Hara Bhara Kabab recipe
Learn how to make Hara bhara kabab, quick, easy and flavourful Indian appetizer.
Ingredients
- 3-4 medium-sized potatoes
- ¾ cup boiled green peas
- 100 gms spinach
- 1 pc chopped green chili
- ¼ cup chopped fresh coriander
- 1 tbsp chopped ginger
- 1 tsp chaat masala
- ¼ tsp garam masala
- Salt to taste
- 1 tbsp besan gram flour
- 2 tbsp corn flour or corn starch
- 3 tbsp bread crumbs
- 9 pcs cashews
- Oil for deep frying
Instructions
Prepare Spinach:
- Blanch spinach leaves in salted boiling water. Refresh in cold water, then squeeze out excess moisture.100 gms spinach
Prepare Potatoes:
- Peel and grate the boiled potatoes.3-4 medium-sized potatoes
Make the Spinach and Pea Mixture:
- Grind boiled blanched spinach, green peas, green chili, and coriander into a coarse paste using a grinder.¾ cup boiled green peas, 1 pc chopped green chili, ¼ cup chopped fresh coriander
Combine Ingredients:
- In a mixing bowl, combine grated potatoes, spinach and pea mixture. Add grated ginger, chaat masala, garam masala, besan, corn flour, bread crumbs, and salt. Mix until well combined.1 tbsp chopped ginger, 1 tsp chaat masala, ¼ tsp garam masala, 1 tbsp besan, 2 tbsp corn flour or corn starch, 3 tbsp bread crumbs, Salt to taste
Shape Kababs:
- Divide the mixture into 9 equal portions. Roll each portion into a ball, then flatten it gently between your palms to form a tikki (patty) shape.
Garnish with Cashews:
- Place one cashew on top of each kabab.9 pcs cashews
Deep Fry Kababs:
- Heat oil in a kadai or deep pan. Fry the kababs in hot oil for 3-4 minutes until golden brown and crisp.Oil for deep frying
Video
Notes
- For a healthier option, you can shallow fry the kababs on a griddle or tava.
- Avoid using artificial colors in this recipe. For a darker green color, increase the quantity of spinach leaves and adjust the cornflour for better binding.