I know this is Vj’s favorite as I have seen him ordering this in restaurants. But never had an idea abou the recipe. He always insists me to try kababs at home. By which I tried gulnar seekh kebab and corn kebab. When I saw this recipe in Vj tv Venkatesh Bhat’s show, I was so tempted to try. Since the ingredients were there with me, I tried today and turned out yummy. Very easy to prepare and healthy too. Kids would love this for its colour. Even we can have it without any guilt of oil for tea time. I just made 4 out of the dough for this post and reserved the rest for evening snack for Aj and Vj. I am sure they would love this.

Hara bhara kabab recipe

Recipe Cuisine: Indian  |  Recipe Category: Starter
Prep Time: 15 mins    |  Cook time: 25 mins    |  Makes: 12

Ingredients

Potato	2
Green peas	3/4 cup
Spinach/ Palak	2 cups
Green chilli	2
Ginger	1 small piece
Besan/ gram flour/ kadalai mavu	2 or 3 tblsp
Garam masala powder	1 tsp
Amchoor powder	1 tsp
Salt	As needed
Sugar	2 pinches

Method

1. Cook potatoes, I boiled it, you can pressure cook along with green peas for 2 whistles in medium flame. Wash and clean spinach. Remove the thick stalk part.

2. Boil water and add spinach along with sugar to it. Let it boil for a minute. Drain and wash with cold water to retain its green.

3. Drain the green peas (I microwaved frozen peas). Grind ginger, green chilli, palak, green peas to a paste. Make sure you drain/ squeeze everything without any water.

4. Crumble or grate the potato. Mix ground green paste, amchoor, garam masala powders, salt, gram flour.

5. Make equal sized balls out of it. Grease your hands with water to make sure its not sticky. Make patties and arrange.

6. Heat a tawa and drizzle some oil. Cook the kababs both sides to golden and crisp outside in medium flame or low flame.

Notes

• Never overcook potatoes or peas or palak as it will retain water and make the mixture gooey.
• Also do not mash potato too much. Just crumble it or grate it.
• Adding sugar to palak and washing with cold water ensures to retain its green color.
• In case its very sticky and gooey, you can add more besan but it may remain uncooked if you add too much.
• For crispy and tight kababs, make sure no water is retained in palak and spinach while grinding. You need not grind it smoothly as well.
• I tried grilling in oven too. I preheated in grill mode with a tray and placed greased kababs for 7 mins each side. If you want you can also bake at 220 deg C. The texture was crispy outside and soft inside.

I had with tamarind dates chutney store bought. Any tangy curd based dip also can go well with this.

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