Restaurant Style Hara Bhara Kabab – Go Green!

Our Fashion Blogger Mruga Gandhi is not only a great stylist but a good cook as well.

Read her recipe for nutritious and Eco-Friendly tempting snack

Hara Bhara Kabab – Restaurant Style!

Ingredients

(Makes 14 Kababs)

• 3 medium size boiled potatoes
• 2 tsp chopped ginger & garlic, each
• 1 tbsp chopped green chillies
• 1 cup blanched (dipped & immediately removed from boiling water) spinach
• 2 cup boiled green peas
• 1 cup chopped green bell pepper
• 1/2 cup boiled broccoli
• 1/2 cup chopped onion
• 3/4 cup fresh coriander & mint leaves
• 3/4 cup bread crumbs
• 2tbsp corn flour
• Oil for frying

For Dry Masala

• 1tsp cumin seeds
• 1/4 roasted chana Dal
• 1 dry red chilli
• 1tbs coriander seeds
• 1tsp chat masala
• 1tsp garam masala
• 1tsp turmeric
• Salt to taste

Preparation

• Boil the potatoes, allow them to cool and then peel and grate
• Boil the green peas and roughly chopped broccoli.
• Blanch spinach leaves in boiling water, then put immediately in cold water (to retain fresh green color) and squeeze out excess water. Finely chop.

Procedure

• In a pan add 2 tbs of oil and crackle cumin seeds
• Add dry red chilli, coriander seeds and roasted chana dal. Cook it for 2-3 minutes
• Add Chopped garlic, ginger and green chillies and cook for 3-4 minutes
• Add chopped onion, sauté it for 4-5 minutes and then add green bell pepper and let it cook for 5 minutes
• Now add green peas, mint, coriander, boiled spinach and boiled broccoli
• Add turmeric, garam masala and salt (as per taste) and mix it well and let it cook until
• In a mixing bowl, add the blended mixture, grated potatoes, bread crumbs, chat masala and corn flour
• Divide the mixture into equal portions. Shape each portion into a ball and then press it between your palms to give it a flat tikki shape.
• Heat a tawa and drizzle some oil. Cook the kababs from both sides to golden and crisp outside on medium flame.
• Repeat the same for the remaining mixture and drain the kababs on a tissue paper.
• Serve hot with ketchup or any chat chutney or spiced yogurt dip.

Quick Tips

• Don’t overcook potatoes/peas/spinach/broccoli as it will retain water and make the mixture gooey
• Do not mash potatoes too much. Just crumble them roughly or grate it.
• In case if it turned very sticky and gooey, add some bread crumbs
• For crispy kababs, make sure no water is left in the boiled veggies before adding it to the mixture

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