Preperation

• Potatoes - Boil the Potatoes in a pressure cooker or instant pot. Peel and cool the boiled potatoes. Using a box grater, grate the cooled potatoes.
• Paneer- Using a box grater, grate the paneer.
• Chickpeas - Pop the can open and drain the liquid. Put the chickpeas in a colander and wash 1-2 times under running water. Let drain fully. Or you could save some scratch boiled chickpeas when you boil at home.
• Roughly chop scallions (white & green parts), green chilies, garlic & ginger.
• Besan - Dry roast the besan (gram flour)in a pan on low medium heat until its nutty.
• Spinach - Clean the spinach leaves and discard the tough stems if any. To blanch, add spinach to a boiling pot of salted water. After 1-2 minutes or as soon as the spinach has wilted, pick up using tongs and add to a large pot of ice cold water.
• Green Peas - I use fresh green peas. To the same pot of boiling water in which we blanched the spinach, add the green peas. Let boil for 4-6 minutes. Pour over a colander to discard the hot water. Let peas drain. If you are using frozen & thawed peas (see below for instructions), no need to blanch them since they are already blanched.

  To thaw Green Peas - One way is to leave the peas in the fridge for a few hours to defrost. The quicker method is to place the peas in a sieve and run cold water over them for a few minutes.This way they dont cook and are ready to use instantly.

  Note - Drain the spinach and green peas fully to remove excess water else the kebab mixture will get wet and the kababs will spread while pan frying.

Make The Kabab Mixture

• In a food processor fitted with a metal blade, add the blanched spinach & green peas, ginger, garlic, cilantro, scallions and chickpeas.
• Process on low speed for 2-4 minutes until the vegetables are nicely chopped and the chickpeas are broken down. Thereafter, pulse a few times until the mixture starts binding together. Don't process too fine, we don't want a pasty consistency.Also, the kabab mixture starts getting wet
• In a large mixing bowl, take out the ground vegetable mixture. Add the grated potatoes and paneer.
• Then, add all the spice powders, roasted gram flour, almond powder and salt. With gentle hands, mix everything. The kabab mixture would come together like a soft dough. If needed oil your hands to smoothen it out. Taste the kabab mixture and adjust the seasonings if needed.
• Chill the mixture for 10-15 minutes only in the refrigerator.

  Tip - Don't squish while mixing else the vegetables will start releasing their juices and the kabab mixture will get wet.

Shape The Kababs

• Grease your hands with a little oil and take a small portion (about 2-2.5 tablespoon) of the kabab mixture and roll into a ball. Roll equal portions of the mixture similarly and shape all the kabab.
• Press lightly to shape into oval or round patty. You could make the kebabs as large or small as you wish. Shape all the kababs in the same manner and layer on a plate.

• Place a heavy tawa/pan or skillet on a low-medium flame on a stove. Spread 2 tablespoon oil all over the pan. You could use ghee or butter for pan frying as well. Ghee or butter gives a rich, nuttier taste.
• Once the oil is hot, layer 5-7 kababs in a single layer on the hot tawa.
• Cook the kabab on first side until they become golden brown and develop a slightly crispy exterior.
• Reduce the stove to low flame and carefully, flip using a rubber spatula and let crisp up on the second side. You can turn over a few times to make sure both sides are evenly crispy and golden to your satisfaction. Pan fry all the kababs in a similar manner.
• Serve hara bhara kabab with green chutney,mint chutney, tamarind chutney, hot garlic sauce or tomato ketchup.

Air Fryer Hara Bhara Kabab

• Pre heat your air fryer for 2 mintues on 350F. Line the air fryer basket with a perforated sheet (this step is optional). Brush oil on both sides of the hara bhara kabab and  Brush oil on both sides and place kababs in a single layer, a bit apart from each other. 
• Air fry for 8 minutes. Flip midway for even browing on both sides. Turn up the air fryer temperature to 400F and air fry for 2 more minutes to crisp them.

  Each appliance is different so please adjust the timings as needed.