Kabab is a popular healthy snack, as well as a starter or appetizer in dining menus across the Indian sub-continent and in Middle Eastern countries. Kabas are prepared by chargrilling meat, vegetables or cottage cheese (paneer), or a combination of all three, on skewers. snack. It is also gluten free and Vegan.
Harabhara kabab, which means filled with healthy, nutritious greens, is a gluten free vegan snack that.can be cooked in three different ways — pan-fried, baked or air-fried.
Total Time: 30 to 40 minutes
Serving size: 10-12 pieces
- 4 large potatoes (boiled, peeled and mashed)
- 3/4 cup green peas blanched or frozen
- 200 g spinach leaves blanched and roughly chopped
- 1/4 cup coriander leaves
- 2 tbsp gram flour/besan (roasted)
- 1/4 cup poha (rice flakes) powder
- 2 green chillies(chopped)
- 1 tbsp chopped ginger
- 1/2 tsp chaat masala powder
- 1 tsp garam masala powder
- 1/4 tsp.dry mango powder
- Salt & Oil
- In a pan heat 2 tbsp oil, and saute the chopped ginger and green chili
- Add green peas, capsicum,and cover and cook till soft
- Add spinach, mint, coriander leaves, and mix well.
- Let mixture cool before transferring to the blender and grinding to a paste
- Transfer the mixture to a bowl, add boiled mashed potatoes, poha powder, as well as all the spices, including black salt, garam masala, roasted gram flour, red chili powder, cumin powder, coriander powder, salt to taste and more poha powder, if needed..
- Make small kababs from the mixture. Place one sliced cashew nut on it and coat it in bread crumbs. Prepare all the remaining kababs in a similar manner.
- Heat oil in a pan and shallow-fry the kababs until golden brown from both the sides.
- Serve hara bhara kabab hot with coriander chutney or mint chutney or tomato ketchup.
Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to email@example.com