Restaurant Style Hara Bhara Kebab Recipe
The Hara Bhara Kebab Recipe are made super simple with green peas, potatoes, spinach and spices. It has a delicious chatpata taste from the chat masala and simple spices making it delicious and tasty.
Ingredients · Servings 15
- 2 cups Spinach Leaves (Palak)
- 1/4 cup Coriander (Dhania) Leaves chopped
- 2 Potatoes (Aloo) boiled and mashed
- 1 cup Green peas (Matar) blanched
- 1 inch Ginger finely chopped
- 2 cloves Garlic finely chopped
- 1 teaspoon Fennel seeds (Saunf) roasted
- 3 Green Chillies chopped
- 1/2 teaspoon Amchur (Dry Mango Powder)
- 1 teaspoon Chaat Masala Powder as needed
- 1/4 cup Gram flour (besan)
- Salt to taste
- Oil to shallow fry
- 1/2 cup Whole Wheat Bread crumbs
Method · 50 min
- To begin making the Restaurant Style Hara Bhara Kebab Recipe
- In a blender, blend spinach, coriander leaves, green chillies, ginger, cooked peas and blend them to a smooth paste.
- Into a large mixing bowl add the boiled potatoes, the green mixture, salt, amchur powder, besan chat, masala powder. Mix well to combine. Add 2 tablespoons of bread crumbs if the Hara Bhara kebab mixture feels very loose.
- Divide them into equal parts and make the patties round and disc-shaped.
- Heat a Tawa over medium heat; place the disc-shaped Hara Bhara Kebab cook them on medium heat on one side. Drizzle oil while cooking.
- Once the bottom of the Hara Bhara kebab is golden brown in color, flip them and cook them the other side the same way. Drizzle oil as needed to aid browning and avoid charring.
- Once done remove the Hara Bhara Kebab onto a Serving platter. Sprinkle more chaat masala optionally on the top and serve hot.
- Serve these Restaurant Style Hara Bhara Kebab Recipe as an evening snack or appetizer with pudina chutney and Masala Chai.
Serve these Restaurant Style Hara Bhara Kebab Recipe as an evening snack or appetizer along with Pudina chutney and Masala Chai.
