Hara Bhara Kebab is a quick and easy vegetarian kebab made with spinach and green peas and perked with authentic Indian spices.Recipe link : http://tarladalal.com/Hara-Bhara-Kebab-(-Kebabs-and-Tikkis-Recipes)-32747rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Hara Bhara KebabThe sweetness of corn and the innate bitterness of methi complement each other well in this pulao. By using simple seasonings and the pressure-cooking technique, tasty Corn Methi Pulao can be prepared quite fast.Soaking Time: 1 hourPreparation Time: 15 minsCooking Time: 20 minsMakes 12 kebabsIngredients1/4 cup chana dal (split bengal gram)2 tsp finely chopped ginger (adrak)2 tsp finely garlic (lehsun)1 tbsp finely chopped green chillies1 cup blanched spinach (palak)1/2 cup boiled green peas1/2 cup grated paneer (cottage cheese)1 tsp chaat masala1/4 tsp garam masalasalt to taste1/2 cup plain flour (maida) dissolved with 1/3 cup water3/4 cup bread crumbsoil for deep-fryingFor Servingtomato ketchupgreen chutneyMethod1. Clean, wash and soak the chana dal for 1 hour and drain.2. In a pressure cooker add the chana dal, garlic, ginger, green chilies and ½ cup of water, mix well and pressure cook for 2 whistles.3. Allow the steam to escape before opening the lid. Drain.4. Add the chana dal, green peas, spinach and blend in a blender till smooth using ½ tbsp water if needed.5. Transfer into a bowl and add the paneer, salt, garam masala, chaat masala and ¼ cup bread crumbs, mix well.6. Divide the mixture into 12 equal portions and shape each portion into a 50 mm. (2") flat kebabs.7. Dip each kebab into the prepared flour- water paste and roll in the remaining bread crumbs.8. Heat the oil in a non-stick kadhai and deep-fry them till they are golden brown in colour from both the sides.Serve hot with tomato ketchup and green chutney.Handy tipYou can also cook the kebabs on a greased tava (griddle) by following the same procedure till step 6 and cook until golden brown in colour from both the sides.RECIPE SOURCE : Kebabs and Tikkis