Hara bhara kababs recipe is spiced fried patties made with spinach, green peas, and potatoes. It is easy to make hara bhara kebab recipe; also, it is very healthy as it has both spinach and green peas. Hara bhara kabab tastes amazing when paired up with some chutney or even ketchup. And they make amazing snacks as well as starters.
So, let’s try the hara bhara kabab recipe.
Per kabab consist of 45 calories:
- Protein 2.4 g
- Carbohydrates 6.6 g
- Fibre 1.8 g
- Fat 0.9 g
- Cholesterol 0 mg
- Sodium 18 mg
- Potassium 76.6 mg
Prepare time: 15min
Cook: 30 min
Ready in: 45 min
Ingredients
For chana dal mixture
- ½ cup chana dal, soaked
- 2 tbsp ginger garlic paste
- 3 green chilies, roughly chopped
- 1 bay leaf
- 4-5 black peppercorns
- 2-3 cloves
- Salt to taste
- 1 tbsp ghee
For blanching
- spinach
- 1 bunch spinach
- Salt to taste
- A pinch of cooking soda
- For kebab mixture
- 1 tbsp ghee
- 1 tsp black cumin seeds
- Spinach puree
- Prepared Chana dal paste
- 2 tbsp gram flour/besan, roasted
- Ghee for shallow frying
For the filling
- 1 cup paneer, crumbled
- 4-5 cashew nuts, finely chopped
- 7-8 mint leaves, finely chopped
- 2-3 green chilies, finely chopped
- Salt to taste
- ½ tsp black pepper powder
- ½ tsp nutmeg powder
- ginger, grated – ½-inch
Assembling
- Ghee for shallow frying
- Dahi & alsi chutney (curd & flax seeds)
Preparation
For chana dal mixture
- Take a pan and add 1 cup water, soaked chana dal, ginger garlic paste, green chillies, bay leaf, black peppercorns, and cloves.
- Now cook them well for about 6-7 minutes on high flame.
- Let it cool down and then put it into a mixing jar and grind into a very fine paste.
- While grinding it, add salt and ghee for smoothening.
- Pass the prepared paste through a strainer for a smooth texture.
For blanching spinach
- In a pan, add water, salt, and soda.
- Now, let it come to a boil, and then add spinach to it.
- As it cooks, transfer it into ice water to stop the process of cooking.
- Once it cools down, put it into a mixing jar and make a puree of it.
For the kabab mixture
- Heat ghee in a pan, add black cumin seeds and let them splutter.
- Now, add spinach puree to it and mix really well.
- Add chana dal paste and mix properly.
- Next, add besan and mix well until combined.
- Spread the mixture on a plate and keep it in the refrigerator for almost 10-15 minutes to cool down.
For the filling
- Take a mixing bowl, add paneer, cashew nuts, mint leaves, green chillies, salt, black pepper powder, nutmeg powder, and ginger.
- Mix everything well.
Assembling
- Take the mixture out of the refrigerator and divide each of them into lemon sized balls.
- Then, take the ball, make a well in between, add in the paneer filling, close it properly, and make a kebab.
Heat ghee in a pan for shallow frying, add the prepared kebabs and fry till brown in colour. Transfer hot in a plate and serve hot with Dahi & alsi ki chutney.