Moreover, this delectable finger food is an instant energy-boosting snack and is ideal for kids who are picky vegetable eaters.
Plus, this recipe for Hara Bhara Kabab is an excellent alternative to non-veg kababs; it entices every kabab admirer with its savory taste and fascinating green color. These veg Hara Bhara Kababs or Spinach Peas patties are delicious tikkis/ kababs made with loads of veggies like peas, carrots, corn, bell peppers, and leafy greens such as spinach and cilantro. Hara Bhara kababs can be devoured crispy-hot when just out of the pan, accompanied by green chutney, sauce, or any dip of your liking. Serve them with the evening tea for a tasteful and blissful experience.
Simple and easy recipe, Full of flavors and completely irresistible, Completely customizable, you can add any veggies of your choice, Super addictive alternative to non-veg kababs, and Serves as one of the best ways to include the goodness of spinach and veggies into the diet.
The best part is, that these fuss-free, child-friendly spinach and potato patties can be comfortably packed in tiffin or served as wholesome after-school treats to delight the little ones with their charming color.
Vegetables — Green bell peppers, corn kernels, peas, carrots, spinach – Veggies add health and flavor to the kababs. Finely chop the veggies for this recipe as they can be quickly cooked and pulsed. Potato — Boiled and mashed potatoes form the base of these kababs. Make sure not to over boil them as they will get a pasty kind of texture. Paneer — Crumbled paneer lends softness to the dough and also helps in binding the veggies.
Red chili powder — This brings the desired spiciness to the recipe. Chaat masala — Added for a slight tanginess that makes these kababs irresistible. Curry leaves — Known for their distinctive flavor and aroma, curry leaves are added to the dough for flavor. Green Chilli — Lends striking hotness to our veg hara bhara kebabs. Cilantro Leaves — Added for flavor and color. Breadcrumbs — They are added to the dough to absorb extra moisture. The dough devoid of excess water holds the shape better. Oil — for frying the kababs. Green Chutney — Served with the Hara bhara kababs as the taste-enhancing dip. Use blanched spinach — Remove the stems from the spinach leaves. You can leave them on if using baby spinach. Thoroughly clean and rinse the spinach under tap water. Shake off the excess water. Green leafy spinach should be washed thoroughly to remove pesticide residues, dirt, and debris. However, a quick blanching is desirable to remove the remaining toxins. Blanching also ensures removing oxalate from the spinach leaves, making it safe for those avoiding oxalate.
Pulsing the veggies — The cooked veggies are pulsed well in a food processor to attain a sticky paste kind of texture. Please do not add any water; else, it will become runny. Methods of cooking these patties/ kababs — You can either pan-cook or deep fry the kababs. The choice is entirely yours. You may cook these hara bhara kababs in an air fryer as a healthier option for deep-frying or pan-frying. Cook the kababs at 375 ° F for 7- 8 mins on both sides or until crisp.
Roasted besan for best taste — Add roasted besan to the blended kabab mixture, as the raw besan will ruin the taste of the Hara Bhara kababs. Drain the spinach well after blanching — Any water left in the blanched spinach will make the vegetables soggy when added to the cooking vegetables. Therefore, let the spinach drain well after being blanched. Gluten-free — Breadcrumbs can be easily substituted with gluten-free oats flour for a gluten-free version.
Cook the veggies to remove rawness — Veggies like carrots, peas, and bell peppers have to be cooked before being pureed. Cooking the veggies until soft will free them from the raw taste. It also makes them easy to pulse. To remove the raw taste — Blanching may leave the spinach taste raw. It is best to cook the blanched spinach to remove the natural flavor. Add the spinach to the veggies at the end, when they are soft and cooked. Spinach will wilt off and mix with the veggies soon. Spices for flavor — To remove the raw taste from the veggies, you can add the spices to the cooking veggies and combine them well. Spices render flavor and aroma to the veggies mix, making them look and smell delicious. Alter spiciness as desired — This recipe is moderately spiced. However, you can amp up the spice level by adding more green chilies or red chili powder to the dough. Use unsweetened coconut — Coconut is added to the dough for its nutty flavor and texture. Use the unsweetened desiccated coconut for this recipe. But make sure you make extra batches because the first one will surely disappear within minutes.
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