vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Hara Bhara Kabab

Hara Bhara Kabab
Colocasia Lotus Flax Nuts Curry

Colocasia Lotus Flax Nuts Curry

Colocasia Lotus flax nuts curry is a delicious combination of 2 healthy vegetables (i.,e., lotus po......

Fish Molee – Meen Moliee Recipe -Kerala Style Fish Stew

Fish Molee – Meen Moliee Recipe -kerala Style Fish Stew

Fish Molee is a famous fish curry from Kerala (South Indian) cuisines. This delicately flavored fish......

Anjeer Halwa Recipe

Anjeer Halwa Recipe

Anjeer Halwa is a rich and mouthwatering halwa recipe made from dried figs and garnished with dry fr......

Pizza Style Egg and Bread Uthappam

Pizza Style Egg And Bread Uthappam

Bread Egg Uttapam recipe of making bread uttapam is really easy and quick as the batter does not nee......

Dal Rangila - Rangeela dal

Dal Rangila - Rangeela Dal

Dal Rangila is super tasty and healthy dish prepared from green leafy vegetables can be included in......

Hara Bhara Kabab Recipe, How To Make Hara Bhara Kabab Recipe

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.18442

About Recipe

How to make Hara Bhara Kabab

(89 ratings)
0 reviews so far
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
Hara Bhara Kabab
Author : Vahchef
Main Ingredient : Spinach
Servings : 0 persons
Published date : November 15, 2016


Ingredients used in Hara Bhara Kabab
• 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.
Method:

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.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter