Hara Bhara Kebab: A Delectable Blend Of Green Goodness #Recipe

Hara Bhara Kebab is a famous vegetarian appetiser from India's subcontinent. The word "Hara Bhara" means "green and lush," referring to the abundance of green vegetables and herbs used in this wonderful dish. This post will walk you through the preparation and cooking of Hara Bhara Kebab, allowing you to enjoy a delectable and nutritious delight.

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes

Ingredients

2 cups spinach leaves (blanched and finely chopped)
1 cup green peas (boiled and mashed)
1 cup boiled and mashed potatoes
½ cup bread crumbs
½ cup finely chopped coriander leaves
2 green chilies (finely chopped)
1 tablespoon ginger-garlic paste
1 teaspoon chaat masala
1 teaspoon cumin powder
½ teaspoon garam masala
Salt to taste
Vegetable oil for frying

Method

Blanch the spinach leaves:
- Bring a pot of water to boil and add the spinach leaves.
- Let them cook for 2 minutes, then drain and rinse them with cold water.
- Squeeze out any excess water from the spinach and finely chop them.

Prepare the kebab mixture:
- In a large mixing bowl, combine the blanched and chopped spinach, mashed green peas, mashed potatoes, bread crumbs, coriander leaves, green chilies, ginger-garlic paste, chaat masala, cumin powder, garam masala, and salt.
- Mix all the ingredients well, ensuring they are evenly incorporated.

Shape the kebabs:
- Take a small portion of the mixture and shape it into a round or oval kebab patty.
- Repeat this process with the remaining mixture, making kebab patties of equal size.

Cook the kebabs:
- Heat oil in a frying pan or skillet over medium heat.
- Place the kebab patties onto the pan and cook them until golden brown and crispy on both sides.
- Flip them gently to ensure even cooking.
- Once cooked, remove the kebabs from the pan and place them on a paper towel to absorb any excess oil.

Serve and enjoy:
- Hara Bhara Kebabs are ready to be served.
- Garnish them with some fresh coriander leaves.
- Serve hot with mint chutney, tamarind chutney, or tomato ketchup as a dip.