HARA-BHARA KEBAB/A SCRUMPTIOUS SNACK

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HARA-BHARA KEBAB हरा-भरा कबाब

HARA-BHARA KEBAB हरा-भरा कबाब

HARA-BHARA as the name suggests that the star ingredients for these yummy veg kebabs are a few greens. The greens consist of the healthiest and most loved spinach and the peas so undoubtedly a healthy snack. Right! This palak-matar combo makes a yummy snack or starter. These are pan-fried veg kebabs/patties and boiled potatoes/aloo and some paneer is added along with some aromatics and spices. Roasted besan/gram flour is added to bind the patties

To be a tea time snack, this is not mandatory that it should be deep-fried, but a pan-fried or shallow fried snack also can be worth enjoying. These can be made crisp from outside by slow pan-frying technique having some patience. From inside they are soft and melt in the mouth. You can call them either cutlets or patties too as these are shaped like them. I have roasted the whole spices first, and then ground them before adding to the mix. So the prepared dish gives a feel of something rich and gourmet type and these yummy HARA-BHARA kebabs do justice to it

Prep time – 20 minutes
Resting time – 15 minutes
Cooking time – 15 minutes
Cuisine – Indian
Course – Evening Snack/Starter/Hi-Tea
Author – Bharti Dhawan

ALL YOU NEED TO MAKE HARA-BHARA KEBAB

•  Palak/spinach – 500 gms
•  Matar/peas – 1 cup
•  Potatoes – 2 medium
•  Grated paneer/cottage cheese – 2 tbsp
•  Grated ginger – 1 tsp
•  Roasted besan/gram flour – 1and1/2 tbsp
•  Salt – 2 tsp or to taste
•  Red chilly powder – 1 tsp
•  Roasted cumin /jeera powder – 1 tsp
•  Roasted coriander/dhania seeds – 1 tsp
•  Chaat masala – 1 tsp
•  A few cashew nuts to garnish the top
•  Cooking oil for shallow frying – 2-3 tbsp

A FEW PREPARATIONS TO BE DONE

1-  pound roasted cumin and coriander to the powder
2-  boil potatoes. Peel and grate them.
3-  Blanch palak/spinach in the boiling water for 3 minutes and transfer to cold water so that palak does not lose the green colour
4-  Blanch matar in the boiling water until they become soft.
*  You can blanch palak and matar together in one pot

HOW TO MAKE HARA-BHARA KEBAB

1-  Blend blanched palak and matar without adding water. Better to squeeze palak before blending

* recommended to blend the greens coarsely to get a few peas whole or halves

2-  Take a mixing bowl and add blended puree, roasted besan, grated paneer, roasted cumin and coriander powder, salt and other spices mentioned above

3-  Combine all and make a dough. Divide into equal-sized balls and flatten each between your palms to shape. Place a cashew nut on the top and press slightly.
* When the cashew nuts are roasted with the pattie, they feel super tasty 😋

4-  When done, refrigerate to set for 15 minutes

5-  Take a pan and heat oil. Add the kebabs/patties to cook both sides until golden brown. The flame should be at possible low so that the outer layer becomes extra-crisp

6-  Serve the tasty HARA-BHARA KEBABS with chutneys

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