cumin Powder; 2 tbsp Coriander Powder; 750 g Gram Flour (Besan); 1.5 liters Cooking Oil; 50-60 pieces Cashew Nuts; for serving Ketchup

Ready in

90 mins

Cuisine

Indian · North Indian

Prep Time

45 min

Cook Time

45 min

Serving

20-25 patties

Calories / Serving

~450 kcal

Recipe by Village Food Secrets on YouTube

Recipe Summary

A delicious and healthy vegetarian snack made from a blend of spinach, coriander, green peas, and mashed potatoes, seasoned with aromatic spices, formed into patties, and shallow-fried until golden brown. This recipe is perfect for a hearty appetizer or a light meal.

Adjust servings

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All Ingredients - Main Ingredients

Spinach 1 kg
Coriander 500 g
Green Peas 500 g
Potatoes 2 kg
Salt 2 tbsp
Red Chilli Powder 2 tbsp
Cumin Powder 2 tbsp
Coriander Powder 2 tbsp
Gram Flour (Besan) 750 g
Cooking Oil 1.5 liters
Cashew Nuts 50-60 pieces
Ketchup for serving

Tools You'll Need

Pot
Frying pan
Slotted spoon
Mixing bowl
Tongs

⚠ Contains Allergens

Cashew

Step-by-Step Instructions

Step 1: Prepare Greens

Chop the spinach into smaller pieces. Add the chopped spinach to a large basin filled with water for washing.

Step 2: Chop and Wash Coriander

Chop the fresh coriander. Add the chopped coriander to the basin with the spinach and wash both thoroughly by hand under running water.

Step 3: Boil Potatoes

Place a large pot on the outdoor fire and add water. Once the water is boiling, add the small potatoes and boil them until they are tender.

Step 4: Remove Boiled Potatoes

Carefully remove the boiled potatoes from the pot using a slotted spoon and set them aside.

Step 5: Boil Greens and Peas

Add fresh water to the same pot and bring it to a boil. Add the washed spinach and coriander, followed by the green peas. Stir and boil until the greens and peas are tender.

Step 6: Remove Boiled Greens and Peas

Using a slotted spoon, remove the boiled spinach, coriander, and green peas from the pot and set them aside.

Step 7: Prepare Potato Base

Grate the boiled potatoes into a large mixing bowl. Ensure they are finely grated for a smooth texture.

Step 8: Grind Greens and Peas

Transfer the boiled spinach, coriander, and green peas into a grinder. Grind them into a smooth green paste.

Step 9: Combine Ingredients

Add the ground green paste to the grated potatoes in the large mixing bowl. Then, add salt, red chili powder, cumin powder, and coriander powder.

Step 10: Add Gram Flour and Mix

Add the gram flour (besan) to the mixture. Using your hands, thoroughly mix all the ingredients until a uniform, firm green dough is formed.

Step 11: Form Patties

Take small portions of the dough and roll them into round, flat patties. Continue until all the dough is used.

Step 12: Garnish Patties

Press one cashew nut into the center of each patty for garnish.

Step 13: Heat Oil for Frying

Pour cooking oil into a large frying pan placed over the fire. Heat the oil until it is hot and shimmering.

Step 14: Fry Patties

Carefully place the green patties into the hot oil. Fry them in batches, using tongs to flip them, until they turn golden brown and crispy on both sides.

Step 15: Serve

Remove the fried patties from the oil and place them on a serving tray. Serve the hot spinach and potato cutlets with ketchup.

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