Hara Bhara Kebab

Chef Rupa, January 15, 2017

image

This was a dish based on the things available at home and the fact that my Valentine had just purchased me a Ebelskiver pan. Initially i thought i will make everybody spinach and cheese crepes and started prepping the spinach for it, but my husband started telling the kids that he was sure i would make something using the new pan. An idea struck! I looked through the fridge and everything i had was mainly green. Hmm hara bhara kabab..not only have i been wanting to try this, i really did want to try in it my new pan and make it with as little oil as possible.So here goes, my attempt at making delicious and as healthy as possible kebabs.

imageMade fresh mint chutney with my mint from the backyard and voila we had an awesome brunch with these amazingly delicious kebabs. We eneded up making kati rolls using this and roti but you can decide the role of this kebab in your tummy :)

Hara Bhara Kebab
Servings Prep Time
15 Kebabs 15 mins
Cook Time
25 mins
Servings Prep Time
15 Kebabs 15 mins
Cook Time
25 mins
Hara Bhara Kebab
Servings Prep Time
15 Kebabs 15 mins
Cook Time
25 mins
Servings Prep Time
15 Kebabs 15 mins
Cook Time
25 mins
Ingredients
Servings: Kebabs
Instructions
  1. Hara Bhara kebabs in an appe/paniyaram/ gunthpanal pan
  2. Wash, chop and boil spinach with peas and a little salt. Drain water.
  3. Saute cumin seeds in a tsp of oil, add ginger and bell pepper and saute for a few minutes
  4. Boil, peel and mash potatoes
  5. Grate paneer
  6. Grind spinach, peas, fresh green chilies and the sauteed bell pepper mix in a blender without any water.
  7. To the ground mix add garam masala, turmeric and saute in the pan for a quick min. Switch off the flame.
  8. Add the mashed potatoes and grated paneer and mix everything well.
  9. Add cashews and mix well
  10. Wet your hands and start making small lemon sized balls using this mix.
  11. Add a tiny drop of oil into the wells of the pan and place these balls in it. Cook slowly on low flame for almost 8-10 mins and rotate the balls intermittently so it cooks on all sides.
  12. Sprinkle a little chaat masala. Serve hot with mint chutney or as kathi rolls inside a roti.
Share this Recipe
Powered byWP Ultimate Recipe

,,,,,

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>