Hara Bhara Kebab Veg Recipe is a mouth-watering variation of vegetarian kebab. Kebab is made with fresh spinach leaves, coriander leaves & tongue-tingling spices, resulting in a delicious & nutritious appetizer. Recipe of Hara Bhara Kebab is easy to prepare. Health enthusiasts will definitely savor this lip-smacking veg Hara Bhara Kabab recipe. Kebabs are the most popular snack of Asian countries. This is an appetizing Indian veg cutlet that tops the menu of most restaurants in India. Great to serve at parties and on special occasions, it tastes best when paired with tomato ketchup, coriander chutney or mint chutney
This hara bhara kabab recipe can also be relished as a tea time snack or savored on a rainy day. This kebab recipe has been termed as Hara Bhara because of the use of few green vegetables in its preparation. To make it healthy the Kebab should be shallow fried just like a flattened aloo tikki.
Try your hands on this easy Hara Bhara Kabab Masala recipe to impress your family & guests on an extravagant weekend dinner or short notice parties.
Don’t forget to share this palak ke kabab recipe with all of your fitness enthusiast friends.
Prep Time | 15 minutes |
Cook Time | 35 minutes |
Servings |
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- 1 Kg Spinach
- 20 Grams Garam Masala Powder
- 30 Grams Red Chili Powder
- 100 Grams Roasted Chana Powder Besan (Gram Flour)
- 50 Grams Green chilies
- 100 Grams Green Coriander
- 20 Grams Ginger
- 100 Milliliter Oil
- 10 Grams Chat Masala
- 200 Grams Mint Chutney
- Salt to Taste
Ingredients
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- Pluck & rinse spinach well in a large pot of water. After rinsing, drain the water with the help of a colander (Chalni).
- Take a pan, add water to it and bring it to a boil. Add washed spinach leaves to it & cook for 2-3 minutes.
- Drain the water properly from the spinach & run it under cold water.
- Finely chop the spinach & keep it aside.
- Roast besan (gram flour) in a small pan till it becomes aromatic & changes its color. Don’t over roast or darken the gram flour.
- Chop ginger, green chili & Coriander leaves.
- Crush chopped ginger, green chili, coriander leaves & blanched spinach in a mortar pestle or mixer to a paste.
- In a bowl transfer the above paste, & add salt, red chili powder, garam masala powder, roasted besan & chat masala to it.
- Mix all the ingredients together & make even size dumpling.
- Pre-heat oil in a non stick pan (Kadhai) for few minutes.
- Place the dumplings carefully in the hot oil, few at a time.
- Deep fry on medium flame till golden & crisp.
- Turn the dumplings occasionally for uniform cooking & color.
- When cooked, transfer the kebabs to a plate lined with absorbent paper to drain excess oil.
- Sprinkle some spice mix on top while still warm.
- Arrange the kebabs on a plate.
- Garnish the plate with coriander & serve the dumpling with coriander chutney, mint chutney or tomato ketchup.
Contact Chef: Payal Jethani
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