Indulge in the vibrant flavors of Hara Bhara Kabab, a delectable vegetarian delight that's both healthy and incredibly satisfying. These vibrant green cutlets, bursting with the freshness of spinach and peas, offer a unique twist on traditional Indian cuisine. Their rich, earthy taste is perfectly balanced, creating a culinary experience that will tantalize your taste buds. Forget bland veggie patties – these kababs are packed with aromatic spices and herbs, resulting in a complex and intensely flavorful dish perfect for a light lunch or a sophisticated appetizer. They're surprisingly easy to make, and far healthier than many other deep-fried options.
Imagine sinking your teeth into a crispy, golden-brown exterior, giving way to a soft, flavorful interior. The secret lies in the perfect blend of ingredients and the careful preparation. Ready to create these restaurant-quality Hara Bhara Kababs at home? Let's dive into the simple, step-by-step recipe below.
Tools Needed
- vessel
- sieve
- pan
- grater
- frying pan
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Spinach and Pea Mixture
- Boil water and add spinach pulp and peas. Add salt and sugar to peas for enhanced taste and color. Let it sit for 1 minute, then immediately transfer to cold water to stop cooking.
- Strain and squeeze out excess water from the spinach and peas. Grind the mixture lightly in a pan.
- Heat oil in a pan and sauté green chilies and ginger. Add chopped capsicum and cook for 1 minute.
- Add the spinach and pea paste. Fry on high flame until it dries completely (about 5 minutes).
- Transfer the mixture to a bowl and let it cool. Add grated potatoes and mix well.
Step 2. Combine and Season the Filling
- Grate potatoes coarsely and add spices (coriander powder, turmeric powder, red chili powder, chaat masala, gram masala, black salt, mint, and coriander). Mix thoroughly.
- Dry roast gram flour until its color changes and it gives off a good aroma.
- Once cooled, add the roasted gram flour to the mixture. Mix well. (Breadcrumbs can be added as an alternative.)
Step 3. Shape and Fry the Kababs
- Oil your hands, take portions of the mixture, shape them into round tikkis, and flatten slightly.
- Optionally, place half a cashew nut in the center of each tikki.
- Heat ghee or oil in a pan. Fry the tikkis on medium heat for 2-3 minutes per side, until golden brown.
Step 4. Make the Chutney and Serve
- Blend coriander, mint, green chilies, ginger, salt, roasted gram flour, and curd until smooth.
- Serve hot Hara Bhara Kababs with the coriander chutney.
Read more: Lebanese Kofta Kebabs Recipe: A Step-by-Step Guide
Tips
- Don't overcook the spinach and peas.
- Dry the spinach and pea paste well before adding other ingredients.
- Maintain medium-high heat while frying the kebabs to ensure even cooking.
Nutrition
- N/A
FAQs
1. Can I make Hara Bhara Kababs ahead of time?
Yes! You can prepare the kabab mixture a day in advance and store it in the refrigerator. Shape and cook them just before serving for the best texture.
2. What can I substitute for spinach if I don't have it?
Other leafy greens like kale or even finely chopped lettuce can be used as a substitute, although the color and flavor will differ slightly.
Enjoy your homemade Hara Bhara Kababs! Their vibrant green color and delicious flavor will impress your family and friends. Now go forth and conquer the art of making restaurant-quality vegetarian cutlets in your own kitchen!