- Restaurant Style Hara Bhara Kabab with Dahi Coriander Chutney Recipe

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Ingredients for Hara Bhara Kabab
- Spinach - 200 grams
- Peas - 1 cup (250 grams)
- Salt - 1/4 tsp
- Sugar - 1/2 tsp
- Ghee - 1 tbsp
- Cumin seeds - 1/2 tsp
- Green chilli - 1 tsp, chopped
- Ginger - 1 tsp, grated
- Capsicum - 1/2 cup, chopped
- Potato - 3 no. (300 grams)
- Coriander powder - 1 tsp
- Cumin powder - 1/2 tsp
- Red chilli powder - 1/2 tsp
- Chat masala - 1/2 tsp
- Garam masala - 1/4 tsp
- Black salt - 1/4 tsp
- Salt - 1/3 tsp
- Mint leaves - 2 tbsp, chopped
- Coriander - 2 tbsp, chopped
- Roasted Gram flour - 1/2 cup
- Ghee - 2-3 tbsp

For Chutney
- Coriander - 1 cup
- Mint leaves - 1/4 cup
- Green chilli - 2 no.
- Ginger - 1/2 inch

Step by Step recipe of Hara Bhara Kabab
Step 1: Blanching Spinach and Peas
In a pot of boiling water, add spinach and peas.
Add salt and sugar (1/2 tsp each).
Boil for 2 minutes, then remove from heat and drain.
Rinse with cold water to retain the green color.
Squeeze out excess water from the spinach and peas.
Grind the mixture.

Step 2: Sauting Vegetables
Heat ghee in a pan over medium heat.
Add cumin seeds and let them splutter.
Add chopped green chilli, grated ginger, and chopped capsicum.
Saut for 2-3 minutes until the capsicum becomes slightly tender.
Add the blanched spinach and peas.
Dry the mixture on a low flame.

Step 4: Making the Kabab Mixture
In a mixing bowl, add the ground spinach and peas.
Add boiled mashed potatoes.
Add coriander powder, cumin powder, red chilli powder, chat masala, garam masala, black salt, salt, mint leaves, and chopped coriander.
Mix everything well to form a uniform mixture.
Add roasted chickpea flour.

Step 5: Shaping and Frying Kababs
Take a portion of the kabab mixture and shape it into a flat round or oval-shaped kabab.
Place a half cashew on top of each kabab.
Heat ghee in a pan or tawa over medium heat.
Place the coated kababs on the pan and cook them until golden brown and crisp on both sides.
Remove the kababs from the pan.

Step 6: Serving
Serve the hot and crispy Hara Bhara Kababs with Dahi wali chutney.
Garnish with additional chopped coriander leaves if desired.

Dahi Pudine ki chutney
Wash the coriander leaves (dhania) and mint leaves (pudina) thoroughly.
Roughly chop the coriander leaves, mint leaves, and green chillies.
Add all the chopped ingredients to a blender or food processor.
Add salt, black salt, roasted cumin powder, ginger, and curd (dahi) to the blender.
Blend the ingredients until you get a smooth paste. You may need to scrape down the sides of the blender a few times to ensure everything is well-blended.
Transfer the chutney paste to a bowl.
Taste the chutney and adjust the seasoning if needed.


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