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If you ask vegetarians about their favourite snack, I am sure most of them would opt for Hara Bhara Kabab. It's a pure vegetarian dish made from spinach, peas and potatoes.
All the ingredients are made in a hard paste form, so that small kabab-like patties can be made from them. Then these rounded patties are shallow fried on a tawa to get the authentic taste of the kabab.
The green colour of the kabab comes from spinach and peas and it's a little spicy in flavour.
Hara Bhara Kabab is a popular snack in North India and very easy to make. Almost all the restaurants serve them as starters, since it can be relished with any kind of a dip, chutney or tomato sauce.
Recipe By: Chef Mahesh Sharma
Recipe Type: Snacks
Spinach - 10 leaves
Green peas (shelled, boiled and mashed) - ¾th cup
Potatoes (boiled, peeled and grated) - 3-4 medium size
Green chillies (chopped) - 3
Ginger (chopped) - 2-inch piece
Fresh coriander leaves (chopped) - 2 tbsp
Chaat masala - 1 tsp
Salt to taste
Cornflour (corn starch) - 2 tbsp
Oil - for deep frying
1. Take spinach leaves and blanch them in two cups of boiling salted water for five minutes. Adding salt makes the process a little faster and salt gets absorbed in the spinach. Drain the spinach and refresh in cold water, so that they can be avoided from further cooking. Squeeze out the excess water and finely chop the leaves and keep it aside.
2. Take a bowl and mix spinach, peas and potatoes together nicely. Now add green chillies, ginger, coriander leaves, chaat masala and salt to taste. Mix all the ingredients carefully. Then, add cornflour to bind the mixture together, so that round flat patties can be made.
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-like shape. Make sure the edges of the tikkis don't crack open.
4. Heat sufficient amount of oil in a kadai. Deep fry the tikkis on medium heat for three to four minutes. Drain onto an absorbent paper to soak excess oil. Serve hot with a sauce/chutney/dip of your choice.
- 1. You may also shallow fry the Hara Bhara Kabab on a griddle plate or a tawa. It is recommended that you do not use colour in this recipe.
- 2. If you feel, you may increase the quantity of spinach leaves to give a dark green colour to the kababs. In that case, add a little more cornstarch for binding.
- Serving size - 1 piece
- Calories - 25
- Fat - 1 g
- Protein - 1 g
- Carbohydrates - 4 g
- Sugar - 0
- Fibre - 0