Chefstoppe || Hara Bhara Kabab, Veg Hara Bhara Kebab

Prep Time

15 mins
Cook Time

20 mins
Serving
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Ingredients

Grocery List

1/4 cup chana dal (split bengal gram)

2 tsp finely chopped ginger (adrak)

2 tsp finely chopped garlic (lehsun)

1 tbsp finely chopped green chillies

1 cup chopped and 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

1/4 cup plain flour (maida) dissolved with 4 tbsp water

1/2 cup bread crumbs for rolling

oil for deep-frying

tomato ketchup

green chutney

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Source : tarladalal

Direction

How To Prepare?

1. To make hara bhara kabab
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 1/3 cup bread crumbs
mix well.
6. Divide the mixture into 12 equal portions and shape each portion into a 50 mm. (2”) flat kababs.
7. Dip each hara bhara kabab 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 the hara bhara kababs till they are golden brown in colour from both the sides.
9. Serve the hara bhara kabab hot with tomato ketchup and green chutney.
10. You can also cook the hara bhara kababs on a greased tava (griddle) by following the same procedure till step 6 and cook until golden brown in colour from both the sides.