Hara bhara kabab has always been my faourite starter as it is filled with healthy vegetables ....Spinach, Paneer, Peas rich in Iron, calcium and fiber. Whenever we visit my Uncles temple at Boisar ... we stay in his hotel, where Hara Bhara Kabab is always on the order menu.
Hara bhara kabab is the most loved kababs in Indian restaurants around the world as a starter snack. It is mildly flavoured and easy to cook and digest too ... they can also be called healthy cutlets or patties for children.
Ingredients :
Ingredients
1 small bunch palak/ spinach leaves blanched (discard stem)
4-5 green chilli
3/4 cup peas cooked
2 small potatoes boiled and grated
1/2 cup paneer grated
handful coriander leaves
2 tblsp chickpea/ besan flour roasted
2 tbsp breadcrumbs
1/2 tsp cumin seeds
1 tsp ginger garlic paste/ minced
1 tsp dry mango powder/ amchur
1/2 tsp chaat masala
1 tsp garam masala powder
1/4 tsp turmeric powder
salt to taste
few cashewnuts halved
oil/ ghee for cooking
Method :
1. In a mixing bowl take the cooked potatoes and grated paneer.
2. Squeeze out extra water from the blanched spinach.
3. Heat 1 tblsp oil in a kadai, add cumin seeds.. add ginger garlic paste, chopped green chillies and saute till the raw smell disappears. Add the cooked peas and powder spices and salt. Let cool.
4. Transfer it to the blender along with the coriander leaves and grind to a smooth paste.
5. Add in the ground paste, breadcrumbs and roasted chickpea flour to the potatoes and paneer mixture.
6. Mix to form a dough. Make medium size patties from the dough and press a halved cashew in the centre.
7. Heat oil/ghee in a nonstick pan and shallow fry the patties on medium heat till golden in colour.
8. Serve hot with green chutney or tomato Ketchup/sauce as per your choice.
Ingredients :
Ingredients
1 small bunch palak/ spinach leaves blanched (discard stem)
4-5 green chilli
3/4 cup peas cooked
2 small potatoes boiled and grated
1/2 cup paneer grated
handful coriander leaves
2 tblsp chickpea/ besan flour roasted
2 tbsp breadcrumbs
1/2 tsp cumin seeds
1 tsp ginger garlic paste/ minced
1 tsp dry mango powder/ amchur
1/2 tsp chaat masala
1 tsp garam masala powder
1/4 tsp turmeric powder
salt to taste
few cashewnuts halved
oil/ ghee for cooking
Method :
1. In a mixing bowl take the cooked potatoes and grated paneer.
2. Squeeze out extra water from the blanched spinach.
3. Heat 1 tblsp oil in a kadai, add cumin seeds.. add ginger garlic paste, chopped green chillies and saute till the raw smell disappears. Add the cooked peas and powder spices and salt. Let cool.
4. Transfer it to the blender along with the coriander leaves and grind to a smooth paste.
5. Add in the ground paste, breadcrumbs and roasted chickpea flour to the potatoes and paneer mixture.
6. Mix to form a dough. Make medium size patties from the dough and press a halved cashew in the centre.
7. Heat oil/ghee in a nonstick pan and shallow fry the patties on medium heat till golden in colour.
8. Serve hot with green chutney or tomato Ketchup/sauce as per your choice.
Comments
Post a Comment