HARA BHARA KEBAB

                                  Hara Bhara Kebab

The name does its justice. True to its name hara bhra kabab its bright green color due to blanched spinach in addition to green peas. This recipe is very easy and tasty, with ingredients we use in every day cooking.

I tried this recipe two years ago, when I just started to cook for real J And I remember I made this recipe for a potluck for my yoga class, and every one in my class loved it. I was a superstar that day (LOL)

If you have tried this recipe in restaurant it may not taste or even look the same, due to the darker color, almost blackish I must say. At least that’s my experience with restaurant Hara Bhara Kabab’s has been. When you make this recipe at home you add a little sugar to the spinach while you blanch it. This is really important step, which is what gives that luscious green color to the kebabs.

With these kebabs you have a choice to grill, shallow fry, pan fry or deep fry. Today I am going to pan fry mine.

To grill preheat oven to grill mode on 425 degree F or 220 degree C.

Brush the kebabs with oil on both sides, place it in the tray and cook for 7-8 minutes each side. Which gives crispiness outside and soft gooiness inside.

 This is a great healthy snack for kids, and also very filling. You can serve this as a breakfast or a snack, with coffee or tea.

                                                STEP BY STEP PICTURES :

Clean and wash spinach by removing stems

Bring water to boil with sugar

boil potatoes and mash it

once water boils add spinach 

Blanch for a minute

drain water 

cook peas in boiling water until soft 

squeeze out excess water from spinach 

blend peas,chillies,ginger and spinach to a smooth paste

paste consistency 

Add the spinach paste with potatoes along with gram flour,salt,garam masala and amchur powder

Knead into a smooth soft dough

Divide into equal size balls 

Press into disc 

heat skillet with oil and place kebabs to cook until browned 

do same on other side

serve with favorite sauce 

Method :

Total time; 25 minutes preparation 15 minutes/ cook time 10 minutes 

Ingredients

2 potatoes, boiled and peeled

¾ cup green peas 

2 cups spinach /palak leaves

2 green chilies

Ginger 1 small piece 

2 tblspn gram /besan/ kadali mavu  

1 tspn amchoor powder 

½ tblspn sugar

¼ tsp. garam masala

oil to pan fry

  Boil potatoes till its cooked through but not too soft. Wash the spinach and remove the thick part of stem.

In a saucepan bring water to boil with sugar in it. Add the spinach and let it boil one minute. Remove from heat and drain in colander, now wash with ice water and drain 

In another sauce pan, boil water and cook the peas till its tender but not mushy.

Make sure the water is completely drained; squeezing the spinach to remove excess water.

Place spinach, peas, chilies, ginger in a blender and make a paste.

Grate the potatoes. Add spinach paste, gram flour, amchoor powder and salt and combine and knead slightly to make equal size balls out of it. (if its sticky, grease your hands with water )

Press the balls into the disc to make patties. 

Heat the tawa or iron skillet on medium- low flame, drizzle few drops of oil. Cook the kebabs till its golden brown outside on both sides.

Remove and serve with hot sauce.