Hara bara kabab Recipe
Ingredients
Vegetable
Boiled Spinach chopping 500gm
Boiled potato mash 100gm
Cottage cheese mash 100gm
Boiled green peas 50gm
Salt 1 teaspoon
Cashew nuts chopp 25gm
Cornflour 2tablespoon
Coriander leaf chopping
Coriander powder 1 tablespoons
Cummin powder 1tablespoons
Whole cashew nuts 1/2
Mix ingredients save
Deep fry
How to making hara bara kabab Recipe /Hara bara kabab
To make Hara Bhara Kabab, a popular vegetarian dish from India, you'll need the following ingredients:
Ingredients:
2 cups spinach leaves, blanched and finely chopped
1 cup green peas, boiled and mashed
2 medium-sized potatoes, boiled and mashed
1/2 cup fresh coriander (cilantro), finely chopped
2-3 green chilies, finely chopped (adjust according to your spice preference)
1 tablespoon ginger-garlic paste
1 teaspoon cumin powder
1 teaspoon chaat masala
1/2 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (optional, for additional spiciness)
1/2 cup bread crumbs (plus extra for coating)
Salt to taste
Oil for shallow frying
Instructions:
In a mixing bowl, combine the blanched and finely chopped spinach, mashed green peas, and mashed potatoes.
Add the ginger-garlic paste, finely chopped green chilies, chopped coriander, cumin powder, chaat masala, garam masala, turmeric powder, red chili powder (if using), bread crumbs, and salt to taste. Mix everything well until all the ingredients are evenly combined.
Take a small portion of the mixture and shape it into a small kabab or patty. If the mixture feels too sticky, you can grease your hands with a little oil.
Roll the kabab in bread crumbs to coat it evenly. Repeat this process with the remaining mixture.
Heat oil in a shallow pan or skillet over medium heat.
Once the oil is hot, place the kababs gently into the pan, ensuring they are not overcrowded. Shallow fry the kababs until they turn golden brown and crisp on both sides. Flip them carefully to cook evenly.
Remove the cooked kababs from the pan and place them on a plate lined with paper towels to absorb any excess oil.
Serve the Hara Bhara Kababs hot with mint chutney, tamarind chutney, or tomato ketchup.
Enjoy your homemade Hara Bhara Kababs!
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