Air fryer recipe · Starters
Hara Bhara Kabab
Tender spinach and pea patties speckled green, with a delicate crisp edge.
- 30 minTotal time
- 180°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 80kcal
- 4.5 gprotein
- 15.2 gcarbs
- 0.6 gfat
- 3.9 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Spinach (blanched)2 cups
- Green peas1 cup
- Boiled potato1 large
- Roasted gram flour3 tbsp
- Green chilli2
- Chaat masala1 tsp
Method
Blanch and squeeze
Drop the spinach in boiling water for thirty seconds, then plunge it into ice water to lock the colour. Squeeze out every drop of water before chopping. Excess moisture is the enemy of a kabab that holds together.
Pulse a coarse mix
Coarsely crush the peas, spinach, green chilli and boiled potato together so there's still some texture. Fold in roasted gram flour and chaat masala to bind and season. The gram flour absorbs moisture and adds a nutty depth.
Shape with a centre
Roll the mixture into balls and flatten into discs, pressing a cashew or raisin into the middle if you like. Smooth the edges so they don't crack open. Chill briefly to firm them up for handling.
Brush and air-fry
Brush both sides lightly with oil and arrange the kababs without crowding the basket. Flip them gently at the midpoint to protect the soft surface. Air-fry at 180C for 13 minutes until set with crisp edges, then serve with mint chutney.
