Recipe To Make Delicious Hara Bhara Kabab

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Veg Hara Bhara Kabab is a mixture of potatoes, spinach, and green peas. They are pan-fried spiced pastry with nutmeg or ginger. It is nutritious, delicious, and tastes great when it is eaten with chutney or sauce.

How To Make Hara Bhara Kabab

How To Make Hara Bhara Kabab

  • Take potatoes of any size you desire. Usually, 2 potatoes are weighing approximately 400 to 450 grams or say ½ kg and rinse thoroughly.
  • Then cook potatoes and green peas as well with 2 cups of water in a pressure cooker. Even you can use steam or cook it in a pot.
  • Add ½ cup fresh green peas on top of the potatoes. Water shall not be put in the bowl containing green peas.
  • These vegetables should be pressure cooked on a medium flame for 10 minutes or 6 to 7 whistles. And once the pressure is under control, the lid of the cooker should be opened. The potatoes would have cooked, and the green peas will have to be steamed.
  • Then we have to remove the bowl and place the peas in the strainer to drain out the water.
  • Remove the potatoes from the bowl and keep them warm and peel them off. And keep this neatly covered and keep aside.
  • One hundred grams of spinach should be rinsed in water well and drain out water. To derive desired taste, use only the leaves and not stems as per your requirement.
  • Add some crunch in the kabab if you prefer Stems since stems give a nice crunch but use only tender stems.
  • Boil 1.5 to 2 cup of water with some salt if preferred.
  • Once the water is boiling, then switch off the flame and add the spinach leaves and immerse them in warm water for 2 minutes for blanching the spinach leaves.
  • Two minutes later, spinach leaves must be removed placed in a bowl of cold water for 1 minute to retain the spinach greenness.
  • After draining the extra water, chop the spinach finely and keep aside.
  • And take one green chili and 1 to 1.5 inches ginger peeled and chopped in a mortar-pestle. Crush to the paste as per requirement. Take four tablespoons gram flour in a pan or kadhai and keep flame to a low and roast gram flour stirring often.
  • Must be roasted till we get a nutty fragrance, and the gram flour changes its color. Keep roasted gram flour aside.
  • And in a bowl, add the finely chopped spinach and steamed green peas and excellent mix it. Grate the boiled potatoes over it. Add the roasted gram flour.
  • Then we need to add the ginger-chili paste and the spice powders. Also, add salt as per taste and lightly mix.
  • Then with the help of potato masher, mash the Hara bhara kabab mixture and bring the entire mix together.
  • Out of that, Small or medium or large-sized portions of the kabab mixture can be taken and shall be shaped into small or medium or large-sized patties. Apply vegetable oil to your palms when shaping the Hara bhara kabab if it is wet.
  • Halved cashews can be used to get an extra taste.
  • Heat 1 to 2 tablespoons oil by spreading the oil all over the Tawa with a spoon. When the oil becomes medium-hot, keep the kabab on it. So fry the first batch in 2 tablespoons oil and the second batch in 1 tablespoon oil.
  • Turn it over and fry once or twice for crispness and golden color.
  • Then serve Hara bhara kabab hot with mint chutney or coriander chutney or tomato ketchup or sweet tamarind chutney.

Meta Description: Hara Bhara kabab is very healthy and nutritious and can be prepared at any time and can be served as snacks.

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