Hara Bhara Kabab Recipe - Hara bhara kebab gets its name and green colour from the healthy spinach in it.

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Spinach(पालक), Green peas(हरे मटर)

Cuisine : Punjabi

Course : Starter

Hara Bhara Kabab

Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

For more recipes related to Hara Bhara Kabab checkout Crispy Spinach Parcels , Palak Tikki With Soya Granules , Spinach Rice And Olive Balls , Palak Paneer Tofu . You can also find more Starter recipes like Papad Paneer ke Kurkure, Aloo Tuk, Vegetable Spring Rolls, Crispy Onion Rings. Or try out these recipes from Punjabi Cuisine like Dal Makhani, Karele ki Sabzi, Aloo Bharta , Khuskhus Jo Seero.

Hara Bhara Kabab Recipe - How to make Hara Bhara Kabab

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Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Spinach 10 leaves

  • Green peas shelled and boiled and mashed3/4 cup

  • Potatoes boiled, peeled and grated3-4 medium

  • Green chillies chopped3

  • Ginger chopped2 inch pieces

  • Fresh coriander leaves chopped2 tablespoons

  • Chaat masala 1 teaspoon

  • Salt to taste

  • Cornflour/ corn starch 2 tablespoons

  • Oil for deep-frying

Method

Step 1

Blanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh in cold water and squeeze out excess water. Finely chop.

Step 2

Mix spinach, peas and potatoes. Add green chillies, ginger, coriander leaves, chaat masala and salt to taste. Add cornflour for binding.

Step 3

Divide the mixture into twenty-four equal portions. Shape each portion into a ball and then press it between your palms to give it a flat tikki shape.

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