Wednesday, November 19, 2014

Harabhara Kababs

Whenever I am throwing a party for guests, planning for starters , is always a dilemma, there is never one thing that I feel confident for starters. When I heard about these Hara bhara Kababs, it sounded something that would impress  guests,but  not easy to prepare, then my friend showed me that its not difficult after all and I prepared them , she was right , they seemed straight forward to make.

Hara bhara kababs, as the name suggests is prepared by using  greens, and potatoes, along with spices, and later shallow fried. The outer coating gets a crisp finish and the warmness of inside creates a unique texture and makes them special to eat.

Harabhara kababs coated with sooji 

Hara Bhara Kababs 

4 to 5 medium sized boiled potatoes ( try to use the potatoes that are a little dry after being boiled)
1/4 cup boiled  (blanched) spinach 
1/2 cup boiled green  peas ( Puree both  spinach and green peas, add 2 tsp lemon juice  and  keep aside)
2 tsp freshly minced garlic ginger paste
1 tsp finely chopped green chilies
1/4 freshly chopped green coriander leaves 
2 tsp salt
2 tsp gramflour ( available in Indian store)
1 tsp red chili powder
1 tsp garam masla powder ( available in Indian stores)
1 tsp chaat masala powder (available in Indian grocery store)
1 cup Rava sooji for coating ( Also called semolina flour, available in Indian store)

1. Firstly peel and mash the boiled potatoes, to this add pureed spinach and peas.Mix together, add all spices, ginger garlic paste, green chilies and coriander.Check for salt, and if less add 1/2 tsp salt. 
2.Add in 2 tsp chickpeas flour and using a spoon, spoon out little portions and using your palms, shape them into 2 inch diameter round shaped  patties  .Flatten the top a little, and coat with sooji, and shallow fry on both sides, for about 5 minutes on low to medium heat, till the cutlets appear brown in colour.


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