Hara Bhara Kebab / Spinach & Green Pea Patties

by Shaheen Ali

Hey beautiful people! It’s weekend again and when it rains my weekend gets to be extra special. Yes I love rains and I love snacks that we enjoy sitting in our balcony watching the tipper tapper outside. Isn’t it amazing? So here’s my family’s favorite snack that we enjoy in monsoons and yes its also one of the most popular party appetizer these days. Small coin shaped green kebabs decord with a cute lil cashew is crunchy outside and absolutely melt in mouth inside. The color green comes from Spinach and green peas…though I use some boiled potatoes and bread crumbs for binding but you can also use paneer to make it a Lil more rich. Check out the recipe, make it for your family or guests and do tell me how it was.

 To make hara bhara kabab you first need to boil potatoes, peel and keep aside.Also boil green peas, strain water and collect in a bowl. Now heat around 2 cups of water in a wok and black spinach. Collect the spinach in the bowl with peas. Once cool, grind spinach and peas to make a fine paste. Do not add water, the paste should be thick. Collect the spinach mix in a bowl and add mashed boiled potatoes along with red chili powder, amchur and garam masala powder. Add fine chopped green chilies and 1/2 cup of bread crumbs. Combine to make a soft dough. Pinch a lemon sized bowl and flatten to shape into a kebab. Take a cashew half and gently press in the middle of the kebab. Similarly make more kebabs from the remaining dough and keep aside. Take a small bowl and add 1/2 cup water and cornflour. Stir to make a thin solution. Take a kebab, dip into the cornflour mix and roll it over bread crumbs or semolina for getting a crunchy coat. Heat oil in a wok and gently drop the kebab and deep fry till golden. Collect them on a kitchen napkin and later serve hot with tomato ketchup.


Print Recipe
Hara Bhara Kebab / Green Pea Patties

Course
snack
Cuisine indian
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
Pieces
Ingredients
Course snack
Cuisine indian
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
Pieces
Ingredients
Instructions
  1. Boil potatoes, peel and keep aside.
  2. Boil green peas, strain water and collect in a bowl.
  3. Heat around 2 cups of water in a wok and black spinach. Collect the spinach in the bowl with peas.
  4. Once cool, grind spinach and peas to make a fine paste. Do not add water, the paste should be thick.
  5. Collect the spinach mix in a bowl and add mashed boiled potatoes along with red chili powder, amchur and garam masala powder.
  6. Add fine chopped green chilies and 1/2 cup of bread crumbs.
  7. Combine to make a soft dough.
  8. Pinch a lemon sized bowl and flatten to shape into a kebab.
  9. Take a cashew half and gently press in the middle of the kebab.
  10. Similarly make more kebabs from the remaining dough and keep aside.
  11. Take a small bowl and add 1/2 cup water and cornflour. Stir to make a thin solution.
  12. Take a kebab, dip into the cornflour mix and roll it over bread crumbs or semolina for getting a crunchy coat.
  13. Heat oil in a wok and gently drop the kebab and deep fry till golden.
  14. Collect them on a kitchen napkin and later serve hot with tomato ketchup.
Recipe Notes

If you liked this appetizer recipe then try making it for your next house party and surprise your guests with your culinary skills. Do share your feedback with me in comments ☺ Happy Cooking!

Love : Shaheen

Powered by WP Ultimate Recipe

You may also like

Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy