how to make Hara Bhara Kabab recpice 2021
What is Hara Bhara Kabab
How to bake hara bhara kabab
Then chop the spinach finely and keep aside. Instead of finely chopping, spinach can also be
pureed – but then you will need to add some more roasted besan which is the binding ingredient
used in this recipe. Moreover with a spinach puree there is a high possibility of the mixture
becoming sticky. chopped spinach on a board More Prep 14. Take 1 green chili and 1 to 1.5 inches
ginger (peeled and chopped) in a mortar-pestle. green chili and ginger in a mortar pestle 15.
Crush to a paste. Paste can be semi-fine or fine. ginger green chili paste in the mortar pestle 16.
Take 4 tablespoons gram flour (besan) in a pan or kadai. Swap gram flour with chickpea flour.
gram flour in a pan 17. Keep flame to a low and roast besan stirring often. roasting gram flour in
a pan 18. Roast besan till you get a nutty fragrance and the besan changes its color. roasting gram
flour in a pan 19. Keep roasted besan aside. roasted gram flour in a pan Making hara bhara
kabab mixture 18: In a mixing bowl add the finely chopped spinach and steamed green peas. peas
and spinach in a bowl 19. Grate the boiled potatoes over it. grated potatoes added to bowl 20. Add
the roasted gram flour. gram flour added to veggie mixture in the bowl 21. Then add the ginger-
chili paste and the spice powders – 1 teaspoon chaat masala powder, 1 teaspoon dry mango
powder (amchur powder) and ¼ teaspoon garam masala powder. Also add salt as per taste. TIP:
If you don’t have dry mango powder, then you can replace it with ½ to 1 teaspoon lemon juice.
spices and ginger green chili paste added to bowl 22. First lightly mix with a spoon. mixing hara
bhara kabab mixture 23. Then with a potato masher, mash the kabab mixture. mashing hara
bhara kabab mixture 24. Mix again and bring the entire mixture together. hara bhara kabab
mixture together 25. Take a small or medium or large sized portion of the kabab mixture and
shape into a small or medium or large sized patties. Your hands will be sticky if there was
moisture in the spinach. In this case, apply some oil to your palms when shaping the hara bhara
kabab. shaping hara bhara kabab 26. Place a halved cashew in the centre of each kabab and
lightly press it. So that it sticks on the kabab. This step is optional and can be skipped. adding
cashews to hara bhara kabab Pan-frying 27. Heat 1 to 2 tablespoons oil in tawa or pan. Spread
the oil all over the tawa with a spoon. When the oil becomes medium-hot, place the kabab. if you
using a large tawa or griddle then you can fry all the kababs in 2 to 3 tablespoons oil. I fried in
two batches. So fried the first batch in 2 tablespoons oil and then fried the second batch in 1 t
able spoon oil. Use any neutral oil for frying. You can also pan fry these patties in ghee (clarified
butter) for a richer flavor and taste. frying hara bhara kabab in a skillet 29. When one side is
golden, turn over gently each patty with a spatula. frying second side of hara bhara kabab in a
skillet 30. When the second side is golden, then flip again gently. frying hara bhara kabab in a
skillet 31. Turn over and fry once or twice for an even crispness and uniform golden color. frying
hara bhara kabab in a skillet 32. Place them on kitchen paper towels. The recipe yields 8 large
hara bhara kabab and 10 medium sized hara bhara kabab. This recipe can be halved or doubled
or tripled as well. cooked hara bhara kabab places in kitchen paper towels 32. Serve hara bhara
kabab hot or warm with mint chutney or coriander chutney or tomato ketchup or sweet tamarind
chutney. hara bhara kebab served with sauce on a board Serving Suggestions To go with these
tasty green patties you can make any chutney – be it mint chutney or coriander chutney or any
green chutney and even tomato ketchup or sweet tamarind chutney. Hara bhara kabab is also a
tasty gluten-free, vegan and a vegetarian snack for all those who like kababs. This is an easy
finger food that can be served as a brunch or also as a starter. One which is light and not heavy. It
can also be stuffed in sandwiches, wraps or burgers. Great way to disguise the spinach, so that
kids can have it too. Expert Tips The spice powders namely chaat masala and amchur powder
can be adjusted as per your taste preferences. For a spicy kabab, increase the number of green
chilies. Or you can add some red chili powder (or cayenne pepper or paprika). If you don’t have
chaat masala, then just add garam masala powder but reduce the quantity to ½ teaspoon garam
masala powder. For a slight tang, also add ½ to 1 teaspoon lemon juice. For binding instead of
gram flour (besan), corn flour or corn starch and all-purpose flour (maida) can also be used. You
can even use bread crumbs. Do not shallow fry or deep fry this kabab as they are light in texture
and can break in oil while frying. If the kabab breaks while pan-frying, then it means there is
more moisture in the kabab and the binding ingredient is not enough. Thus add some more of the
roasted gram flour in the kabab mixture.
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