Name: HARA BHARA KEBAB
Prep time: PT0HM
Cook time: PT0HM
Ingredients: 1 Green capsicum; 1 1/4 cup Green peas frozen; 500 grams Spinach leaves (palak) boiled and chopped; 8 Mint leaves chopped; 2 tablespoons Fresh coriander leaves chopped; 1 tablespoon Oil; 1/2 teaspoon Cumin seeds; 1 tablespoon Ginger chopped; 3 Green chilli; Salt to taste; 1/4 teaspoon Turmeric powder; 1 Potato boiled,; 2 tablespoons Bread crumbs; 1 tablespoon Cornstarch; Chaat masala

Instructions

Heat 1 tablespoon oil in a non-stick wok. Add cumin seeds and sauté for a while.
Deseed capsicum and roughly chop.
Add ginger and green chillies in the pan and sauté for a minute. Add capsicum and sauté for 2 minutes.
Add green peas, spinach, chopped mint, chopped coriander, salt and turmeric powder. Mix well and cook till the mixture is dry.
Transfer cooked mixture in a grinder jar and grind into a smooth paste. Transfer into a bowl.
Heat sufficient oil in a kadai.
Add potato, 2 tablespoons breadcrumbs and cornstarch to the ground paste. Mix well.
Spread ¼ cup breadcrumbs on a plate.
Divide the cooked mixture into equal portions and shape them into kababs. Roll the kababs in the breadcrumbs and coat well.
Deep-fry kababs till golden and crisp. Drain on absorbent paper.
Transfer kababs on a serving dish, sprinkle chaat masala on top and serve hot

HARA BHARA KEBAB

Ingredients

Instructions

Heat 1 tablespoon oil in a non-stick wok. Add cumin seeds and sauté for a while.

Deseed capsicum and roughly chop.

Add ginger and green chillies in the pan and sauté for a minute. Add capsicum and sauté for 2 minutes.

Add green peas, spinach, chopped mint, chopped coriander, salt and turmeric powder. Mix well and cook till the mixture is dry.

Transfer cooked mixture in a grinder jar and grind into a smooth paste. Transfer into a bowl.

Heat sufficient oil in a kadai.

Add potato, 2 tablespoons breadcrumbs and cornstarch to the ground paste. Mix well.

Spread ¼ cup breadcrumbs on a plate.

Divide the cooked mixture into equal portions and shape them into kababs. Roll the kababs in the breadcrumbs and coat well.

Deep-fry kababs till golden and crisp. Drain on absorbent paper.

Transfer kababs on a serving dish, sprinkle chaat masala on top and serve hot

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