Hara bhara kebab
1/2 tsp cumin seeds
10g garlic, chopped
20g besan (chickpea flour)
600g spinach, washed, blanched and chopped
150g fresh green peas, blanched and chopped
10g green chillies, deseeded and finely chopped
10g coriander, finely chopped
For the stuffing, mix together
100g hung yogurt or Greek yogurt
5g green chillies, chopped
10g coriander, chopped
Heat ghee in a frying pan and add cumin seeds. When they begin to splutter, add garlic. Sauté until golden brown. Add chickpea flour and sauté on low heat until fragrant.
Add spinach and green peas and continue to sauté until moisture has evaporated. Season with salt and mix in green chillies and coriander. Allow mixture to cool.
To make kebabs, divide spinach mixture into lime-size balls.
Flatten each spinach ball and make a dent in the centre with your thumb. Place a portion of stuffing mixture in the dent and gently bring edges together to make a ball. Flatten gently and set aside. Repeat the process until all kebabs are made.
Heat ghee in a frying pan and shallow-fry kebabs in batches until golden brown on both sides. Remove and serve with a dip of your choice.