Hara bhara kabab is made with fresh spinach leaves, green peas and potatoes. So they are nutritious as well as delicious. Hara bhara kebab makes for a good Indian starter or snack. This green kabab can also be stuffed in burger buns or sandwiches can be made from them.
2 to 3tablespoonsoilfor pan frying the kabab, add as required
Instructions
Blanching spinach
Boil water and then switch off the flame. Keep rinsed spinach in hot water for 2 minutes. Remove with a help of tongs and keep the leaves in cold water for 1 minute.
Again remove the leaves from the cold water using tongs and place in a colander. Drain the water very well. Squeeze lightly if there is extra water.
Finely chop the spinach and keep aside.
Other preparations
Roast besan (gram flour) in a small pan till it becomes aromatic and changes its color. Don't over roast or darken the gram flour.
Steam or boil the potatoes and peas in a pressure cooker or pan (pressure cooker details mentioned above in the step wise pics).
Crush chopped ginger and green chillies in a mortar-pestle to a paste.
Making hara bhara kabab
In a bowl take the chopped spinach. Grate the boiled potatoes in the bowl. Add the peas and green-chili paste.
Mash the kabab mixture with a potato masher or with a wooden spoon.
Add all the dry spice powders, roasted gram flour and salt. Mix the kabab mixture very well.
Shape into round patties. Press a cashew halve on each patty.
Heat oil in a pan or skillet. Pan fry the kabab till crisp and golden turning over as needed. Once done then place them on kitchen paper towels.
Serve hara bhara kabab hot with coriander chutney or mint chutney or tomato ketchup.