RECIPE:
Healthy, Delicious: Hara Bhara Kebab
On a hot summer afternoon or evening, these kebabs go well with cocktails, beer or just plain soda. Chef Sanjay Patel shows you how to make them at home.
(Above): Hara Bhara Kebab [Photo: Amar D. Gupta | Siliconeer]
Ingredients:
• 300 gm potatoes boiled (till soft)
• 150 gm peas boiled (till soft)
• 150 gm spinach boiled
• 2 tbsp roasted garbanzo flour
• ½ cup chopped coriander leaves
• 2” piece of ginger grated
• 1 tsp crushed green chilli
• 1 tbsp chaat masala
• salt to taste
• ½ tsp black pepper
• cooking oil to shallow fry the kebabs
• cashews to garnish (½ cashew per kebab)
• accompaniment of chutneys (not necessary for the recipe but may be added for taste)
Method:
Mix and mash potatoes, peas and spinach till a smooth paste is formed.
Add the remaining ingredients and mix well. Keep in the refrigerator for about one hour. Remove from refrigerator and form into patties.
Heat oil on a heavy-bottomed skillet and shallow-fry the kebabs till crisp on each side.
Drain on paper towels. Garnish with cashews and serve hot with chutney of your choice. We recommend spicy mint and tangy tamarind, sweet dates or plum chutney.
|
!-- Start Alexa Certify Javascript -->
Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K.
