Hara Bhara Kabab Recipe

INGREDIENTS

2 cups spinach leaves (palak ke patte)
2 medium size potatoes (aloo)
1 cup peas (fresh or frozen)
1 tsp Catch chatpata chaat masala powder
1 tsp Catch dry mango powder (aamchur powder)
Bread crumbs from 7 slices of bread
2 tsp ginger paste
Green chilli as per your palette
3 tbsp gram flour (Besan)
2-3 tbsp oil for pan frying (add extra as required)
Salt as per your palette

Accompaniments with Hara bhara kababs:
Tomato ketchup
Coriander/Mint Chutney
1 medium Onion, finely chopped (optional)
1 Lemon or lime chopped into wedges (optional)

INSTRUCTIONS

    1. First, boil potatoes and peas and allow them to cool down. Mash the potatoes and keep ready.
    2. Blanch the spinach leaves (palak) and drain the water completely.
    3. Put it in a strainer and add cold water to it to cool it instantly. Make sure you drain the water completely with your fist.
    4. In a pan, saute ginger paste in oil till the raw smell fades away.
    5. Then, add peas, green chilli and salt as per your palette, Catch chatpata chaat masala & Catch dry mango powder along with the blanched palak.
    6. Mix well and allow it to cook for two mins before turning off the stove.
    7. After the mixture cools down, blend it in a blender. (P.S.: Do not add water while blending)
    8. After the paste is formed, add mashed potatoes and 2-3 tbsp breadcrumbs in a bowl and mix it properly till it forms like a dough. Your kabab mixture is ready.
    9. Now, make a dip by mixing 3 tbsp of besan with salt and water. Make sure it is thick and runny.
    10. Divide your kabab mixture into equal portions and shape it round/cylinder/rectangle as per your choice.
    11. Prepare the counter with the shaped kababs, dip and breadcrumbs in different plates.
    12. Keep your pan ready for frying. Add oil and allow it to heat.
    13. For frying, first dip the shaped kababs into the dip prepared, then coat it with the breadcrumbs and fry on low flame.
    14. Once the kababs turn brown, gently take them out on a plate wrapped with tissue paper to remove excess oil.
    15. Your crispy kababs are ready!

Recipe Notes/Suggestions:

  1. Make sure your kabab batter doesn’t contain any water while you blend it or else it will get mushy.
  2. You can even bake or deep fry these kababs as per your convenience.
  3. Garnish your Hara bhara kababs with chopped onions and lemon slices before serving.
  4. To make it even tastier, you can add cheese and corn in the middle of the kabab while you are shaping them.
  5. If you don’t want to eat plain kababs, then you can make a Hara bhara kabab burger too!

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