Crispy flavourful kebabs with a lip-smacking chutney – this is the perfect tea time snack. They’re crispy on the outside, soft on the inside, and are great to serve as a starter as well. The chutney is what takes these potato spinach kebabs to the next level, it’s tangy and spicy and is the perfect accompaniment. Happy Cooking!
Find the recipe for the chutney here.
Potato Spinach Kebabs
Prep time
30
minutesCooking time
15
minutesIngredients
1 1/2 cups fresh spinach leaves
3 medium-sized potatoes – boiled
4 tbsp gram flour (besan) – roasted
1 tbsp ginger garlic paste
2 green chillies – chopped finely
1/2 tsp red chilli powder
1 tsp chaat masala
1/2 tsp garam masala
3 tbsp vegetable oil
1 tsp salt
Directions
- To start with, boil 2 1/2 cups of water with a tsp of salt to blanch the spinach leaves. Once the water comes to a boil, add in the spinach and let it simmer for 5-10 minutes. Drain the leaves, finely chop them and set aside.
- In a large bowl, add the chopped spinach leaves, ginger garlic paste and chopped green chillies. Mix well.
- Add in the boiled potatoes, roasted gram flour and spices – red chilli powder, chaat masala and garam masala. Using a potato masher/ your fingers mash until smooth and combined. Season with salt.
- Heat oil in a pan. Form the mixture into round patties and place them in the pan. Cook for 3-4 minutes on each side or until golden brown.
- Serve warm and enjoy! Best eaten with coriander chutney.
Notes
- Make sure to wash the spinach leaves well before blanching them. This is important to make sure the kebabs are not grainy with grit from the leaves.
