Hara bhara kabab

Hara Bhara Kabab

Hara Bhara Kabab is a famous dish in restaurants. It is a healthy and tasty dish. I will call it as a winter delight as all the ingredients used in this dish are freshly and readily available in winter. This dish also a treat to eyes due to its vibrant green colour. This green colour comes from palak, green peas and capsicum.

Health benefits of palak (spinach) are many. It is low in fat and lower in cholesterol. Spinach is high in protein, fiber, vitamin A, C, E and B6, calcium, iron, magnesium, phosphorus etc.

Green peas are little power house of nutrients. Peas are low in calories and also a good source of protein, vitamins and soluble and insoluble fibre.

In short this kabab is a healthy and tasty vegetarian dish which can either be deep fried or  shallow fried on pan. The deep fried version of the kabab is very tasty. But to make it healthy one can fry it on tawa or can be baked in oven. (Though I didn't try the baked option).

Here is the recipe for all

Green Capsicum- 1 medium

Fresh Green Peas- 2cups

(One can use frozen also)

Spinach- 1 bunch

Fresh Mint Leaves- 8 to 10

Fresh Coriander Leaves- a handful

Oil- 1tbsp + for deep frying

Zeera ( cumin)- 1tsp

Ginger-11\2 inch piece

Green Chilli- 2

Salt to taste

Haldi- 3/4 tsp

Potato- 1 large

(Boiled, peeled and grated)

Bread Crumbs- 2tbsp + 1/4 cup

Cornstarch- 1tbsp

Rava (suji)- 2tbsp

Chaat Masala for sprinkling

In a bowl put the green peas, add water to it. Keep this bowl on the gas and let it boil. Add 1/2 tsp of haldi to it. If using frozen then keep outside the fridge for some time. And then repeat the process. When cooked, strain the peas and let it dry.

Clean the spinach and soak in water for some time. Again clean properly so that dust and dirt will be cleaned properly. Heat water in a bowl and add the spinach leaves to it. Let it boil for 2 to 3 mins. Then switch off the gas and let it stand for 5 mins more. Then drain the leaves and soak in cold water for 10 mins. So that the colour won't be destroyed. Then drain and squeeze the leaves so that all the excess water will removed from the leaves. Don't throw this water. It can be added as stock to vegetable curry and soup. Chop the blanched and dried leaves and keep aside.

Clean and chop capsicum and keep aside. Clean mint and coriander leaves and chop and keep aside. Clean and chop ginger and green chilli too.

Heat 1 tbsp oil in a pan, add zeera to it and let it crackle. Then add chopped ginger and green chilli and let it fry for some time. Then add boiled and drained peas, chopped spinach and chopped capsicum. Let all these fry and capsicum cook. While cooking add salt and haldi to it. Then add mint and coriander leaves.

Fry till the above ingredients start sticking to the pan. That means our mixture for kabab is ready. Remove from pan and let it cool down.

In a blender jar add the cooled mixture and make a smooth paste. Try not to add water to it but if needed add only 1 or 2 tsp of water.

In a mixing bowl add the above paste, boiled and grated potato, 2 tbsp of bread crumbs and corn starch. Add salt if needed.

Heat oil for deep frying.

In a plate spread bread crumbs and rava and mix properly. Bring out a small amount of mixture (a patty size) roll it and make Cutlet. Then press on the bread crumbs and rava mixture so that theses will have a perfect coating on the kabab.

Deep fry the above kabab in hot oil and move to a kitchen towel. If you want to make a healthier version of the kabab, then shallow fry the kabab on the frying pan or tawa using little oil at a time.

When all the kababs are done sprinkle chat masala to it. Serve hot with your favourite chutney or sauce..