Our Fashion Blogger Mruga Gandhi is not only a great stylist but a good cook as well.
Read her recipe for nutritious and Eco-Friendly tempting snack
Hara Bhara Kabab – Restaurant Style!
(Makes 14 Kababs)
- 3 medium size boiled potatoes
- 2 tsp chopped ginger & garlic, each
- 1 tbsp chopped green chillies
- 1 cup blanched (dipped & immediately removed from boiling water) spinach
- 2 cup boiled green peas
- 1 cup chopped green bell pepper
- 1/2 cup boiled broccoli
- 1/2 cup chopped onion
- 3/4 cup fresh coriander & mint leaves
- 3/4 cup bread crumbs
- 2tbsp corn flour
- Oil for frying
For Dry Masala
- 1tsp cumin seeds
- 1/4 roasted chana Dal
- 1 dry red chilli
- 1tbs coriander seeds
- 1tsp chat masala
- 1tsp garam masala
- 1tsp turmeric
- Salt to taste
- Boil the potatoes, allow them to cool and then peel and grate
- Boil the green peas and roughly chopped broccoli.
- Blanch spinach leaves in boiling water, then put immediately in cold water (to retain fresh green color) and squeeze out excess water. Finely chop.
- In a pan add 2 tbs of oil and crackle cumin seeds
- Add dry red chilli, coriander seeds and roasted chana dal. Cook it for 2-3 minutes
- Add Chopped garlic, ginger and green chillies and cook for 3-4 minutes
- Add chopped onion, sauté it for 4-5 minutes and then add green bell pepper and let it cook for 5 minutes
- Now add green peas, mint, coriander, boiled spinach and boiled broccoli
- Add turmeric, garam masala and salt (as per taste) and mix it well and let it cook until
- In a mixing bowl, add the blended mixture, grated potatoes, bread crumbs, chat masala and corn flour
- Divide the mixture into equal portions. Shape each portion into a ball and then press it between your palms to give it a flat tikki shape.
- Heat a tawa and drizzle some oil. Cook the kababs from both sides to golden and crisp outside on medium flame.
- Repeat the same for the remaining mixture and drain the kababs on a tissue paper.
- Serve hot with ketchup or any chat chutney or spiced yogurt dip.
- Don’t overcook potatoes/peas/spinach/broccoli as it will retain water and make the mixture gooey
- Do not mash potatoes too much. Just crumble them roughly or grate it.
- In case if it turned very sticky and gooey, add some bread crumbs
- For crispy kababs, make sure no water is left in the boiled veggies before adding it to the mixture
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