Recipe of Hara Bhara Kabab
Presenting you the delicious recipe of one of the most loved kebabs found in most of the Indian restaurants around the world, it’s made with spinach. Spinach is bound together with mashed chana dal, green peas and paneer and flavoured with readily available spice powders and other ingredients like ginger and green chillies, this spinach-based kebab has the power to win the hearts of the young as well as to the old one’s.
Soaking Time: 1 hour
Preparation Time: 15 mins
Cooking Time: 20 mins
Yield: 12 kebabs
1/4 cup chana dal (split bengal gram)
2 tsp finely chopped ginger (adrak)
2 tsp finely garlic (lehsun)
1 tbsp finely chopped green chillies
1 cup blanched spinach (palak)
1/2 cup boiled green peas
1/2 cup grated paneer (cottage cheese)
1 tsp chaat masala
1/4 tsp garam masala
salt to taste
1/2 cup plain flour (maida) dissolved with 1/3 cup water
3/4 cup bread crumbs
oil for deep-frying
For Serving- tomato ketchup or green chutney.
1.Clean, wash and soak the chana dal for 1 hour and drain.
2.In a pressure cooker add the chana dal, garlic, ginger, green chilies and ½ cup of water, mix well and pressure cook for 2 whistles.
3.Allow the steam to escape before opening the lid. Drain.
4.Add the chana dal, green peas, spinach and blend in a blender till smooth using ½ tbsp water if needed.
5.Transfer into a bowl and add the paneer, salt, garam masala, chaat masala and ¼ cup bread crumbs, mix well.
6.Divide the mixture into 12 equal portions and shape each portion into a 50 mm. (2”) flat kebabs.
7.Dip each kebab into the prepared flour- water paste and roll in the remaining bread crumbs.
8.Heat the oil in a non-stick kadhai and deep-fry them till they are golden brown in colour from both the sides.
9.Serve hot with tomato ketchup and green chutney.
You can also cook the kebabs on a greased tava (griddle) by following the same procedure till step 6 and cook until golden brown in colour from both the sides.