Hara Bhara Kabab
Deep green vegetables like spinach and green peas are packed with antioxidants, polyphenols and chlorophyll. They help in building cell membranes and preserving collagen that promotes smooth and supple skin.
Ingredients
- 2 cups Spinach Leaves (Palak)
- ¼ cup Coriander (Dhania) Leaves, chopped
- 1 Medium Potato (Aloo), boiled
- 1 cup Green peas (Matar), blanched
- 1 inch Ginger, grated
- 2 or 3 Green Chillies, (adjust)
- ½ tsp Amchur (Dry Mango Powder), (adjust)
- 2 ½ tsp Gram flour (besan)
- To shallow fry Sunflower Oil
- ½ tsp Chaat Masala Powder
- To taste Salt
Instructions
- First blanch the spinach in enough water and drain.
- In a blender, blend spinach, coriander leaves, green chillies, ginger, cooked peas and blend them to a smooth paste.
- Mash the boiled potatoes in a bowl and add the green paste, salt, amchur powder, besan. Mix well to combine.
- Divide them into equal parts and make the patties round and disc-shaped. Wet your hands a bit to help shape the kebab with ease.
- Heat a griddle or Tawa, place the disc-shaped kabab cook them on medium flame on one side.
- Once the bottom of the kebab is golden brown in color, flip them and cook them the other side the same way. Drizzle oil as needed to aid browning and avoid charring.
- Once done remove the Hara Bhara Kabab onto a plate. Sprinkle chaat masala on them and serve hot with ketchup.
