Veg. Hara Bhara Kabab
by , Published: January 12, 2012
The crispy hara bhara kabab is a vegetarian kabab recipe full of aromatic spices, healthful ingredients and an amazing taste! Vitamin E and folic acid rich spinach added to these delicious kebabs doing wonders for your eyes.
Prep time:
Cooking time:
Total time:
Yield: Makes 6 kababs
Ingredients:
3-4 medium sized potatoes (आलू)
3/4 cup boiled green peas (मटर)
100 gms spinach (पालक)
1 tbsp chopped green chillies (हरी मीर्च)
2 tbsp chopped green corriander (हरा धनीया)
1 tbsp chopped ginger (अदरक)
1 tsp chaat masala (चाट मसाला)
salt as per taste (नमक)
2 tbsp Corn Flour or Corn Starch (कोर्न फ्लार)
oil for deep frying (तेल)
Method :
1. Peel and grate boiled potatoes.
2. Mash Boiled green peas.
3. Blanch Spinach leaves in plenty of salted boiling water, refresh in cold water and squeeze out excess water. Finely Chop.
4. Mix Grated potatoes, peas and spinach. Add chopped green chillies, chopped green corriander, chopped ginger, chaat masala and salt. Add corn flour for binding.
5. Divide the mixture into twenty five equal portions. Shape each portion into ball and then press it in between of your palms to give it a flat tikki shape.
6. Heat oil in a Kadai. Deep-fry the tikkis in hot oil for three to four minutes.
Tip:
You can also shallow fry hara bhara kabab on a griddle plate or a tava. 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 cornflour/cornstarch for binding.
2. Mash Boiled green peas.
3. Blanch Spinach leaves in plenty of salted boiling water, refresh in cold water and squeeze out excess water. Finely Chop.
4. Mix Grated potatoes, peas and spinach. Add chopped green chillies, chopped green corriander, chopped ginger, chaat masala and salt. Add corn flour for binding.
5. Divide the mixture into twenty five equal portions. Shape each portion into ball and then press it in between of your palms to give it a flat tikki shape.
6. Heat oil in a Kadai. Deep-fry the tikkis in hot oil for three to four minutes.
Tip:
You can also shallow fry hara bhara kabab on a griddle plate or a tava. 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 cornflour/cornstarch for binding.
Finger licking...
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