Hara Bhara Kabab

A couple of years ago, I visited a restaurant in Bangalore, along with a few friends for lunch. This is where I first tasted Hara Bhara Kabab and from that second, started looking for the recipe. I then came across Venkatesh Bhat’s Samayal Samayal, where he shared the recipe for Hara Bhara Kabab along with some other kababs. It was so easy that I tried it out immediately and my first trial was a success. This is yet another perfect way to sneak in greens into your child’s plate. See the smile on your kids’ face when they come back hungry from school and find hot Hara Bhara Kabab waiting for them.

This veg kabab is crispy on the outside and soft on the inside. The amchur powder makes it a tad bit tangy. The palak and the peas justify its name (hara translates to green). Impress your guests at the party with these Kebabs, served hot with ketchup or mint chutney.

Preparation time: 15 minutes| Cooking time: 20 minutes.
Cuisine: indian| Course: starter

Ingredients:

Palak leaves(spinach)- 2 cups

Green peas- ¾ cup

Potatoes- 2 (Medium)

Ginger- a small piece

Green chilly- 1 to 2

Besan flour- 2 tblsp

Garam masala- 1 tsp

Amchoor powder- 1 tsp

Sugar- ¼ tsp

Salt- as needed

Method:

1. Boil the potatoes in cooker for two to three whistles. Once pressure is released, wash the potatoes in water to bring it to room tempreture. Remove the skin, mash it and keep aside.

2. Boil the green peas in water. Take care that you don’t overcook it. Drain the water completely and keep it aside.

3. Boil the palak leaves in water, along with sugar. Boil it just for two minutes. Then drain the water and wash it in running water to retain the green colour. Squeeze out the water completely.

4. Add palak leaves, boiled green peas, ginger and green chilly to a mixie jar. Grind into a coarse paste.

5. Transfer the paste to a container. Add mashed potatoes, besan flour, garam masala, amchoor powder and salt to that and mix well.

6. Grease your hands with water and make small balls with it. Slightly press to make it into a patty.

7. Heat a tsp of oil on a tawa and place the patties on it. Once it becomes crispy on one side, flip it over and cook the other side.

Notes:

· Make sure not to overcook all three – palak leaves, green peas and potatoes. And also remove water completely. Orelse the mixture might become very sticky.

· Don’t add too much of potatoes or besan flour. It will make the patties hard. They should be crispy outside and soft inside.

· As palak, peas and potatoes are already cooked, we need to cook the patties on tawa only to make the outer surface crispy.