हरा भरा कबाब (Hara Bhara Kebab Vegetarian Kebab Recipe) by Tarla Dalal

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-Bha....ra-Kebab-(-Kebabs-an

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Hara Bhara Kebab

The 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 hour
Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 12 kebabs

Ingredients
1/4 cup chana dal (split bengal gram)
2 tsp finely chopped ginger (adrak)
2 tsp finely garlic (lehsun)
1 tbsp finely chopped green chillies
1 cup blanched spinach (palak)
1/2 cup boiled green peas
1/2 cup grated paneer (cottage cheese)
1 tsp chaat masala
1/4 tsp garam masala
salt to taste
1/2 cup plain flour (maida) dissolved with 1/3 cup water
3/4 cup bread crumbs
oil for deep-frying

For Serving
tomato ketchup
green chutney

Method
1. 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 tip
You 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