Hara Bhara Kabab is a popular starter snack that is essentially made of peas, potatoes, and spinach, wherein the latter provides it with its signature green colour. The kebabs are fairly easy to prepare and make for a snack that is both – extremely delicious and astoundingly nutritious.
Ingredients
For Blanching the Spinach
- 100 Grams Fresh Spinach Leaves
- 1 To 2 Cups Water For Blanching
- 1 To 2 Cups Cold Water
For Prepping the Kebabs
- 4 Tablespoons Gram Flour (Besan)
- 2 Medium Large Potatoes – Boiled
- 150 Grams Fresh Or Frozen Green Peas – Boiled
- 1-2 Green Chilly
- 1 To 1.5 Inch Piece of Ginger
- 1 Teaspoon Chaat Masala Powder
- 1 Teaspoon Dry Mango Powder (Amchur Powder)
- ¼ Teaspoon Garam Masala Powder
- Salt As Required
- 8-10 Cashew Nuts – Halved
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Ambuja Gold Refined Soyabean Oil For Deep Frying – As Required
Instructions
For Blanching the Spinach
- In a large pan, boil 2 cups of water turn off the gas. Dip the washed and rinsed spinach in the hot water for about two minutes.
- Next, transfer the spinach to cold water, and let it stay in it for 2 minutes.
- Drain the excess water, and finely chop the blanched spinach.
For Preparing the Kebabs
- In a small pan, roast the besan (gram flour) until light brown in colour. Make sure not to overcook the flour.
- Using a mortar-pestle/blender prepare a paste of ginger and green chillies.
- In a large bowl, add the chopped spinach, boiled peas and potatoes and the ginger-green chilly paste.
- Add the roasted gram flour, chaat masala, garam masala, amchur powder and salt.
- Mix all the ingredients, while ensuring that the potatoes are mashed well.
- Once the mix comes to a dough-like consistency, shape it into small round patties.
- Make sure each patty is tightly shaped with no cracks on the borders.
- Press on one half of a Cashew Nut on each patty.
For Frying the Kebabs
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In a large pan, heat approximately 300-400 ml Ambuja Gold Refined Soyabean Oil
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Once the oil is sufficiently hot, lower the flame.
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Next, gently slide the prepared patties in the oil.
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Keep turning the patties, such that they are evenly cooked on all sides.
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Fry until the patties become crisp and golden brown in colour.
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Take out the patties on a paper towel to remove excess oil, if any.
Our hot, crispy and delicious Hara Bhara Kebabs are now ready to relish. Sprinkle some chaat masala on top, and serve with a side of mint chutney for an unforgettable taste!
