My mouth starts watering when anybody mentions about Hara bhara kabab .
This is my favourite started which i normally order in restaurants .
Today I am sharing the healthy and delicious Hara Bhara Kabab. This Hara Bhara kabab is made out of spinach(palak) ,peas(matar) and potato (aloo) along with spices and is deep fried or shallow fried.
A tasty alternative for those who love kababs but are vegetarian, Hara Bhara kabab gets its name and green colour from the healthy spinach in it.Hara bhara kabab is a potato, spinach and green peas patties usually made for starters or tea time snacks
Potato 2 medium (cooked & mashed)
Peas 1/4 cup (boiled & mashed)
Spinach/Palak puree 1 cup( blanched)
Cilantro/Coriander leaves 2-3 tbsp
green chili 3 no.
Ginger 1 inch
Cumin Powder 1/2 tsp
Chili Powder 1/2 tsp
coriander powder 1/2 tsp
Salt to taste
Corn Flour 2 tbsp
amchur powder (dry mango powder) 1 tsp
Lemon Juice 1/2 tsp
Oil to toast
cashewnut (kaju) 8-9
1.Wash, cut the potatoes and cook pressure cook with enough water and then allow to cool and peel the skin and mash well and keep aside.
2.Cook peas in microwave for 2 minutes, then cool and blend it coarsely in a blender and keep ready.
3.Blanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh in cold water and squeeze out excess water & grind to a puree .
4.grind ginger chilli to a paste .
5.Mix grated potatoes, peas and spinach. add chopped green chilies and ginger , chopped green coriander, all spices ,chaat masala and salt. add cornflour for binding.
6.If u feel the dough bit more moisture add some more corn flour and adjust it.
7.Then divide the mixture in to 10-12 lemon sized balls. press each ball in between your palms to give it a flat tikki shape. insert a cashewnut in the centre of kabab.
8.Now heat a tawa/griddle, smear oil and shallow-fry the Hara Bhara Kabab .
9.Drizzle few drops of oil on and around kabab and cook in medium heat for 3-4 minutes, after that using spoon or spatula turn other side and cook until both sides turn crisp and golden brown.
10 Drain the kabab in tissue paper and serve with yoghurt mint chutney and veg salad like the way its served in restaurants.