Hara bhara kabab is a very popular snack/appetizer in Indian cuisine specially prepared for vegetarians. Hara means green...these kababs are made of all green ingredients. These are usually made into tiny, bite size pieces, and a deep fried. My recipe has a variation :)
Few years back my husband and I ordered a Hara Bhara Paratha/flat bread at one of the very popular restaurants in the Bay Area. Assuming it would be a green outer layer filled with delicious stuffing inside as the name suggests, I was almost drooling. But to our surprise the paratha was only Hara/green and not Bhara/stuffed. If the name is Hara Bhara it should be green as well as stuffed :) I almost returned my order as it was misleading and misguided. Just green paratha could be named as spinach paratha and not Hara Bhara Paratha. Right???? :)
Although Hara Bhara Kababs that I have eaten in Mumbai are not stuffed, my recipe here is stuffed with deliciously soft paneer and cashews. Also to make the kababs green I not only used spinach and peas but also added a cup of Edamame/green soy beans to increase the protein content and make it more nutritious. Believe me these were the more delicious kababs that I have ever eaten, and I got the same compliment from my husband too. This was a meal by itself! You could make these kababs and roll them in roti or naan to make a wrap or sandwiched between buns for delicious hara burger. Your kids will just love it!
Ingredients to make 15-18 Stuffed kababs
3 cups baby spinach
1 cup shelled edamame
1 green peas
3 medium potatoes boiled
1 cup semolina or rawa
1/2 cup flattened rice or thick poha (optional)
1 cup cilantro
2-3 green chillies
salt to taste
Freshly squeezed lemon juice
For the filling
2 cups grated paneer/indian cottage cheese.
1/2 cup cashew nuts
1 Tsp. salt
fresh lemon juice
1 tsp cumin seeds
1 tsp ginger and green chilli paste
Cashew nuts for garnish
Oil for shallow frying
Wash baby spinach well and microwave high for 2 minutes with just sprinkle of water. This will slightly blanch spinach keeping the wonderful green color.
Blanch shelled edamame and green peas.
In a food processor add spinach, peas, edamame, green chilies, cilantro, salt, and lime juice. Pulse to coarsely grind them.
Add boiled and peeled potatoes. Grind well. DO not overdo it or the paste might turn mushy.
Remove in a bowl, Add binding agent. I like to use poha and rawa. (because my mom used that for cutlets) You could also add bread crumbs or cornstarch. Binder should be added little at a time depending on the amount of moisture in the mixture. Keep the mixture aside.
Prepare the filling by mixing all the ingredients well.
To make Hara Bhara Kabab:
Take a ping pong ball size green mixture.
Flatten on your palms.
Add 1 tsp. mixture in the center and fold in the sides and seal them well.
Tightly pack the kabab and slightly flatten it.
Decorate with a cashew nut.
Place in a non stick pan. Add few drops of oil around the kabab and roast on both sides on low to medium heat till it browns.
Serve with onion rings and lemon slices and with the side of mint cilantro chutney and yogurt dip.
Here is step-by-step pictorial recipe:
Wash baby spinach well and microwave high for 2 minutes with just sprinkle of water. This will slightly blanch spinach keeping the wonderful green color.
Blanch shelled edamame and green peas.
In a food processor add spinach, peas, edamame, green chilies, cilantro, salt, and lime juice. Pulse to coarsely grind them.
Add boiled and peeled potatoes. Grind well. DO not overdo it or the paste might turn mushy.
Remove in a bowl, Add binding agent. I like to use poha and rawa. (because my mom used that for cutlets) You could also add bread crumbs or cornstarch. Binder should be added little at a time depending on the amount of moisture in the mixture. Keep the mixture aside.
Filling for hara bhara kabab:
To make Hara Bhara Kabab:
Take a pingpong ball size green mixture.
Flatten on your palms.
Add 1 tsp. mixture in the center and fold in the sides and seal them well.
Tightly pack the kabab and slightly flatten it.
Place in a non stick pan. Add few drops of oil around the kabab and roast on both sides on low to medium heat till it browns.
Serve with onion rings and lemon slice.
Side of mint cilantro chutney and yogurt dip.
Yogurt dip is plain yogurt mixed with salt and a tbsp. of my schezwan sauce. This will be deliciously garlic flavored yogurt dip.
Yogurt dip is plain yogurt mixed with salt and a tbsp. of my schezwan sauce. This will be deliciously garlic flavored yogurt dip.
Deliciously Healthy!!
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