HARABHARA KEBAB

Harabhara Kabab is an easy finger food that can be served as a brunch or also as a starter. One which is light and not heavy. Harabhara Kabab can also be stuffed into sandwiches  or burgers. Usually, children dislike eating spinach. But after having this Kabab, they will surely fall in love with spinach. To go with the Kabab, I had made a green mint chutney. This is also a great-gluten-free as well as a vegetarian snack for all those who like Kababs.

INGREDIENTS:

1 Cup Spinach [tightly packed]

½ Cup Blanched Green Peas

2 Cups Boiled and mashed potatoes

¼ Cup chopped Coriander

¼ Cup Onion, chopped fine

2-3 tablespoon Gram Flour / Besan [adjust]

1 teaspoon Oil

½ teaspoon Cumin Seeds

½ teaspoon Ginger-Garlic Paste

½ teaspoon Red Chilli Powder

½ teaspoon Coriander Powder

½ teaspoon Cumin Powder

½ teaspoon Garam Masala Powder

¼ teaspoon Turmeric Powder

Salt as required

Oil for shallow frying

Bread Crumbs [optional] [for binding if needed]

METHOD:

STEP 1 – Blanch the spinach leaves in salt water for 5 minutes. Remove from hot water and immediately add them in cold water. This will help to stop the further cooking.

STEP 2 – Drain the excess water and

 now add it to mixer grinder and make a fine paste with it. Keep the paste aside.

STEP 3 – Now the same way blanch the green peas

 and make a paste with it. Keep it aside.

STEP 4 – Boil potatoes and peel them after cooling. Keep aside.

STEP 5 – Heat a pan with 1 teaspoon oil in it, crackle cumin seeds.

STEP 6 – Add chopped onion in it and sauté it for 2-3 minutes

 and then add garlic-ginger paste in it and cook it well till the raw smell vanish.

STEP 7 – Then add boiled and mashed potatoes in it and mash them well with a potato masher.

STEP 8 – While doing this on another gas stove, roast the beasn flour on low flame for 4-5 minutes or till you feel a nice aroma. Keep it aside.

STEP 9- Now coming back to the first pan, add ground paste of green peas as well as spinach in the potato mixture. Mix well.

STEP 10 – Add turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala in it and mix it well and cook for 1 -2 minute.

Then add aamchur powder in it and mix well.

STEP 11 – After that add roasted besan flour and salt in it and mix well so that it get combined with the potato mixture.

STEP 12 – Stir it well and cook for 2-3 minutes and you will get a dough like consistency of the potato mixture.

STEP 13 – Remove it in another bowl and let cool it for some time. Here if you feel uncomfortable and not sure that you can roll the patties then add some bread crumbs in the mixture and mix well.

STEP 14 – Now grease your hands with oil and take some portion from the mixture and roll it in a disc of 2-3 “ diameter .

STEP 15 – Likewise make all the patties with the rest of the mixture.

STEP 16 – Heat oil on a non-stick pan and shallow fry the patties  from both sides till you get a nice brown colour.

Flip it carefully when done from one side and get cooked from another side.

STEP 17 – When done keep them on tissue paper or kitchen towel for removing extra oil from it and the serve.

Serve hot with any dip of you liking and enjoy. You can serve them as a starter or can have them as a evening snack.