Spinach 10 leaves

Green peas,shelled and boiled and

mashed
3/4 cup
Potatoes,boiled ,peeled and grated 3-4 medium
Green chillies,chopped 3
Ginger,chopped 2 inch piece
Fresh coriander leaves,chopped
2
tablespoons
Chaat masala 1 teaspoon
Salt to taste
Cornflour/ corn starch
2
tablespoons
Oil
for deep-
frying
Method
Blanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh in cold water and squeeze out excess
water. Finely chop. Mix spinach, peas and potatoes. Add green chillies, ginger, coriander leaves, chaat masala and salt to taste.
Add cornflour for binding. Divide the mixture into twenty-four equal portions. Shape each portion into a ball and then press it
between your palms to give it a flat tikki shape.

Chef's Tip
You may also shallow-fry the Hara Bhara Kabab on a griddle plate or a tawa. It is recommended that you do not use colour in this
recipe. If you feel you may increase the quantity of spinach leaves to give a dark green colour. In that case add a little more
cornstarch for binding.

Dhokla

350gms Gram flour (Besan)
1cup Curd (Stirred)
1tsp Green Chilies (paste)
1tsp Ginger (paste)
Salt to taste
1tsp Soda bi-carb / Eno fruit salt
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil
For Tampering
Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves (chopped)
2-3 green chilies (vertically slit)

Preparation:
In a bowl add gram flour (besan), Curd and water.
Mix well and make a smooth batter. The batter should be of thick consistency.
Add salt and set aside for 4 hours covered with a lid.
Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.
Keep the steamer or cooker ready on gas.
Grease a baking dish (it should fit in the steamer or cooker).
Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.
Add this to the batter and mix well.
Pour the batter into the greased pan and steam for 10-12 minutes or till done.
Cool for sometime and cut into big cubes.
Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.
Garnish the besan dhokla with coriander and slited green chilies.
Serve with hari chutney.