Hara Bhara Kebab – Indian Style

Step 1: Prepare and Wash Greens

Thoroughly wash the spinach and coriander leaves. Chop off the thick, tough stems and place the leaves in a large tub of running water to clean them properly.

Step 2: Boil the Potatoes

In a large pot of boiling water set over a wood fire, add the potatoes. Cook them until they are tender and fully boiled. Use a strainer to remove the cooked potatoes from the water and set them aside.

Step 3: Boil Greens and Peas

In a fresh pot of boiling water, add the washed spinach and coriander leaves, followed by the green peas. Boil for a few minutes until the greens are wilted and the peas are tender. Strain the vegetables, ensuring all excess water is drained.

Step 4: Mash Potatoes and Blend Greens

Peel the boiled potatoes and grate them into a large mixing bowl. Transfer the boiled and drained green vegetable mixture into a large blender and blend to form a coarse paste.

Step 5: Mix the Kebab Dough

Add the blended green paste to the bowl of grated potatoes. Add salt, red chilli powder, cumin powder, coriander powder, and gram flour. Using your hands, mix all the ingredients thoroughly and knead into a firm, cohesive dough.

Step 6: Shape the Kebabs

Take small portions of the dough, roll them into smooth balls between your palms, and then gently flatten them to create round patties. Press a cashew half into the center of each kebab for garnish. Arrange the shaped kebabs on large trays.

Step 7: Fry the Kebabs

Heat a generous amount of oil in a large, wide pan for deep-frying. Once the oil is hot, carefully place the prepared kebabs into the pan. Fry them on medium heat, flipping them occasionally, until both sides are golden brown and crispy.

Step 8: Serve the Kebabs

Once fried, use tongs or a slotted spoon to remove the kebabs from the hot oil and place them on a tray to drain any excess oil. Serve the hot Hara Bhara Kebabs with tomato ketchup or your favorite chutney.

• Ensure the boiled vegetables are drained thoroughly to prevent the kebab mixture from becoming too moist.

• Fry the kebabs on a consistent medium heat to ensure they cook evenly and become crispy without burning.

• You can adjust the amount of gram flour to achieve the desired consistency for the dough.

• For a healthier version, the kebabs can be shallow-fried, pan-fried, or air-fried instead of deep-fried.

• Add grated paneer (Indian cottage cheese) to the mixture for a richer flavor and added protein.