Hara bhara kabab recipe | How to make hara bhara kabab | Veg kabab

• Produce

  • 1/2 cup Coriander, leaves
  • 1 Green chilies
  • 1 cup Green peas
  • 300 g Potatoes

• Condiments

  • 1 1/2 tsp Ginger-garlic paste

• Other

  • 3 tbsp Besan (chickpea flour
  • ¼ tsp amchur powder
  • 1 medium sized bunch Palak (spinach bunch weighing 120 grams

• Baking & Spices

  • 1/2 tsp Garam masala
  • 1 Salt

• Oils & Vinegars

  • 2 tsp Oil

• Bread & Baked Goods

  • 1/4 cup Bread crumbs

Found on indianhealthyrecipes.com

Description

Ingredients

• 300 grams potatoes
• ½ cup coriander leaves
• 1 cup green peas
• 1 to 3 green chilies
• 1 medium sized bunch palak (spinach bunch weighing 120 grams)
• 3 tbsp. besan / chickpea flour (can replace with bread crumbs)
• ¼ cup bread crumbs (optional, use if dough not stiff)
• 1 ½ tsp ginger garlic paste
• salt as needed
• ½ tsp garam masala
• ¼ tsp amchur powder
• 2 to 3 tsp oil for frying

Directions

• Boil potatoes until just cooked. Make sure they are firm and not mushy.
• Dry roast chickpea flour till it turns aromatic.
• Blanch the spinach. Drain off completely. Make sure there is no water left otherwise kabab will turn soft.
• saute ginger garlic paste in oil till the raw smell is gone. Add peas and chilies , stir fry until peas are cooked.
• Saute the spice powders and salt. Cool completely.
• Blend together peas mixture, spinach and coriander leaves to a smooth paste.
• Mash the potatoes and add the ground paste, chickpea flour and mix to make a uniform non-sticky dough.
• If the dough turns sticky, then add bread crumbs to absorb excess moisture.
• Make patties and fry on hot tawa till golden.
• Serve hara bhara kabab with ketch up or chutney.

Nutrition