Hara Bhara Kebab is a vibrant and flavorful vegetarian appetizer originating from India. These kebabs are crafted from a blend of spinach, green peas, and potatoes, seasoned with aromatic spices like cumin, garam masala, and chaat masala. Shaped into patties, coated with breadcrumbs, and shallow-fried to crispy perfection, these kebabs offer a delightful fusion of textures and a burst of savory, herbaceous flavors. Served hot with a tangy chutney, these kebabs make for a delightful snack or starter, perfect for any occasion.
Here’s a detailed recipe:
Ingredients:
- 2 cups spinach leaves (cleaned and blanched)
- 1 cup green peas (boiled)
- 2-3 medium-sized potatoes (boiled, peeled, and mashed)
- 1-inch piece of ginger (finely chopped)
- 2-3 green chilies (finely chopped)
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon chaat masala
- 1 teaspoon red chili powder (adjust to taste)
- 1 tablespoon corn flour or besan (gram flour)
- Salt to taste
- Bread crumbs for coating
- Oil for shallow frying
Instructions:
- Preparation: Start by blanching the spinach leaves in boiling water for a minute or two. Immediately transfer them to cold water to retain their green color. Drain the water and finely chop the blanched spinach leaves.
- Making the Kebab Mixture: In a mixing bowl, combine the chopped spinach, boiled green peas, mashed potatoes, ginger, green chilies, cumin seeds, garam masala, chaat masala, red chili powder, corn flour (or besan), and salt. Mix everything thoroughly to form a well-combined mixture.
- Shaping the Kebabs: Divide the mixture into equal portions and shape them into round or oval patties. If the mixture is too soft, add a little more binding agent (corn flour or besan).
- Coating: Roll each kebab in bread crumbs to coat them evenly. This helps in giving them a crispy texture when fried.
- Frying the Kebabs: Heat oil in a pan for shallow frying. Once the oil is hot, place the kebabs gently into the pan. Cook them on medium heat until they turn golden brown and crispy on both sides. Flip them carefully to ensure even cooking.
- Draining Excess Oil: Once done, remove the kebabs and place them on a paper towel-lined plate to drain excess oil.
- Serving: Serve the Hara Bhara Kebabs hot with mint chutney or any sauce of your choice.
These kebabs are loaded with the goodness of spinach and peas, making them not only delicious but also nutritious. They’re perfect as a snack or starter for any gathering or meal. Enjoy your homemade Hara Bhara Kebabs!
