I have always been a big time fan of starters. As much as I love the thought of munching them, what lures me more for making umpteen starters is the fact that a starter acts as a benchmark for any meal that we are about to serve to our family, guests or friends. Hence, whenever I get the luxury of time, I do try to make different combinations for starters. The good thing about making them is that they can also served as snacks with beverages and works as a mindblowing substitute for the raw snacks that we usually serve. The other day, when a few of my friends surprised me by their impromptu visit, I prepared Hara Bhara Kabab with a fresh bunch of spinach around and it definitely helped us unwind, plus our conversation pepped up as well with some Adrak Wali Chai – what else does one need in life?
Ladies, let me tell you, Hara Bhara Kabab is not at all difficult to prepare, unlike the popular perception. Beautifully rolled up using potatoes, green peas, spinach and a plethora of spices, Hara Bhara Kabab guarantees a wide smile every time you eat it!
I have used bread crumbs while making Hara Bhara Kabab and trust me, it acts a superb binding agent plus it also grants crispiness to these royal fritters.
Crisp, nicely green plus tad golden, savouring Hara Bhara Kabab lets you live and cherish the simplest joys of life and trust me, this is the easiest starter that I have made till date, so you better try it, here’s its recipe:
Hara Bhara Kabab
Hara Bhara Kabab
Equipment Used: Blender, Frying Pan
- Boiled potato - 1 cup ( Grated )
- Spinach - 1 cup ( Chopped )
- Sugar - 2 tsp
- Green peas - ½ cup
- Coriander - ¼ cup ( Chopped )
- Green chilli - 2 ( Chopped )
- Ginger - 1 inch piece ( Chopped )
- Besan - 2 tbsp
- Corn flour - 2 tbsp
- Bread crumbs - ¼ cup
- Salt to taste
- Dry mango powder - 2 tsp
- Garam masala powder - ½ tsp
- Oil for shallow frying
- Heat water in a pan.
- Once the water comes to a boil, add sugar in it and let it dissolve.
- Add spinach and cook for 2-3 minutes.
- Drain the water and run the spinach under cold water.
- Drain the water nicely from the spinach.
- Add it in the blender along with peas, green coriander, green chilli and ginger and blend to make a smooth paste.
- Transfer the paste in a bowl.
- Add grated boiled potato, besan, cornflour, bread crumbs, salt, dry mango powder and garam masala powder in the paste and mix well.
- Make small kabab from the mixture.
- Heat oil in a pan.
- Shallow fry the kabobs util golden brown from both the sides.
- Drain on a plate lined with kitchen tissue.
- Serve hot with Yogurt Mint Dip.