• Boil potatoes until tender, ensuring they do not become mushy.
• Cool them completely and peel the potatoes.
• Pluck and rinse the spinach well, drain the water completely. Set aside.
• Heat 1 tsp oil in a pan. Saute ginger and green chilli for 30 seconds.
• Then add green peas, saute for 4-5 minutes or until the raw smell goes off.
• Add palak and saute on a medium high flame until it wilts off completely.
• Turn off the stove and cool all of these.
• Then add them in a blender with coriander leaves.
• Blend all of them to a smooth paste without adding water.

How to make Hara Bhara Kabab:

• In a mixing bowl, crumble the potatoes, add the ground spinach-pea mixture.
• Stir in chaat masala, garam masala, sattu, salt and poha powder (or bread crumbs) to bind the mixture into a dough that is non-sticky and easy to shape.(If the dough turns sticky, then add more poha powder or bread crumbs to absorb excess moisture.
• Then divide the dough to 10 portions.
• Grease your hands with a little oil and shape the mixture into small round patties or oval-shaped kababs. Place the kababs in air fryer and brush up some oil.
• Then air-fry at 180 degree for 15 minutes, flipping halfway. After flipping also brush some oil on the other side.
• Serve hot with mint chutney, tamarind chutney, or yogurt dip. These crispy and flavorful Hara Bhara Kebabs are packed with nutrition from spinach, peas, and potatoes, making them a delicious and healthy snack, with just minimal oil usage.