Good news for vegetarians, ‘kababs‘ can be vegetarian too. Most of us are aware of it but very few know how to make them at home.
Hara-bhara veg-kabab is gaining popularity among the youth in India not just because it is a new kind of veg cuisine but because it is a bundle of crunchy snack amalgamated with aromatic flavours and at the same time, promises richness of green vegetables.
I tried hara-bhara kabab at home for the first time almost a year ago. Since then my family and I have become connoisseur of these veg-kababs.
Let us firstly collect the following ingredients to get our kababs in shape:
- 500g Spinach leaves, boiled
- 500g peas, boiled
- 200g-300g cornflour
- salt (both black salt and common salt) to taste
- 1/2 tsp red chilli powder
- 1/2 tsp black pepper powder
- 1 pinch asafoetida
- 1 pinch all-spice mix
- Refined vegetable oil for shallow fry
Take boiled spinach leaves in a big mixing bowl. Make sure you drain excess water from the leaves. Do the same with boiled peas. Add drained peas to the spinach leaves. Add cornflour and mix them well. Season the mixture with the above spices and give it a good folding.
When the dough turns consistent enough, grease both your palms in oil and take a small portion of the dough in your hand and make round balls of it using your both palms. Then press it a little bit to render it an elliptical shape. Repeat this step for the remaining dough.
Heat some oil in a shallow pan and cook 4-5 kababs at a time. Flip the kababs from time to time in order to cook them on both sides.
Hara-bhara kababs are ready to be served hot with some green chutney and tomato ketchup.
Try this yourself to see how this recipe tastes! Friends, do let me know what was your experience of making hara-bhara kababs?