Hara Bhara Veg Kabab (Kebab) is delicious, packed with veggies and perfect as a snack or starter. These Kababs or Kebabs are crispy on outer side and very soft and melt in mouth inside. They are easy to make and shallow frying makes them healthy and light. It has bursting flavour of mint and that makes these Kababs very refreshing.
Hara Bhara Veg Kabab:
Hara means green and Bhara means full, so as name suggests, these Kababs are full of greens. They are packed with spinach, green peas and mint. Mint gives very refreshing flavor and compliments well to other veggies in these Kababs.
Chickpea flour is used as a binding agent and it also gives nice flavor. But instead of chickpea flour, all purpose flour or corn starch can also be used as a binding agent. I have used ground corn flakes cereal instead of bread crumbs. Ground corn flakes gives very crispy texture and is also an healthy alternative to bread crumbs. But if you do not have corn flakes, use bread crumbs.
Hara Bhara Veg Kabab is very soft and melts in mouth from inside. If you find the mixture very soft, do not panic. Just add little more of ground corn flakes or bread crumbs. Also it is important to let mixture cool completely, that way it will be easy to form patties.
Serve these delicious Kababs with tomato ketchup or chutney. They can also be used in chat recipe or use as patties in Ragda Patties.
So hope you will like another quick and easy snack or starter recipe. Please leave your comment if you are giving it a try.
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Air Fried Chickpea and Spinach Tikki
Healthy Zucchini Paneer Fritters
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Recipe Card
Hara Bhara Veg Kabab
Ingredients
- 2 Large potatoes (boiled and mashed)
- 1 Small bunch of spinach
- ½ Cup tightly packed mint leaves
- ½ Cup green peas (boiled)
- 1 tablespoon oil
- 3 tablespoon chickpea flour
- 2-3 Green chillies ((as per taste))
- 1 Inch ginger
- Salt to taste
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon chat masala powder
- ½ Lime juiced
- ¼ Cup + 1 cup ground corn flakes or bread crumbs
- Oil for shallow frying
Instructions
- Wash spinach leaves thoroughly and blanch in to boiling water for 3 minutes. Take some ice cubes in a bowl and transfer spinach leaves with help of tongs or strainer into this bowl with ice. Set aside and let it cool.
- Once spinach leaves are cooled completely, remove all the water and also squeeze the spinach leaves lightly to remove excess water.
- Throw spinach leaves, mint leaves, boiled green peas, green chilies and ginger into a grinder or blender jar and grind it to a paste. Do not use any extra water to make this paste. Set aside.
- Heat 1tbsp oil into a large pan and add chickpea flour. Roast the flour on low flame for 3-4 minutes or until flour is aromatic. To this add green paste, mix well and cook for few minutes or until the moisture from the paste is absorbed. Turn off the flame and let the mixture cool down.
- In a mixing bowl take boiled and mashed potatoes, add green spinach mixture, ¼ cup ground corn flakes or bread crumbs, salt, coriander powder, cumin powder, chat masala powder and lime juice. Mix well until well combined and dough like mixture is formed. Taste and adjust the seasoning if needed.
- Take a lemon size of mixture and shape into a round Pattie. Continue until the mixture is finished. With this mixture we can make 10-12 Kababs. Take 1 cup ground corn flakes or bread crumbs into a plate and coat each pattie with it.
- Heat 2-3 teaspoon oil in a pan on medium to high flame, and place patties into the pan. Shallow fry these Kababs until they are golden brown on both the sides.
- Serve hot with ketchup or chutney.
Thanks for coming! Let me know what you think.