Wednesday, December 18, 2013

HARA BHARA KABAB

HARA BHARA KABAB

The name for this delicious starter comes from the green colour from the spinach used. What I loved best of all about this dish was the taste of the crushed ginger and chillies which made the dish really very tasty.

This recipe is adapted from Hara Bhara Kabab by Master Chef Sanjeev Kapoor.

According to his recipe this like any other kabab is ideally deep fried but since he gave the option of shallow frying it, I chose to do so.





Ingredients:
  • Potatoes, 3-4, medium-sized
  • Green Peas, 3/4 cup * I have used frozen green peas
  • Spinach, 10 leaves or about 100 grams
  • Chopped Green Chillies, 1 tbsp
  • Chopped Coriander Leaves, 2 tbsp
  • Ginger, grated, 1 tbsp
  • Chaat Masala, 1 tsp
  • Salt, to taste
  • Cornflour (Corn Starch), 2 tbsp
  • Oil, for deep frying.* I have shallow fried on the tawa
Method:

Boil, peel and grate the potatoes. Keep aside.
Boil and mash the frozen green peas. Keep aside.
Blanch the spinach leaves in plenty of salted boiling water. Refresh in cold water, then squeeze out excess water and chop them fine.
In a deep bowl, mix together the grated potatoes, mashed peas and chopped spinach.
Add chopped green chillies, chopped coriander leaves, grated ginger, chaat masala and salt
Add cornflour for binding. Using your fingers, mix all this well
Divide the mixture into 25 equal portions.
Form equal sized balls from out of this mixture.
Press each of the balls between your palms to make a flat tikki.
In a thick-bottomed kadhai, heat oil and deep fry the tikkis for 3-4 minutes.
Alternatively, shallow fry them on a tawa (as I have done)
Serve hot with ketchup or chutney of your choice.