Hara Bhara Kabab Recipe
Hara Bhara Kabab is a vibrant and nutritious vegetarian appetizer made from a blend of spinach, green peas, potatoes, and aromatic spices. These pan-fried or shallow-fried patties are rich in iron and fiber, offering a deliciously earthy flavor with a crisp exterior and soft, moist interior. Often served with mint chutney or tangy sauce, these green-hued kababs are a popular and healthy choice for parties, snacks, or even a light meal
For Kebab Ingredients
1 Bunch spinach
1/2 Cup green peas
A pinch salt
1 Tablespoon ghee
1 Tablespoon cumin seeds
1 Inch ginger (chopped)
2 Tablespoon garlic (chopped)
1-2 NOS green chilies (chopped)
1/3 Cup French beans (chopped)
1/3 Cup carrot (chopped)
1/3 Cup cauliflower (grated)
Salt to taste
1 NOS medium size potato (boiled)
50 Gram paneer
Salt to taste
Black salt
Powdered Spices
1 Tablespoon spicy red chili powder
1 Tablespoon coriander powder
1 cumin powder
1/2 Tablespoon raw mango powder
1 Tablespoon kasuri methi
1 Tablespoon garam masala
Big handful fresh coriander
1-2 Tablespoon fresh mint (chopped)
4 Tablespoon bread crumbs
1 Tablespoon corn flour
As needed cashew nuts (split)
Step:1
Set a stock pot on high heat , add ample amount of water in it and bring to a boil , add the spinach to the boiling water along with green peas and salt blanch them for 10-15 seconds then remove them using a spider and transfer into a bowl full of ice-cold water , strain them and squeeze out as much water as possible and transfer them into a chopper , now using the chopper grind the vegetable finely
Step:2
Set a pan on high flame and let it heat well , then add ghee , cumin seeds , ginger , garlic , green chilies , stir and cook on medium flame until the ginger and garlic starts browing a bit
Step:3
Further add the French beans , carrot and cauliflower , stir and cook on high flame for 4-5 minutes then add the spinach and peas paste to the pan , stir and add slat to taste , stir well again and cook until all the moisture is evaporated then transfer the cooked vegwtable into a bowl and let them cool down
Step:4
Once cooled down grate the boiled potato along with the paneer , then add salt , black salt and all the powdered spices , fresh coriander , mint and mix the mixture well using your hands
Step:5
Now to bind the mixture well add the bread crumbs in batches and the corn flour , mix well using your hands again , once the desired consistency is achieved taste for salt and adjust it accordingly
Step:6
To shape the kebab , coat your hands with a little bit oil and take a spoonful of mixture in your hands , form a roundel of the mixture then apply pressure using your other hand and press it to form a tikki , then place a split cashew on the tikki and press it gently , your tikki is ready , shape the remaining mixture in the same way
Step:7
Set a handi on high flame and heat the oil for frying the oil should be medium hot , carefully drop the tikki in the hot oil , do not stir the kebabs for 1 minute so that a covering is formed that will hold the kebab in its shape , stir them around later and fry them on medium flame for 2-3 minutes , remove them form the oil using a spider and transfer them into a sieve for excess oil to drip off
Step:8
Your hara bhara kebab are ready . Serve it hot with the dhai wali hari chutney
For Green Chutney Ingredients
1 Cup fresh coriander (packed)
1/2 Cup mint leaves
2-3 NOS green chilies
1 Inch ginger
1 Tablespoon black salt
1/2 Tablespoon Amchur powder
1/2 Tablespoon cumin powder
Salt to taste
2-3 NOS ice cubes
As needed water
1/2 Cup curd
Step:1
In a mixer grinder jar add the fresh coriander and the remaining chutney ingredients and grind it into a fine paste . Now in a separate bowl add the curd and whisk it until smooth and lump free , then add the green chutney paste to the whisked curd and mix it well again
Step:2
Your dahi waali green chutney is ready . Chili in the refrigerator until served