Hara Bhara Kabab My Recipebox:




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Author nehshere Servings 0 persons
Published January 15, 2013 Cooking Time 1 hour
Main Ingredient Spinach Preparation Time 10 mins

Description
A tasty alternative for those who love kababs but are vegetarian. Hara bhara kebab gets its name and green colour from the healthy spinach in it.

Recipe of Hara Bhara Kabab

Ingredient Name Quantity Unit
Chaat masala  1 Teaspoons
Fresh coriander leaves,chopped  2 Tablespoons
Ginger,chopped  2 inch Piece
Green chillies,chopped  3
Potatoes,boiled ,peeled and grated  3-4 medium Numbers
Green peas,shelled and boiled and mashed  3/4 Cup
Spinach  10 Leaf
Cornflour/ corn starch  2 Tablespoons
Oil   To Fry
Salt   To Taste

Directions

Blanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh in cold water and squeeze out excess water. Finely chop. Mix spinach, peas and potatoes. Add green chillies, ginger, coriander leaves, chaat masala and salt to taste. Add cornflour for binding. Divide the mixture into twenty-four equal portions. Shape each portion into a ball and then press it between your palms to give it a flat tikki shape. Heat the oil on a heavy-bottomed skillet / pan and fry the kababs till crisp on each side. Drain on paper towels. Garnish with cashews and serve hot with a chutney of your choice. Chefs tip: You may also shallow-fry the Hara Bhara Kabab on a griddle plate or a tawa. It is recommended that you do not use colour in this recipe. If you feel you may increase the quantity of spinach leaves to give a dark green colour. In that case add a little more cornstarch for binding.

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