Hara Bhara Kabab (Vegetable Kabab)

• Servings: 5-6
• Preparation time: 20-22 minutes.
• Preparing dough time: 5-6 minutes.
• Pan Fry (Shallow Fry) time: 7-8 minutes.(each batch)
• Total time: 36 minutes.

“Hara Bhara Kabab(Vegetable Kabab)” is ubiquitous (‘Yatra tatra sarwatra drishyaman’ saying in hindi) popular starters or appetiser in most of the Indian wedding or party( shadi se kitty party tak). It is not only in India but one of the favourite menu snacks listen across the globe.

Prefix Hara Bhara literally means plentiful of fresh greens; hence the recipe consists of the combination of fresh greens as spinach, spring onion, coriander, green peas, beans, potatoes for Kabab base.

Due to lots of veggies; it is perfect healthy and tasty Snacks for kids; who avoid to eat fresh green vegetable or run away from eating greens. The great way to disguise the spinach, so that kids can have it. I often use to stuff in sandwiches or burger bun.

You may serve as tea time snacks followed by masala tea, do try this simple, healthy, flavourful pan fried recipe loaded with spinach…

Serve with Green Chutney or Mint Chutney or Tamarind Chutney or any chutney of your choice.

Easy to prepare, let me know your feedback on comment section …

Here are some more appetisers… Spring Onion Pakoda, Dhokla, Arbi Took, Green Fresh Methy Fritters, Banana Flower Cutlets, Kathal Kabab, Kamal Kakdi Kabab etc.

Ingredients:

• Spinach: 150 gm.(only leaf)
• Potato: 300 gm.
• Spring onion: 50 gm.
• Beans: 50 gm
• Fresh/Frozen peas:150 gm.
• Ginger: 2” piece
• Green coriander leaves: 50 gm.
• Green chilies:2-3 no.
• Bread slice: 2 no.
• Bread crumbs: 2 tablespoon
• Sattu/ roasted gram flour: 1tablespoon
• Salt: 1 teaspoon( as per taste)
• Chaat masala: 1 teaspoon
• Black rock salt(Kala Namak): half teaspoon
• Cashew nut: 10-15 no.
• Ghee/ Cooking oil: 50 gm.
• Cumin: 1 teaspoon.

Preparation:

1. Chop palak, spring onion, beans, ginger, green coriander and green chilli, keep aside.
2. Boil and grate potato, keep aside.
3. Divide cashew nuts into two halves, keep aside.
4. Heat 2 tablespoon of oil in a heavy bottom pan, when it smokes add cumin and chopped ginger sputters for few seconds, add beans; stir fry on high flame for a minute, add spring onion and green chilli, continue to fry for couple of minutes.
5. Add spinach; continue to cook for about 3-4 minutes.
6. It will starts shrinking; add peas, let it cook for another couple of minutes. Continue to cook and mash the veggie for 4-5 minutes on medium heat until all moisture of veggies evaporated(ensure that there is no water). Put off the flame. Let it cool.
7. After cooling coarsely blend/ grind the veggies just for seconds, keep aside.

Method:

1. Take a big mixing bowl; put blended veggie, chopped coriander, grated potato, Sattu, bread crumb, salt, chaat masala and black salt.
2. Mix properly, now kabab dough is ready to shape; divide this dough into 12-15 parts to make lemon size ball(apply some oil on your palm), give shape  of heart or round shape with help of mould or press with palm to get shape, do embed halves cashew nut into the centre of each kabab and lightly press it , so that it stick on the kabab (shown in photo). Keep aside.

Pan Fry (Shallow Fry):

1. Heat 1-2 tablespoon of oil on the pan, spread oil with brush; place kabab on the pan; fry on medium flame till kabab gets golden green in colour. Flip the kabab, continue to fry same as other side.Take out the fried kabab into the serving dish.
2. Repeat this till all is finished.
3. Hara Bhara Kabab(Vegetable Kabob) is ready to  be served.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Hara Bhara Kabab (Vegetable Kabab) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.