Restaurant Style Hara Bhara Kebab Recipe – Vegetarian Green Patties

The Hara Bhara Kebab Recipe are made super simple with green peas, potatoes, spinach and spices. It has a delicious chatpata taste from the chat masala and simple spices making it delicious and tasty.  Spinach Leaves (Palak), Coriander (Dhania) Leaves, Potatoes (Aloo), Green peas (Matar), Ginger, Garlic, Fennel seeds (Saunf), Green Chillies, Amchur (Dry Mango Powder), Chaat Masala Powder, Gram flour (besan), Salt, Oil, Whole Wheat Bread crumbs   2 cups Spinach Leaves (Palak) 1/4 cup Coriander (Dhania) Leaves , chopped 2 Potatoes (Aloo) , boiled and mashed 1 cup Green peas (Matar) , blanched 1 inch Ginger , finely chopped 2 cloves Garlic , finely chopped 1 teaspoon Fennel seeds (Saunf) , roasted 3 Green Chillies , chopped 1/2 teaspoon Amchur (Dry Mango Powder) 1 teaspoon Chaat Masala Powder , as needed 1/4 cup Gram flour (besan) Salt , to taste Oil , to shallow fry 1/2 cup Whole Wheat Bread crumbs     30   20     To begin making the Restaurant Style Hara Bhara Kebab Recipe In a blender, blend spinach, coriander leaves, green chillies, ginger, cooked peas and blend them to a smooth paste.Into a large mixing bowl add the  boiled potatoes, the green mixture, salt, amchur powder, besan chat, masala powder. Mix well to combine. Add 2 tablespoons of bread crumbs if the Hara Bhara kebab mixture feels very loose.Divide them into equal parts and make the patties round and disc-shaped. Heat a Tawa over medium heat; place the disc-shaped Hara Bhara Kebab cook them on medium heat on one side. Drizzle oil while cooking.Once the bottom of the Hara Bhara kebab is golden brown in color, flip them and cook them the other side the same way. Drizzle oil as needed to aid browning and avoid charring.Once done remove the Hara Bhara Kebab onto a Serving platter. Sprinkle more chaat masala optionally on the top and serve hot.Serve these Restaurant Style Hara Bhara Kebab Recipe as an evening snack or appetizer with pudina chutney and Masala Chai.