Hara Bhara Kabab Recipe | Patties using Spinach Peas Potato | Chef Venkatesh Bhat Recipes - Recipe #12 | My 300th Post

Friday, October 14, 2016

Hara Bhara Kabab Recipe | Patties using Spinach Peas Potato | Chef Venkatesh Bhat Recipes - Recipe #12 | My 300th Post

I have tried few recipes for Diwali and I am planning to post it starting from Monday. Until then check out my last year's collection of Diwali recipes. Today's post is a famous north Indian kabab recipe and I saw this preparation in Chef Venkatesh Bhat's show Samayal Samayal in Vijay Tv. I was super excited after seeing a full episode featuring varieties of kababs and I wanted to try at least one from that. So, I chose this recipe with readily available ingredients from my pantry and it came out really well. I am planning to try the rest of the recipes from that episode. Let us move on to the preparation steps:

Ingredients:

Potato - 1(Big sized) or 2(Small)

Spinach/Palak - 2 Cups

Green Peas - 3/4 Cup

Kadalai Maavu/Gram Flour - 2 tbsp(Besan flour)

Garam Masala - 1 tsp

Amchur Powder(dry mango powder) - 1 tsp

Ginger - 1 inch piece

Green Chilli - 2

Sugar - a pinch

Salt - as required

Oil - 1 tblsp(to shallow fry)

Method:

1. Cook the potato until it is soft. Cool it completely, peel the skin and mash it well. Then clean the spinach and blanch it in boiling water with a pinch of sugar for few mins.(sugar is added to retain the green color). Drain the spinach from boiling water and wash it in cold water to retain the green color.

2. Meanwhile, cook the peas and drain it. Transfer the drained spinach, green peas, green chilli and ginger to a mixie jar.

3. Grind everything to a fine paste. In a mixing bowl, add the mashed potato, ground paste, besan flour, garam masala, amchur powder and required salt. Mix it all together and form a smooth dough without adding water.

4. Make equal sized balls and form it into patties as shown below. Heat a pan or dosan kal, drizzle the oil and shallow fry it until both the sides turn golden brown and crispy.

Serve the yummy and healthy kabab with tomato sauce, sliced onion and a slice of lemon.

Points to remember:

It may stick to ur hand while making patties, just grease your hands with water and make patties.
Water will retain in poato, peas and spinach if it is overcooked. It may make the dough gooey hence don't overcook.
If required add little more besan flour if you are not able to form the patties. But make sure the besan flour gets cooked while shallow frying.
Adding sugar and washing it in cool water is to retain the color and to get bright greenish kabab. Hence don't skip it.

Warm Regards,
Happy's Cook - Divya