Hara Bhara Kebab a delicious snack recipe from Indian Cuisine, made with seasonal fresh peas, spinach and potatoes.
The best Hara Bhara Kebab which is way better than your favorite restaurant style one.Kebabs are kind of cutlets or grilled/baked chunks of meat and vegetable very popular in India and neighboring Asian countries like Pakistan. Kebabs are mostly served as starters or snacks with ketchup or any kind of chutney or dip. Most popular is Green Yogurt dip made with green (Cilantro and Mint chutney) and yogurt.
Ingredients5-6 medium Potatoes
100 gm Fresh Spinach about 2 cups
1 Cup Fresh Fenugreek Leaves optional
1 Cup Fresh/Frozen Peas
1 Fresh Ginger piece
2-3 Green Chilies or as required
2-3 tbsp Chickpea Flour/Besan
1 tsp Cumin Seeds
1 tbsp Coriander Powder
1-2 tsp Chaat Masala
Salt(Black Salt/Himalayan Pink Salt) or Table Salt
2-3 tbsp Any Plant based Oil
Method* Boil Potatoes-Take medium sized potatoes. Wash nicely and then boil. Then cool completely and peel the potatoes. Mash very nicely. Use a potato masher.
* Blanch Peas- I have used fresh peas in the recipe. I do not boil peas as it looses it green color. To retain the bright color of peas, add peas to boiling water and then switch of the gas. Let peas be in hot water for 2-3 mins. Then drain the water and add peas in cold water. If you are using frozen peas skip this step and soak, frozen peas in warm water for 2-3 mins.
* Blanch Spinach- Wash spinach very nicely in water, if it has dirt and sand. Once the water starts to boil, switch off the gas and add spinach to it. Let it be there for 1-2 mins. Then, drain water and add spinach to cold water. Let it be there for about 2-3 mins, then drain the water. Let Spinach be there on colander till all the water is drain. Then gently squeeze extra water from it.
* Sauté the Greens- Make paste of ginger and green chilli or add it cut in irregular pieces. Roughly chop fenugreek leaves. In a wok or pan, heat oil, add cumin seeds. Once the seeds crackle add ginger and green chili and then add peas, sauté for 1-2 mins. Then add chopped fenugreek leaves, sauté again for few seconds. Add blanched spinach. Sauté for 2-3 minutes to till water in spinach dries away. Cool the mixture.
* Meanwhile dry roast chickpea flour in a pan, till it gives aroma. Kepp the flame to medium and keep sautéing, else flour can burn.
* Grind sautéed greens mixture to fine paste.
* Add spices, roasted chickpea flour to mashed potatoes. Then add the paste and mix very nicely.
* Also add oil to it. Make a smooth mixture.
* Take lemon size mixture in hand and make patty/cutlet shape. Arrange in plate and refrigerate it for about 20-30 mins.
* Then bake or shallow fry on griddle from both side.
* While Shallow frying on griddle, add half of cashew(broken lengthwise) once one side is done, else, cashew nut will get charred when you turn to cook cutlet on the other side.