Hara Bhara Kabab Recipe | Veg Hara Bhara Kabab | हरा भरा कबाब

Hara Bhara Kabab Recipe | Veg Hara Bhara Kabab | हरा भरा कबाब


this hara bhara kabab is a very flavorful, soft, melt in the mouth Indian snack you will surely like. Try it Keep 1 liter water to heat up on full heat add 1/4 tsp salt to it and let the water come to a boil when the water starts boiling put in the spinach leaves chop away the leaf stalks and retain just the leaves. they are 200 grams after cleaning boil the spinach for 2-3 minutes keep turning over the spinach frequently while it is boiling after 3 minutes transfer the spinach to a bowl of ice cold water to stop it from cooking further once the spinach has cooled down squeeze out the water put it in the blender and grind to a fine puree. do not add any water keep the puree aside start preparing the chana dal mixture keep kadhai on medium heat and add 1 tbsp desi ghee let the ghee melt put in the whole spices 1/2 tsp cumin seeds reduce heat to low and put in 1 bay leaf 1 crushed black cardamom 1 green cardamom 7-8 black peppercorns 2 cloves and 1/4 tsp cinnamon powder saute for a minute put in 1 tsp ginger garlic paste & chopped green chilli and saute for a minute put in 1/4 tsp salt and mix now put in the boiled chana dal 1/2 cup chana dal was boiled in the pressure cooker for 2 whistles to soften it a little raise heat to low-medium and saute the chana dal for about 2 minutes put in 1/2 cup water and cook for another 3-4 minutes or until the dal is soft the dal is soft now. we added another 1/4 cup water to the dal. a total of 3/4 cups of water transfer the chana dal mixture to a bowl and let it cool down completely while the chana dal mixture is cooling prepare the stuffing for the kababs take 1 boiled & grated potato put it 8-10 mint leaves 1 chopped green chilli 1/4 tsp salt 1/2 tsp ginger paste 1 tbsp chopped cilantro mix until well combined instead of potato you can use paneer for the stuffing the chana dal mixture is cold now. add as little water as you can and grind it to a fine but thick paste grind it first without adding any water then add only as much as is needed to grind it here is the thick paste of ground chana dal we used 3/4 cup water to grind it keep it aside now start preparing the kababs keep kadhai on medium heat and put in 1 tbsp desi ghee. let it melt we will cook the pureed spinach and chana dal paste now the excess moisture in them needs to be dried to make the paste thick enough to mold kababs once the ghee melts put in the spinach puree and saute for about a minute keep heat on low-medium now put in the chana dal paste stir until well combined and keep heat on low-medium once they are mixed well add in the gram flour and keep stirring continuously cook until the mixture thickens the mixture is now of the right consistency to make kababs ensure you do not make it too dry. it should just about come together transfer it to a bowl and let it cool down completely then keep in the fridge for about 15-20 minutes to let it firm up just enough for the kababs to be made the mixture is out of the fridge it is of the right firmness to make the kababs to make the kababs grease your hands with a little ghee then take a little dough. this mixture will make 6 kababs so take 1/6th portion of the dough and roll into a peda which is like a thick flattened ball make a smooth peda press in the center to make a pit and put in the stuffing close the kabab and roll it again to make it smooth prepare the rest of the kababs similarly here are the kebabs ready to be fried but before we do that we will keep them in the freezer for 10 minutes so that they firm up a bit the kebabs are ready to be fried now we will shallow fry them in a non-stick pan put about 1-2 tsp desi ghee on the pan, heat on high spread the ghee and heat it until it is very hot place 1 kabab on the pan and rotate it for 8-10 seconds as shown this will prevent the kabab form sticking to the pan then let it fry for about 15 seconds lift carefully and flip it over gently similarly fry this side remember the heat has to be on high throughout when done remove to a plate fry rest of the kababs like this here are the hara bhara kababs served with homemade tomato sauce check out my tomato sauce recipe video link on the screen to watch how you can prepare it at home do try these soft, melt in the mouth and very flavorful kababs and share your experience here are some useful tips to help you make perfect kababs fry only 1-2 kababs at a time so that you can give individual attention to them handle them gently as they are very soft and prone to breaking if you follow all the instructions in our video your kababs will turn out extremely good rotating the kababs will ensure they do not stick to the pan easily. beginners to cooking will find this tip useful the ghee has to be very hot and the heat has to be high all the time the kabab needs to be cooked for just 25-30 seconds only as the sides only need to be made crisp they are easy to make but need some extra care while frying if you like the recipe please share our video & subscribe to our channel and press the bell icon so you get our new video notifications. thanks for watching

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