When there’s fresh green peas and spinach at home, all I can think of is Hara Bhara Kebab.
I love this dish for its deep green colour that’s so refreshing to the eyes and it’s the perfect appetiser to tantalise your tastebuds. Made like a tikki or patty, it’s full of nutrients and energy and can be enjoyed by everyone including toddlers.
I prefer shallow frying the kebabs as it requires less oil but still tastes good.
Serve the kebabs hot with coriander chutney, yoghurt garlic dip and ketchup.
⏱️ Preparation time: 15 minutes
👩🍳 Cooking time: 30 minutes
⏳ Total duration: 45 minutes
🍽️ Serves upto 4 persons
🍱 Type of meal: Snacks
Cuisine: Indian 🇮🇳
Ingredients:
- Spinach (palak): 2 medium bunch
- Potato / Sweet Potato: 250 gms (approx. 4 medium sized potatoes) – boiled
- Green peas: 1 cup (boiled)
- Green chilli: 3
- Ginger: 1 bulb
- Dry mango powder: 2 tsp
- Chaat masala: 4 tsp
- Cumin (jeera) powder: 1 tsp
- Bread slices: 8 – 10 slices
- Bread crumbs / besan: 1/4 cup
- Salt as per taste
- Oil: 2-3 tsp
Instructions:
- Boil 1 cup of green peas in salt water until it’s soft and cooked.
- Pressure cook the potatoes upto 5 whistles.
- For blanching the spinach, in a large saucepan, add 2 cups of water and let it come to a boil. In the meantime, clean and wash the spinach 2-3 times until the water is clear. Once the water in the pan starts boiling, add the spinach, blanch it for only 2 minutes and then switch off the gas.
- In a large vessel, add ice cold water and put the blanched spinach in it. This helps the spinach to retain its colour and keeps the nutrient intact.
- Once the spinach cools down, squeeze out all the water and grind it finely along with 1 bulb of ginger and 3 green chillies.
- Grind 8 – 10 slices of bread to a fine powder.
- In a large mixing bowl, add the spinach paste, powdered bread, boiled & grated potatoes and green peas. Also, add salt, chaat masala, dry mango and cumin powder and mix and mash all the ingredients well.
- Make small balls of the dough, flatten it and make tikkis. Coat the tikkis with breadcrumbs. Place a slice of cashew on each of the tikkis.
- In a saucepan, drizzle oil and shallow fry the kebabs till they turn golden and crip. Flip it over, and cook the other side as well.
- Serve the kebabs hot with coriander chutney, yoghurt dip and ketchup.
Notes
- Adjust the ingredients based on the number of persons you are making it for.
- Ensure the dough is firm to make the patties. In case the dough is sticky then add powdered bread slices or corn flour to absorb the excess moisture.
Bon Appetit!
