Mom always said ‘Eat your greens’ and I took it literally in this recipe. Hara Bhara Kebab means green filled kebabs in Hindi. It is made with all green vegetables, a great source of nutrients and hiding away all those not so prefered vegetables in one amazing kebab and tucking them away fashionably.
Think of all the green vegetables that you could add in this – I added green bell peppers (capsicum), green peas, green beans, spinach, mint and coriander leaves. You could add some kale or parsley as well. Potatoes help bind all the greens together along with gram flour which is also called Besan in Hindi. Gram Flour is gluten free making this a great option for everyone to enjoy. Many recipes only recommend adding breadcrumbs but I like the consistency of the kebabs without the crumbs also they tend to soak too much oil always.
These kebabs go great with another green vegan dip called Pudine ka Chutney or Mint Chutney. I have the recipe of the chutney here. Also with some tangy Tamarind chutney or just simple tomato ketchup is always an option. Let me know if you find any other great combination to go with. I made these kebabs last weekend for a foodie meet up in Amsterdam and they were an instant hit. But ensured to make lot for more home as well and I used it up across the week for my lunch along with simple wheat wraps.
Here’s the recipe for you. Let me know below in the comments if you give it a try.
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Hara Bhara Kebab
Mash the boiled potato well ensure that there are no lump. Keep it aside while you prepare the rest of the ingredients.
In a pan add 2 tbsp oil, add the chopped onion and saute for 2-3 minutes before adding the ginger garlic paste. If you don't have the paste ready, you can use 2 large clove of garlic and 1/2 inch of ginger and using a blender or pestle mortar make a paste. Cook this along with the onion for another 5 minutes.
Add the green beans, peas and bell pepper at this stage. They would be cooked in another 5-6 minutes. Add a pinch of salt to speed the process of cooking.
The spinach leaves can be added and without adding any water, cover the pan with a lid. This will enable the spinach to be wilted soon. Turn off the heat and let it all cool down for 10-15 mins.
Add the chopped coriander and mint leaves along with the green chilli and transfer this to a blender. You can ofcourse use your Vitamix or smoothie maker as well. Blend this to a not very smooth mixture.
Transfer this to a bowl, add the mashed potatoes, gram flour, 1 tsp salt or more if you feel the need and the spices (garam masala and chaat masala). Mix everything well using your hands and combine it all well. If it doesn't bind very well you can add another tbsp of gram flour but refrain from adding a lot of gram flour, else the kebab will turn out to be very stiff. They generally firm up well when added to the frying pan.
In a flat frying pan add 2 tbsp of oil. The kebab dough can be divided into small golf ball size and flattened using your palms. Add half of cashew to the top of the kebab and add it to the pan on a medium flame. Keep it on each side for 5-6 minutes and cook it through. Remove it from the pan and repeat the step for the rest of the kebabs.
Serve them warm with Tamarind and Dates chutney or Mint Chutney and if you are not feeling upto chutney, regular ketchup could be a good option too.
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