How to make Hara Bhara Kebab - SK Khazana -
Spinach and green peas give these kebabs the green colour and a wonderful taste
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Spinach puree (पालक की प्यूरी ), Green peas (हरे मटर)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Hara Bhara Kebab - SK Khazana checkout Palak Paneer Tofu, Palak Dhokla, Palak Namakpara - Diwali Special, Spinach Cheese Balls-SK Khazana . You can also find more Snacks and Starters recipes like Cheesy Stuffed Mushrooms Cornflakes Chivda Baked Drumsticks Spinach and Cheese Idlis
Hara Bhara Kebab - SK Khazana Recipe Card
Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.
Prep Time : 21-25 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Hara Bhara Kebab - SK Khazana Recipe
Spinach puree 1/2 cup
Green peas boiled and mashed 1/2 cup
Oil to grease + to deep fry + 1 tablespoon
Ginger finely chopped 1 tablespoon
Green chillies finely chopped 2
Potatoes boiled, peeled and mashed 2 medium
Chaat masala 1/2 teaspoon
Garam masala 1/2 teaspoon
Salt to taste
Cornflour/ corn starch 2-3 tablespoons
Cashewnuts halved 6-7
Tomato ketchup to serve
Method
Step 1
Heat oil in a non-stick pan, add ginger and green chillies. Sauté for a minute on medium heat. Add spinach puree and mix well. Add green peas, mix well and cook on medium heat till the mixture is dry. Transfer into a bowl and set aside to cool down.
Step 2
Heat sufficient oil in a kadai
Step 3
Add potatoes, chaat masala, garam masala powder, salt and corn flour and mix well.
Step 4
Grease your palms with oil and divide the mixture into equal portions. Shape each portion into a round and flat kebab and press half a cashewnut in the centre of each kebab and press it gently.
Step 5
Gently slide the kebabs into hot oil and deep-fry till crisp. Drain on absorbent paper.
Step 6
Arrange the kebabs on a serving platter and serve hot with tomato ketchup.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
