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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