Hara Bhara Kabab

Restaurant style cooking has always fascinated me. With most of the dishes I try to give a restaurant style look but retaining its homemade touch. 

Food other than home cooked one is always considered to be unhealthy. Many times I have actually experienced how we unknowingly consume harmful food additives. But I believe that a good chef will always avoid such things and try to use the natural alternatives.

With so many greens in the market I made some Hara Bhara Kabab and homemade tomato soup to compliment it. Almost all of us like them and do order them as starters when we visit restaurant. I personally like its fresh parrot green colour. The beauty of this kabab lies in its crisp outer covering and moist green inner texture. You can serve these kabab with Restaurant style green chutney. I have shared its recipe already.  Click here to read it.

Hara Bhara Kabab

Makes 10 Kababs

Ingredients

For Kabab Mixture

1/2 cup or 1 large Green Capsicum roughly chopped

1 cup Green Peas (Fresh or Frozen)

300 gms Fresh Spinach (Palak) leaves

1 tbsp green chillies finely chopped

1 tbsp ginger finely chopped

1/2 tbsp Oil

1 tsp Jeera

Salt to taste

1/2 tsp Turmeric powder

1/2 tsp Garam masala (Optional)

2 tbsp Bread crumbs

1 tbsp Corn flour

1 boiled and grated potatato

For Making Kabab

100 gms bread crumbs to coat the kababs

Oil to deep Fry

Little Chaat Masala

Method 

• Boil the Spinach(palak) leaves, drain them and chop them finely.
• In a kadai put 1/2 tbsp oil and add Jeera to it. 
• Once the jeera browns add the ginger and chillies. Cook them on low flame for half a minute and then add Capsicum, peas and palak. Mix them well.
• Now add the salt and turmeric powder. Keep stirring and cook on low flame.
• You need to cook this mixture on low flame till its maximum moisture is lost.
• It took me about 10 minutes to cook this mixture right.
• Once done add the garam masala if you want it more spicy. Remove from flame and let this mixture cool.
• Once it reaches room temperature, take a mixer jar and grind this to coarse paste.
• To this paste add boiled and grated potato, 2 tbsp bread crumbs and corn flour. Mix well.
• Taste for seasoning before making the tikki.
• In a flat plate take about 100 grams of bread crumbs.
• Make 10 equal portions of the kabab mixture and roll them to make tikki one by one. 
• Once you make a tikki cover it completely into bread crumbs and keep aside.
• Heat the oil for frying. Once the oil is hot slip in one tikki first to check. 
• Fry all one by one on high flame till golden brown.
• Once fried immediately sprinkle some chaat masala on them and serve hot.

Tips

• Losing the maximum moisture of mixture is the secret for firm tikkis. 
• Adding turmeric to this mixture will help you retain the green colour.
• You can make these tikkis and store them in airtight container in refrigerator and just coat them with bread crumbs and deep fry before serving.
• I have not added any artificial food colour. If the vegetables are cooked right then they will automatically retain their green colour.

Serve these delicious crispy green kababs to your family and friends with Kabab Chutney and share your experience with me in the comment section below.

Till then,

Stay Happy Stay Healthy!