Friday, 16 December 2011

Hara Bhara Kabab

hara bhara kabab

In this recipe of hara bhara kabab, I have shallow fried the kabab but you can also deep fry them in kadhai/wok. This is a healthier version. These kabab are healthy snacking option and can also serve as starter. You can also serve them at a party and win accolades.
Recipe of hara bhara kabab/kebab
3 medium potatoes- boiled, peeled and grated
100 gm palak (spinach)
3/4 cup green peas (matar) - boiled
1 tsp chaat masala
Salt to taste
2 tbsp corn flour
1 inch piece ginger- grated
3 green chillies- finely chopped
Few coriander leaves- chopped
Oil to shallow fry
1. Mash boiled matar. Blanch palak leaves (stems removed) in boiling water for 2 minutes. Drain and refresh in cold water. Squeeze out excess water from palak leaves and chop finely.
2. In a bowl, mix together, grated potatoes, matar and palak. Add green chillies, coriander leaves, ginger, chaat masala and salt. Add cornflour. Mix together everything really well.
3. Divide the mixture in 25 equal portions. Shape them into balls and then flatten them between your palms to form tikki or patty.
4. Heat a non-stick tava (griddle) and drizzle oil on it. Place these kabab on it and shallow fry from both sides till golden. Serve hot hara bhara kabab with tomato sauce or chutney.

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