The Green Chickpeas......

Hariyali chole

INGREDIENTS

• 2Cup Chickpeas(Cicer arietinum)(Boiled)
• 250gms Spinach (Spinacia oleracea)(Washed &chopped)
• 1Tablespoon White Vinegar
• 1 1/2Cup Tomato (Solanum lycopersicum) Puree
• 1Teaspoon Cumin (Cuminum cyminum)
• 1Teaspoon Chole Masala
• Salt

PROCEDURE
Take a Kadai(Deep frying pan),Put 2 tsp oil & heat.Now add chopped spinach along with some salt, put on flame till leaves become tender. As soon as they become tender, put off the flame & let it cool.Put in a blender to form a fine paste.Take aside & put vinegar in it. Again heat up the pan , by putting some oil in it.Heat for a while,now put cumin,& then the tomato puree, followed by chole masala.Fry for 5 minutes & then add chickpeas to it.Fry for 10 minutes till all the masala goes inside it,followed by adding the spinach paste.Put on flame for 10 more minutes,add the required quantity of salt & turn off the flame.
GARNISHING
Garnish with chopped coriander & serve hot.

Yummicious Hara bhara kabab

HARA BHARA KABAB
INGREDIENTS

• 10 Leaves Spinach(Palak)

• ¾ cup Boiled & mashed peas(matar)

• 3-4 Boiled & mashed potatoes(medium)

• 3 Chopped green chillies(Hari mirch)

• 2” Chopped ginger(Adrak)

• 2 tablespoon Chopped fresh coriander( Hara dhaniya)

• 1 tablespoon Chaat Masala

• 2 tablespoon Corn Flour

• Oil (to Deep fry)

• Salt (to taste)

PROCEDURE
Blanch spinach leaves in 2 cups of boiling salted water for 5 minutes.Drain & sqeeze out excess water.Finely chop.Mix spinach,peas,potatoes.Add green chillies,ginger,coriander leaves,chaat masala & salt.
Add cornflour. Divide mixture into 24 equal portions. Shape each portion into a ball & then press it between your palms to give it a flat tikki shape. Heat sufficient oil in kadai & deep fry or even shallow  fry in a tawa.
GARNISHING
Garnish it with sliced onions & tomatoes ,fried peas & cashews, sprinkled with chaat masala. Serve with hari chatni or sauce.