Made with spinach, potatoes, and green peas, Hara Bhara Kebab is a divine snack for vegetarians and can also be served as part of a snack for parties when you’re hosting a party or gathering. These fresh greens combined with exotic spices create an amazingly irresistible dish that is delicious, aromatic and mouth-watering, and also healthy. They are crispy on the outside yet tender on the inside.
Impress your family and friends with the authentic flavours and textures of Hara Bhara Kabab, as we reveal the expert secrets that make them truly irresistible. Get ready to embark on a culinary adventure and create restaurant-quality kababs right in your own home kitchen. It is known for its vibrant green colour and the perfect balance of spices and textures.
If you’ve ever wondered how to replicate the mouthwatering taste of these kebabs at home, there are a few tips and tricks that will empower you to master the art of making restaurant-style Hara Bhara Kabab right in your own kitchen. Your guests will love the soft and succulent texture and never get tired of eating them. As the name suggests, this green coloured veg kebab can be served as a starter for dinner parties or eaten as a snack with steaming hot tea.
This recipe can also be incorporated into the diet of vegans. This is mainly a North Indian delicacy that has the nutritional goodness of both spinach and green p
Read MoreIn a pan, add the olive oil and heat it up. Add the peas, green bell pepper, green beans and saute for a minute.
Pour in 1/2 cup of water and allow to cook with the lid on. Let it cook. Once cooked, remove from heat.
Add the veggies to a blender, grind till a smooth consistency is achieved.
In another mixing bowl, add the veggie paste, spinach puree, potato, ginger, green chilli, cumin powder, coriander powder, red chilli powder, garam masala, salt, and cornflour.
Mix it well. Let the mixture sit at room temperature and rest.
Make tikkis as per the desired size from the dough.
Heat oil in a pan if you wish to shallow fry. For a deep fry, heat oil in a kadhai.
Drop into the oil, cook both sides and serve hot alongside green mint chutney.
Yes, you can. Mashed paneer or boiled sweet potatoes can be used in place of potatoes. They keep the kebabs tender while aiding in the binding of the mixture.
Make sure that the mixture is not very moist. If it feels sticky, add a bit more breadcrumbs or cornflour. Cook over medium heat to provide uniform firming.
Yes, bake them for 12 to 15 minutes at 180°C, turning them once. They use a lot less oil and come out crispier.
The traditional combination is green mint chutney. They can also be served with spicy tomato chutney, yoghurt dip, or even stuffed as a filling for wraps and rolls for parties and gatherings.
Cooked kebabs can be kept for up to two days in an airtight container. To restore the crispness, reheat in a pan or air fryer with a little brush of oil.
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