Air Fryer and Stove Top Method

INGREDIENTS

• 750 gms Potatoes
• 1 1/4 cup Green Peas 1 cup is 250 ml measurement
• 1 bunch Spinach (blanched and pureed) Approx 3/4 cup 1 cup is 250 ml measurement
• ¼ cup Besan or Chickpea Flour
• 1 tbsp Ginger
• 4 nos Green Chillies
• 1 tbsp Garam Masala powder
• 1 tsp Aamchur Powder
• 22 nos. Cashews for garnish
• 6 tbsp Oil for pan frying or as required See Notes below
• 4-5 cups Water See Notes below
• salt to taste

INSTRUCTIONS 

1. Pressure Cook 750 gms of Potatoes with the skin and green peas separately
2. While the potatoes and peas cook, let us blanch the spinach.
3. Heat 4-5 cups of water in a thick bottom vessel and allow it to boil
4. Once the water boils, add the spinach leaves (I have added stems too).
5. Cook them just for couple of minutes and with a pair of tongs, lift them and place them in a colander. Chuck the colander immediately into the freezer to stop the cooking process. You canalternatively, add the spinach leaves to a bowl of water with ice but I avoid water wastage and opt for this process instead.
6. By now the cooker is cooling down and in the meanwhile let us roast the besan or gram flour which is the binding agent.
7. Heat a pan and add the gram flour, dry roast them on low heat until you get a lovely aroma. Be careful not to brown the besan. We just have to get rid of the raw taste and aroma. Allow it to cool.
8. Once the potatoes and peas have cooled, peel the skin of the potatoes and lightly mash them.
9. In a mixer grinder, add the spinach leaves, green chillies and chopped ginger pieces. Grind them to a smooth paste. Do Not Add Any Water.
10. Now in a big bowl, add the mashed potatoes and peas, spinach puree, salt to taste along with amchur powder and garam masala powder.
11. To this mixture, add the besan and mix everything together. Check for salt and add extra, if required.
12. Take equal portions, shape them into tikkis and place a cashew in the centre and press lightly. Refrigerate the Kebabs for atleast 10 minutes before air frying or pan frying on stove top.
13. For Pan Frying, heat a pan over low flame and add 2 -3 tbsp of oil. Once oil heats, place the kebabs carefully, first cashew side down. Allow it to cook slowly before turning them and cooking over on the other side.
14. It should form a dark brownish crust on top and the cashews should appear fully roasted
15.  Serve them piping hot with accompaniments of your choice
16. Air Fryer Hara Bhara KababWe have to follow all the steps up to refrigerating the kebabs as above.While the kebabs are under refrigeration, pre heat the Air Fryer at 180 degrees for 10 minutes. Brush the mesh or tray with some oil and then place the kebabs. Air Fry them for 10 minutes at 180 degrees. Flip them, brush some oil and then again pop it back into the Air Fryer for 8 minutes at 160 degrees.Serve them immediately.