Hara Bhara Kabab Recipe

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Whenever it comes to kababs, non vegetarians enjoy a lot as most of the kabab dishes are non vegetarian. So here is a vegetarian kabab recipe which you can enjoy and it is full of nutrients as well due to all the greens which go inside it.

Potatoes are required to bind the kabab, though you can reduce the amount of potatoes and add other vegetables like grated carrots, beans etc.

If you are on a diet, you can even back these kababs or cook in a air fryer.

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Hara Bhara Kabab Recipe

Course Snacks
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Kababs
Author Anju Bhagnari

Ingredients

  • Palak leaves 200 grams ( 3 cups )
  • Peas ½ cup
  • Green coriander leaves ¼ cup
  • Boiled potatoes 2 ( small )
  • Cornflour 1 tablespoon
  • Ginger-Garlic paste 1 teaspoon
  • Green chilli 1
  • Garam masala powder 1 teaspoon
  • Amchoor a pinch
  • Salt to taste
  • Water as needed
  • Ice cold water 3 cups
  • Oil 2 cups

Instructions

  1. Chop the green chilli, green coriander leaves.
  2. Wash palak leaves thoroughly in running water to remove dirt and cut finely.
  3. Heat 3 cups of water to boiling point and add the palak leaves.
  4. On slow flame, let them cook for 30 seconds. Quickly drain in a sieve and add to the ice cold water. Let stand till the heat is totally removed.
  5. Again, strain in a sieve and let stand so as the water drips off.
  6. Meanwhile, boil the peas in a pressure cooker till one whistle on full flame and mash the boiled potatoes.
  7. Squeeze out the water from the palak leaves and pat it dry with a kitchen towel.
  8. Take all the ingredients like the palak leaves, green coriander leaves, mashed potatoes, boiled peas, salt, Ginger-Garlic paste, green chilli, garam masala powder, amchoor, cornflour in a big plate.
  9. Mix them all well and check the seasonings and adjust if need be.
  10. Make small balls and press gently to flatten them. Ready all kababs like this.
  11. Heat oil in a thick bottom pan on medium flame. When it's heated up, lower the flame.
  12. Slide in 2 to 3 kababs at a time and fry till both sides change colour. Remove on paper towels.
  13. Serve hot with chutney, dip or sauce.

 

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