Hara Bhara Kebab

Blanch the spinach in boiling water for 2 minutes, then plunge into ice-cold water to maintain its professional vibrant green color.

Squeeze all the excess water from the spinach and grind it with the boiled green peas into a thick, coarse professional paste.

In a large bowl, combine the spinach-pea paste with mashed potatoes and the roasted gram flour.

Add the ginger-garlic-chilli paste, chaat masala, and salt; mix well to integrate the professional aromatic layers.

Stir in the breadcrumbs gradually until the mixture reaches a non-sticky, easily moldable professional-grade consistency.

Divide the mixture into small uniform portions and shape them into smooth round patties or discs.

Press a single cashew half firmly into the center of each kebab to provide the signature professional finish.

Heat a thin layer of oil in a wide flat pan until it reaches a consistent medium temperature for shallow-frying.

Place the kebabs in the pan and fry for 4-5 minutes on each side until they turn a dark golden-brown and crisp.

Drain on paper towels and serve the hot Hara Bhara Kebabs immediately with zesty mint chutney.