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Hara bhara kabab recipe vahrehvah cooking

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I understand this really is Vj’s favorite as I've come across him ordering this in restaurants. But didn't have a concept abou the recipe. He always insists me to test kababs in your own home. Through which I attempted gulnar seekh kebab and corn kebab. After I saw this recipe in Vj tv Venkatesh Bhat’s show, I had been so enticed to test. Because the ingredients have there been beside me, I attempted today and switched out tasty. Super easy to organize and healthy too. Kids want this because of its colour. Even we are able to get it with no guilt of oil for tea time. I simply made 4 from the dough with this publish and reserved the remainder for evening snack for Aj and Vj. I am certain they'd love this.

Recipe Cuisine: Indian Recipe Category: Starter
Prep Time. 15 mins Prepare time. 25 mins Makes. 12

Ingredients

Potato - 2
Eco-friendly peas - 3/4 cup
Green spinach/ Palak - 2 cups
Eco-friendly chilli - 2
Ginger root - 1 small piece
Besan/ gram flour/ kadalai mavu - two or three tblsp
Garam masala powder - 1 teaspoon
Amchoor powder - 1 teaspoon

Salt - When needed
Sugar - 2 pinches

Method

  1. Prepare taters, I steamed it, you are able to pressure prepare together with eco-friendly peas for just two whistles in medium flame. Wash and clean green spinach. Take away the thick stalk part.
  2. Boil water and add green spinach together with sugar into it. Allow it to boil for any minute. Drain and wash with cold water to retain its eco-friendly.
  3. Drain the eco-friendly peas (I microwaved frozen peas). Grind ginger root, eco-friendly chilli, palak, eco-friendly peas to some paste. Make certain you drain/ squeeze everything with no water.
  4. Crumble or grate the potato. Mix ground eco-friendly paste, amchoor, garam masala powders, salt, gram flour.
  5. Make equal sized balls from it. Grease both hands with water to make certain it is not sticky. Make patties and arrange.
  6. Heat a tawa and drizzle some oil. Prepare the kababs each side to golden and crisp outdoors in medium flame or low flame.

Notes

    • Never overcook taters or peas or palak because it will retain water making the mix gooey.
    • Also don't mash potato an excessive amount of. Just crumble it or grate it.
    • Adding sugar to palak and washing with cold water ensures to retain its eco-friendly color.
    • In situation its very sticky and gooey, you can include more besan however it may remain uncooked should you drink too much.
    • For crispy and tight kababs, make certain no water is retained in palak and green spinach while grinding. You needn't grind it easily too.
    • I attempted grilling in oven too. I preheated in grill mode having a tray and placed greased kababs for 7 mins both sides. If you would like you may also bake at 220 deg C. The feel was crispy outdoors and soft inside.

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