Hara bhara kabab is an Indian snack or a starter. It has spinach and peas as the main ingredients. It can be prepared in various ways. I have prepared it just the way, I thought my 3 yrs old son would love eating.
Measurement: 1 Cup = 180 ml
Makes: 8
- Spinach - 15 to 18 leaves without stem
- Fresh peas (blanched) - 1/2 cup
- Potatoes (boiled, peeled and mashed) - 2 medium
- Green chilly - 1 spicy or as per your requirement
- Ginger (chopped) - 1/2 tsp
- Corriander leaves - handful
- Mint leaves - 3 to 5
- Cumin seeds - 1/4 tsp
- Lime juice - 1 1/2 tsp
- Roasted besan - 2 tsp
- Maida - 1 1/2 tsp
- Corn flour - 2 tbsp
- Cashewnuts - 8 halves
- Oil for shallow frying
- Salt to taste
Procedure:
- Wash spinach and add to the boiling water, let it boil for 3 min approx. Drain and immerse in cold water. (This process is called blanching and helps in retaining the colour of vegetables)
- Squeeze the leaves, so as to drain extra water.
- Grind spinach, peas, ginger, green chilly, corriander leaves, mint leaves and cumin seeds by adding lime juice to a coarse paste. (No water to be added)
- Combine ground paste, potato, maida, roasted besan and salt.
- Divide the mixture into 8 balls and flatten them with your palms.
- Coat them lightly with corn flour (dry) and place the cashew nut half on one side.
- Shallow fry on low flame till golden brown on both the sides.
- Serve with ketchup or mint chutney.
Tip:
- If you find the mixture sticky, you may use more besan in it or even bread crumbs can be added.
- If you want them to be crispy, then dip them in a thin corn flour paste and coat with bread crumbs. Deep fry.
- You may use onion and garlic in the preparation.
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