Hara Bhara Kabab is a vegetarian healthy starter. It is green in colour and alternative for the kabab for the vegetarian that’s why it’s called HaraBhara Kabab.
Cooking Time: Appr. 35 Minutes
Serves: 4-5 People
2-3 medium sized potatoes
100 gram green peas
100 gram spinach
2 green chillies
2 tablespoons chopped coriander
1 tablespoon chopped ginger
1 teaspoon Aamchur or Amchur powder or dried mango powder (Optional)
1 tablespoon garam masala
2 tablespoons corn flour
1 teaspoon lemon juice
10-12 cashew nuts
Salt to taste
1 tablespoon Oil for frying
How To Cook Hara Bhara Kabab:
1. Boil the potatoes then Peel and mash all potatoes.
2. Boil the green peas and mash it.
3. Wash the spinach leaves and chop it. Cook the chopped spinach in a pan without adding anything for 3-4 mins. Now add a pinch of salt and squeeze the spinach to get rid of excess water.
4. Chop the green chillies and ginger.
5. Spit the cashew nuts from it cut and separate in two pieces.
6. Mix the mashed potatoes, peas and spinach.
7. Add the chopped green chillies, chopped coriander, chopped ginger and salt. Now add garam masala, lemon juice and aamchur powder (optional) or add chaat masala. Mix everything together.
8. Add the corn flour and mix it.
9. Now take a size of lemon ball and then press it in between your palms to give it a flat shape. Now place a split cashew nut on the top and press it. Finish with all mix as it will be easier to fry all of it together later on.
10. Heat the oil in a non-stick fry pan. Fry the hara bhara kabab on each side until it get bit golden brown colour. 6-7 can be fried on same time. You don’t need to add oil every time when you fry the rest, add if it needs to.
You may also deep fry hara bhara kabab.
You can also use light spray instead of oil for shallow fry.
You can use Chaat masala as a substitute of garam masala, lemon juice and aamchur or amchur powder (dried mango powder) which is optional.