Hara bhara kebab

Written by: Shanthi Muthuvel

Hara bhara kebab is a very tasty and easy recipe to prepare which has goodness of spinach and green peas in it. Serve it with green chutney or tamarind chutney or even with tomato ketch up.

Hara bhara kebab

Ingredients:

Yields around 12 to 14 (depends on the size)

      • 2 cups – Spinach (leaf without stalk)
      • 2 medium – Potato ( or use 1 big potatoes)
      • 3/4 cup – Green peas ( fresh or frozen)
      • 1 tsp – Ginger chopped
      • 2 nos – Green chillies
      • 2 to 3 tbsps – Gram flour / besan
      • 1/2 tsp – Chaat masala powder
      • 1/4 tsp – Amchoor powder
      • Salt to taste
      • Oil for shallow frying

Hara bhara kebab

Preparation method:

  1. Pressure cook or boil potatoes in enough water until well cooked. Allow them to cool and mash it nicely. Set it aside.
  2. Boil green peas in a vessel and cook until it is well cooked. Drain the water completely and keep it aside.
  3. Heat a vessel full of water and bring it to rolling boil. Now add cleaned spinach to it along with pinch of salt and sugar. Let it boil for a minute. Drain and wash with cold water to retain its green color. Squeeze the water completely from spinach and keep it side.
  4. Take a mixer grinder, add cooked green peas, blanched spinach, ginger and green chillies, grind them to a coarse paste. Transfer this to a mixing bowl, add mashed potato, chaat masala powder, amchoor powder, besan and required salt to it, mix well.
  5. Make equal sized ball out of the dough and grease your hands with water. Shape into round patties and shallow or pan fry the kebabs over low or medium flame till golden brown. Serve hara bhara kebab with green chutney or ketchup.

Hara bhara kebab process

Hara bhara kebab

Hara bhara kebab

Notes:

  • Once spinach is blanched, squeeze out the excess water and make sure no water is retained in it. Otherwise mixture will become gooey and will not get proper shape of kebab.
  • Adding a pinch of sugar to spinach helps it to retain its bright green color.
  • Do not add too much potatoes to this dish. spinach and green peas should dominate this kebab.
  • If you find your mixture is little sticky and gooey, then try adding little more besan.
  • If you do not have chaat masala powder, you can replace it with garam masala powder.
  • In case of you don’t have amchoor powder you can treat it as optional. It doesn't make much difference in the taste.  

Hara bhara kebab

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