August 31, 2016

Hara bhara Kabab / Green Patties

"Hara Bhara Kebab – A very deliciously healthy & perfect vegetarian recipe made with spinach, mashed potatoes and green peas. These Kebabs are very easy prepare and tasty way to add nutritious spinach and in your diet. Serve Kebabs hot and crispy with Green chutney or Tamarind chutney as snack or appetizer. Or use kebabs to prepare burger, sandwich, wrap etc."

Cuisine: Indian | Recipe Category: Appetizers & Snacks
Prep Time: 30 Minutes | Cook time: 15 Minutes | serving: 12 Pc


Potato, boiled and mashed
1 cup (2 medium size)
Spinach, blanched & chopped
(2 cups fresh spinach gives 1 cup of blanched spinach)
1 cups 
Green peas, boiled
1  cup
Coriander leaves, finely chopped
¼   cup
Green chilies, finely chopped
2-3 pc
Ginger, grated
1 Tsp.
Mango powder/ Aamchur
½  Tsp.
Garam masala
½  Tsp.
Chaat masala
½ Tsp.
Roasted gram flour / Besan
¼ cup
Bread crumbs (Use more if dough is not stiff)
¼ cup
To taste
2 Tbsp.
For frying Kebabs

Step By Step Instruction: [Hide Images]

  1. Dry roast chickpea flour till it turns aromatic.
  2. Boil potatoes, peel and mash. Keep aside.
  3. If you are using fresh green peas then boil them in hot water until soft. And if using frozen peas then thaw them.
  4. Blanch spinach leaves in hot water for 2-3 minutes, immediately drain under cold water using colander and squeeze out excess water completely. Roughly chop and keep aside.
  5. Heat 1 Tbsp. oil in a pan over medium flame, add boiled/thawed peas and blanched spinach; stir fry until mixture turns dry and all moisture is evaporated.
  6. Switch off the flame and add chopped coriander leaves, chilies, ginger and mix well. Let the mixture cool completely.
  7. Grind together spinach-peas mixture to a coarse paste.
  8. In a mixing bowl transfer the spinach-peas mixture and all dry spices; Mango powder, Garam Masala and Chaat masala and mix.
  9. Now add roasted gram flour, breadcrumbs (as required) and salt to taste.
  10. Mix well all the ingredients well to make uniform non-sticky dough. 
  11. Grease your hands with oil and divide the mixture into 12 equal balls. 
  12. Now working with each ball, press each ball gently between your palms to flatten it and shape it like a Pattie/Kebab.
  13. Roll the Kebab in bread crumbs if Kebabs are too soft to handle. This step is optional.
  14. Heat sufficient oil in nonstick frying pan. Working in batches, shallow fry the Kebabs on medium heat until both sides turns crispy and light golden brown. 
  15. Taste best when served hot. So serve hot immediately with Tamarind Chutney/Green Chutney or a sauce of your choice.

Quick notes 

  1. Cooking: For healthier version make your kebabs on a greased tava/griddle with less oil. Cook until the kebabs turn crispy and golden brown in from both the sides.
  2. Frying: While frying the Kebabs the oil temperature should be on medium. As over low flame, they will break/separate in oil and on high flame, they will turn brown immediately. 
  3. You can add more of potatoes or bread crumb to make perfect consistency dough.

Recipe Notes

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