Friday, December 05, 2014

Hara Bara Kabab | North Indian Starter | Healthy Starter Recipe

Hara Bara Kabab is a popular North Indian Starter which is packed with the goodness of Iron-rich Spinach and Peas. 'Hara' in Hindi means 'Green'. This Kebab got its name and the attractive green colour from the Spinach and green peas that goes into it. It can be made healthier if we choose to shallow fry in very little oil instead of deep-frying. In this recipe, I did'nt grind the blanched Spinach together with peas and chilli. I think I should have done that so as to achieve that perfect green Kebabs as we have in Restaurants. So, do feel free to try that variation and enjoy this guilt-free snack at home!

Blogging Marathon - Wk1, Day3
Theme - North-Indian Party Starters

Preparation time - 10mins
Cooking time - 30mins
Yields - 10-12 kababs


Spinach / Palak - 1and a 1/2cup, packed
Peas - 1cup
Potato - 2, medium-sized
Paneer - 2tblsp, crubled
Green chilli - 2-3
Gram flour / Besan - 3/4cup
Cashews - 2tblsp, broken
Amchur / dry mango powder - 1/2tsp
Chaat Masala - 1-2tsp
Garam Masala / Kitchen King Masala - 1tsp
Salt - As needed
Oil - 1/4cup

Method :-

1.  Pressure cook peas and potato and drain water completely off the peas. Use minimum amount of water for peas. Alternatively, you can steam the veggies and set aside.

2.  For blanching the Spinach, boil water with salt and a pinch of sugar (sugar retains the colour in veggies while cooking) and switch off the heat. Now, add the washed Spinach leaves and let it sit for 5mins. 

3.  Wash under running water and drain water completely by pressing with the back of a ladle.

4.  Combine boiled peas, green chilli and blanched Spinach and grind into a paste without adding water. I had just cut the Spinach finely and added, but I would strongly suggest this step. Add paneer and mashed potatoes to this mixture.

5.  Dry roast the Besan / kadalamaavu in a Tawa until it turns aromatic and changes in colour. 

6.  Add this Besan, cashew pieces, Garam masala, Chaat masala, Amchur powder and salt and prepare the Kabab mixture.

7.  Shape this into round patties and top with with cashew.

8.  Heat oil in a pan and shallow fry the Kababs till golden on both sides. 

Delicious Hara Bara Kabas are ready to be served with Mint curd dip or Sweet chutney or sauce of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#42