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You can even steam them in a pan or electric cooker or cook them in a pot. Place kababs in a tray which has been sprayed or greased with some oil. made from spinach, peas and potatoes it is nutritious as well as delicious and tastes great with any chutney or sauce. Take 4 tablespoons gram flour (besan) in a pan or kadai. Add it in the blender along with peas, green coriander, green chilli, and ginger and blend to make a smooth paste. 25. Both red tomato-based creamy gravy and a green Palak Paneer style gravy goes well with this kabab. Crush chopped ginger and green chillies in a mortar-pestle to a paste. Kabab is a perfect evening snack or a starter in Indian restaurant menus. Do not shallow fry or deep fry this kabab as they are light in texture and can break in oil while frying. The spice powders namely chaat masala and amchur powder can be adjusted to suit your taste. 23. If by any change your final mixture is very soft, add some bread crumbs to bind it well. 11. Do not add any water in the bowl containing green peas. Drain the water very well. I would love to have you as part of my journey. Video Recipe Cooking With Images Food Blog Comments. News Paper Club. I also have a professional background in cooking & baking. medium large potatoes or 200 to 215 grams, - roughly chopped, adjust as per your spice requirements, for pan frying the kabab, add as required. Serve these healthy kababs with ketchup or some mint chutney or sweet tamarind dates chutney – you will have a winner. 30. Roast till you get a nutty fragrance and the besan changes its color. If you don’t have chaat masala, then just add garam masala powder but reduce the quantity to ½ teaspoon garam masala powder. 17. Be sure that it will turn out good each time! Beautifully rolled up using potatoes, green peas, spinach, and a plethora of spices, it guarantees a wide smile every time you eat it! Turn over and fry once or twice for an even crispness and uniform golden color. I share vegetarian recipes from India & around the World. 2:04. hara bhara kabab recipe, how to make hara bhara kabab recipe. I have used bread crumbs while making this Kabab Recipe and trust me, it acts as a superb binding agent plus it also grants crispiness to these royal fritters. Place the spinach on a chopping board. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url. But some other vegetables need to be added to give the kabab some added taste, flavor, and texture. Published date : December 12, … Here is how to make it at home. It can be baked in an oven and turned into a healthy treat for those who are on a diet. Browse more videos. Then peel them. Hara bhara kabab makes for a good Indian starter or snack. A couple of times we have had hara bhara kabab outside and they were ok. Usually i make hara bhara kabab when I have some extra spinach left after making palak paneer or sarson ka saag. In this case, apply some oil to your palms when shaping the hara bhara kabab. Keep rinsed spinach in hot water for 2 minutes. Also add salt as per taste. Heat 1 to 2 tablespoons oil in tawa or pan. You can even change the sides after 10 to 15 minutes of baking. You can even add minced chicken to it and make Chicken Hara Bhara Kabab. For binding instead of gram flour, corn flour or corn starch can also be used. Playing next. Whenever you want to eat these, just take them out and thaw them at room temperature for an hour and then fry. Add grated boiled potato, besan, cornflour, bread crumbs, salt, dry mango powder and garam masala powder in the paste and mix well. One day, when I was surprisingly sitting free, I got an urge to know how these Hara Bhara Kebabs were made. If you prefer the crunch, you can use the stems. 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