Hara-Bhara Kabab

I’ve always loved Hara Bhara Kababs at restaurants. Love their soft inner and crispy outer texture, the taste bursting with flavors, the color, all of it. I’m missing eating out in North Indian restaurants here ;) There are a few, but not good for an Indian foodie, I’ve heard. So for me, it is better to try out the European restaurants rather than bad Indian ones!

To compensate for what I am missing, I made these at home, when we had called over guests. And it came out very good, satiating my Indian taste buds :D. it was well relished by our Swedish guests too, as I had made it with very little chilies. Next time I’ve got to make it with lots of them!

Here’s the recipe…

Hara Bhara Kabab

Preparation Time: 20 min

Cooking Time: ~5 min per batch

Makes:  ~ 18 kababs

Source: The chef and her kitchen

Ingredients:

Potatoes - 2 medium, boiled

Green peas - 1/2 cup, boiled

Fresh spinach - 1 small bunch, washed

Green chillies - 2-3

Ginger - 2", chopped

Besan /Gram flour - 1/4 cup

Cumin powder - 1/2 tsp

Dhania powder - 1/2 tsp

Garam masala / Chat masala -1 tsp

Coriander - 2-3 tbsp finely chopped

Salt to taste

Cashew nuts - 10-12, split

Oil - 2-3 Tbsp

Method:

• Dry roast besan until aromatic and keep aside.
• Blanch spinach in hot water for 5 mins. Refresh in cold water, drain excess water from it.
• Grind the blanched spinach with ginger and green chilies to a coarse paste without adding any water.
• Add boiled green peas to it and grind in pulse mode until thick coarse paste.
• Grate the boiled potato or mash if fine and add the ground mixture
• Add roasted besan and all the spice powders, chopped coriander, salt and mix well.
• Grease your hand and make small balls and press a cashew gently into it, flattening it. Repeat with the remaining kababs.
• Place them in refrigerator for about 1 hr to set well.
• Shallow fry in oil on medium flame for 2-3 min until cooked. It takes very little oil if using a non stick pan
• Serve hot with Green chutney or Ketchup.

Notes:

• Instead of blanching the spinach, it can also be sautéed on medium flame for a couple of minutes.
• These kababs can be prepared ahead without shallow frying and refrigerated for up to a day and can be shallow fried just before serving.