In India, people like to binge on snacks in evenings and Hara Bhara Kabab is yet another snack prepared with spinach and green peas that makes evening even more relaxing and enjoyable.
Prep Time 15 minutes
Cook Time 25 minutes
- Hung yogurt 1 ½ cups
- Spinach 2 cups
- Potatoes 2 (boiled)
- Fresh green peas ¾ cups
- Green chilli 1 (roughly chopped)
- Ginger 1 teaspoon (chopped)
- Coriander leaves 2 tablespoons (finely chopped)
- Turmeric powder ½ teaspoon
- Green cardamom powder ½ teaspoon
- Garam masala powder ¼ teaspoon
- Dry mango powder ¾ teaspoon
- Roasted gram flour 2 ½ tablespoons
- Breadcrumbs 3 tablespoons
- Salt to taste
- Oil 1 teaspoon
Boil the potatoes, spinach and green peas
Boil potatoes in salted water until soft. Likewise, boil the green peas till they become soft. Now boil the spinach in hot water for 2-3 minutes, drain using colander and immediately transfer them into cold water. Drain the water using colander. This process will help to maintain its green colour.
Make the green mixture
Now roughly chopped the blanched spinach. Then heat 1 teaspoon oil in a pan over medium heat. Add green peas, blanched spinach and salt. Stir and cook spinach and green peas mixture until almost moisture is evaporated. It will take around 3-4 minutes depending on the moisture in peas and spinach. Add coriander leaves and turmeric powder and mix well. Let the mixture cool for a while.
Grind the green mixture along with green chillies and ginger
In a jar of mixer grinder, add the green chillies and ginger and grind them until medium coarse texture. Add cooked spinach-green peas mixture and grind again until smooth texture.
Mash the potatoes and mix other ingredients
Mash or grate the boiled potatoes in a medium size bowl. Add the grated mixture, cardamom powder, garam masala powder, dry mango powder, roasted gram flour, breadcrumbs and salt to taste. Mix all the ingredients properly. If the mixture remains wet or sticky, add more breadcrumbs.
Make small balls and fry them
Now grease your palms with oil and divide the mixture in small portions. Give each portions a round shape of ball. Press it gently between your palms to flatten it and give a shape like pattie. Then heat some oil in a non-stick pan over medium heat. When oil turns hot, put the patties in the pan and shallow fry until bottom surface turns light brown. Don’t over crowd your pan. Flip the other side and shallow fry another side too.
Serve the kababs along with chutney or tomato ketchup
After getting the brown colour, transfer them on the absorbent paper to drain the extra oil. Now they are ready to serve. Serve hara bhara kabab with tomato ketchup or chutney.