Wednesday, 27 November 2019

Hara Bhara Kabab


Hara bhara kabab - Indian patties made of green vegetables.

Hara bhara kababs are a popular north Indian snack made of green vegetables like spinach, green peas capsicum etc. This nutrient enriched patties can be found in most of the North Indian restaurants. Due to the high fibre and vitamin content, it is the most suitable starter or appetizer for kids especially if they hesitate to eat vegetables.

Traditionally, kababs are the meat or vegetable based patties that are char grilled in tandoor ovens. But we can make this delicious and nutritious snack at home easily either through deep or shallow frying method. Baked kababs are also tasty but do remember to apply some oil before kept in the oven. Otherwise, these patties will result dry and tasteless.

The word Hara bhara is a Hindi word which means filled with greens, as the name indicates we can add a lot of green vegetables like peas, capsicum, spinach, french beans etc. These are then bind together using some binding agents like potato, gram flour (besan / kadala mavu), corn flour etc. In this I have coated them with breadcrumbs, this step is optional but it gives a beautiful crunchy outer crust.

There are several variations of this recipe, yes.. obviously  potatoes can be replaced with sweet potatoes or raw banana., we can make non-vegetarian version by including some kinds of meat, but always make sure that the kebabs are in right consistency and should be firm and not loose.
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How to make hara bhara kabab | How to make North Indian style hara bhara kebab at home | Tasty and nutritious Indian Kababs made with green vegetables



Patties made with green vegetables
Preparation time: 20 minutes | Cooking time: 15 minutes | Total time: 35 minutes

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Ingredients


  • 150 gram palak /spinach, stem removed
  • 1 medium sized potato, boiled
  • 1/2 cup fresh green peas
  • 1/4 cup mint leaves, tightly packed
  • 1/4 cup coriander leaves, tightly packed
  • 1/2 small onion
  • 1" piece ginger
  • 5 to 6 garlic
  • 1 or 2 green chilies
  • 1/4 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/4 tsp Kasoori methi / Dried fenugreek leaves
  • A generous pinch of dried mango powder (amchoor)
  • Salt to taste
  • Oil as needed
  • Water as needed
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Direction of preparation of Hara bhara Kababs


Preparation for Hara bhara kababs

  1. Boil 1 medium or two small potatoes with enough water for three to four whistles on high flame. Once the whistle came, switch off the stove and set aside. The potatoes should not be too soft or watery.  Once cools down, open the lid and peel off the skin and then mash with your hand or a potato masher. There should not be any big pieces left and set aside.
  2. Wash and soak spinach and coriander leaves separately in normal water for half an hour. Wash again and make sure that  there is no dust or debris on the leaves, discard decayed leaves if any and set aside.
  3. Wash thoroughly and then separate mint leaves from its stem and set aside. 
  4. Peel off the skin of onion and chop finely. Remove and discard the skin of ginger and garlic. Then chop into small pieces. Set aside.

Cooking instructions for hara bhara kababs. 


  1. We will start with blanching the palak leaves (spinach). Heat enough water in a saucepan and let it boil. 
  2. Once the water has come to a rolling boil, add washed and cleaned palak. 
  3. Just immerse the leaves with a spoon or a tong and wait for two to three minutes till they all the leaves turn soft. 
  4. Take out immediately and put in ice cold water in order to stop further cooking and also to retain its beautiful green colour intact.
  5. After two to three minutes, squeeze and transfer the leaves into a bowl and set aside. Make sure that there is no water left in the leaves.
  6. Heat a small pan put onion, ginger, garlic and green peas. Saute for a few minutes, then close with a lid and keep it on low flame until it cooked.
  7. Open the lid and saute for a few minutes till the mix cooked completely and turn dry.
  8. Next transfer blanched spinach, the sauteed mix into the small jar of mixer grinder along with mint leaves, coriander leaves, green chilies and cumin seeds. Adjust the heat according to your taste, you can use up to two green chilies. Also make sure that all the components are at room temperature.
  9. Then grind smoothly without adding any water. If feel any difficulty in grinding, use a spoon and mix in between.
  10. Heat another pan and dry roast gram flour (chickpea flour) till nicely roasted and a nice aroma start coming.
  11. Transfer the roasted chickpeas into a bowl along with ground green paste, mashed potatoes and bread crumbs. Chick pea flour can be replaced with cornflour or all purpose flour, but I would like to use the chickpea to get a better taste. Both chickpea flour and bread crumbs act as binding agent here, so do not omit.Then add the spice powders like coriander powder, garam masala or chat masala, amchoor (dried mango powder), kasoori methi (dried fenugreek leaves) and salt. 
  12. Mix well with your hand until everything is nicely combined. At this stage the mixture should be thick and non -sticky.
  13. Then make small lemon sized ball out of it, slightly flatten with your hand and shape it. We need round patties for this kabab.
  14. Then roll in bread crumbs. This step is optional if you want, you can avoid this step.
  15. Then deep fry or shallow fry them until you get a nice crust. The patties can also be baked, if so, make thin kababs to get a good result. If the batter is loose, the patties will fall apart while binding. If so put some more chickpea flour or bread flour and fry again.
  16. Then serve hot with tomato Ketchup or green chutney.



Happy cooking
Anju     


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