Hara Bhara Kabab is a pan fried vegetable pattice. Kebab originated in the Middle East. And with the all local variations, now it is truly an Indian Snack Dish. One can have it in deep fried form also. With all the healthy ingredients (like Green Peas, Spinach, Potatoes, Paneer etc) used in making this dish, we can call it as a healthy dish also. It is generally served as a starter in the restaurants before the main meal. And it is also a very popular street food. But, we can make it in our kitchen easily and enjoy a tasty delicious Kabab at home. Let us see how to make it in our home kitchen.
Spinach – 1 bowl (150 Gms)
Ghee – 1 tsp
Cumin Seeds – 1 tsp
Finely chopped Ginger – 2 tsp
Green Chillies – 4 (adjust to suit taste)
Chopped French Beans – 1/3 cup
Fresh or Frozen Green Peas – 1/3 cup
Medium sized Capsicum – 1 (chopped)
Mint Leaves – Fistful
Cilantro (Coriander Leaves) – a fistful
Large Potato – 1 (Boiled, Peeled & Mashed)
Grated Cottage Cheese (Paneer) – 100 Gms (Optional)
Amchur Powder (Dry Mango Powder) – 1 tsp
Pink Himalayan Salt – ½ tsp (or to suit taste)
Garam Masala – ¾ tsp
Turmeric Powder – 1 pinch
Roasted Gram Powder (Pottu Kadalai Mavu) – 2 tbsp
Besan (Gram Flour) – 2 tbsp (dry roasted)
Bread Crumbs – 2 tbsp
Cashews (Broken into twos) – as required
Oil or Ghee – 2 tbsp
Clean and rinse the Spinach leaves multiple times in running water. Drain the water out fully well.
Boil some water in a pan. Immerse the Spinach leaves in it and cook for 2 minutes. Remove the leaves and immerse them in chilled water. This prevents the leaves getting further cooked. We call this whole process as blanching. Keep aside.
Wipe clean the pan. Heat a tsp of Ghee or Oil in the pan. Add Cumin Seeds. When they crackle, add the chopped Ginger and chopped Green Chillies. Sauté them for about 30 seconds.
Add the French Beans, Capsicum and Green Peas. Cook them 3 to 4 minutes till the vegetables are cooked well. Keep aside and allow them to cool.
Squeeze out the water from the Spinach. Take the leaves in a blender. Add the sautéed vegetables, mint leaves and Cilantro. Blend them together to a fine paste without adding any water. (if required to help the blending, you can add 1 or 2 tsp of water).
Transfer the mixture to mixing bowl. Add the mashed Potatoes, grated Paneer, Amchur Powder, Salt, Garam Masala and Turmeric Powder.
Now, add the roasted Gram Powder or roasted Besan. Mix them very well so that all of the combine very well and form soft dough. You can also add the Bread Crumbs and mix well. You can avoid adding the Bread Crumbs if you are able to shape Kabab without adding the bread crumbs.
Apply Oil in your hands. Take a little dough and shape it to a round disc. Press half a cashew into the disc at its middle.
Now, coat all the Kabab which you formed with the bread Crumbs.
Spread and heat the Oil in a Tawa. (I used Olive Oil. You can also use Ghee which will add a beautiful flavor to the Kababs). Wait for the Oil or Ghee to become hot before placing the Kababs for frying, else the Kababs will stick to the pan. Place the Kababs with enough space in between each Kabab. When they get roasted to a golden color at the bottom, flip them and roast the other side. If required, add a spoon of Oil or Ghee after flipping them. Cook the Kababs in high flame so that they get cooked in few minutes.
Transfer to a serving plate. Serve the tasty delicious Hara Bhara Kababs with Yogurt or Tomato Sauce or Coriander Chutney. Enjoy as a snack with a cup of coffee or tea or as a starter before the main meal.
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