This post is also available in: Hindi
Whenever you attend an evening party or wedding reception, you’ll often see a green tikki starter getting passed around and savoured by all those who attend – this is the Hara Bhara Kabab – a popular vegetarian starter. Even though people love this tikki, many don’t make it at home thinking that it may involve elaborate steps. In this recipe, I will be making it simple and easy for you to make Hara Bhara Kabab. The next time you have guests over, you’ll definitely want to serve this and get some added accolades.
Kebabs primarily originated in the Middle East as a meat dish. It is a broad term that covers a variety of grilled meat dishes. Kebabs have been traditionally been slow roasted on a skewer over hot coal embers giving it a smoky flavour.
Eventually, the vegetarians started feeling left out of the Kebab party and ended up creating their own version of it. Today there are several vegetarian Kebab dishes that allow you to relish the dish without compromising on food habits. Not all veg kebabs are made on a skewer. Some are pan fried or deep fried and still get passed on as kebabs because they look similar to the actual kebab.
Unlike other kebabs, hara bhara kebab is filled with healthy ingredients. The two main ingredients that give this kebab its characteristic green colour are spinach (paalak) and green peas (matar). The iron from the spinach and crunch from the peas make this a great snack for children who refuse to eat spinach otherwise. Its qualities make it a quick energy booster for toddlers. Though it is a common snack, it can be a starter or even be served with meals. To make it interesting for children, you can make this as a pattice which can go inside a burger. With a dash of mayo, some sauce and a cheese slice, your kids won’t even know the difference.
Hara Bhara Kabab Recipe
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.
- 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
Chop the green chilli, green coriander leaves.
Wash palak leaves thoroughly in running water to remove dirt and cut finely.
Heat 3 cups of water to boiling point and add the palak leaves.
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.
Again, strain in a sieve and let stand so as the water drips off.
Meanwhile, boil the peas in a pressure cooker till one whistle on full flame and mash the boiled potatoes.
Squeeze out the water from the palak leaves and pat it dry with a kitchen towel.
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.
Mix them all well and check the seasonings and adjust if need be.
Make small balls and press gently to flatten them. Ready all kababs like this.
Heat oil in a thick bottom pan on medium flame. When it's heated up, lower the flame.
Slide in 2 to 3 kababs at a time and fry till both sides change colour. Remove on paper towels.
Serve hot with chutney, dip or sauce.
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.
The original recipe calls for besan or chickpea flour as the binding agent. If you don’t want to you this then you can replace it with bread crumbs. Next, there are a couple of tips that can ensure that your kebabs turn out just as crispy as the ones served at restaurants. First, cook your potatoes in way that they are firm and not too mushy. Second, when you blanch the spinach, drain water completely so that your kebabs don’t turn soft. Serve your kebabs with a chutney or garlic dip.
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