Soft fried spinach-peas-paneer kebabs, Hara Bhara Kebabs can be found as a starter or appetizer in most Indian restaurants. Their “melt in the mouth” texture is loved by one and all and they are a delicious way to eat those greens.
- Fresh Spinach 1 large bunch
- Green Peas, boiled 1/2 cup
- Paneer (Cottage Cheese), grated 150 grams
- Potato, soft boiled 1 medium
- Corn flour 1 leveled tablespoon
- Ginger, finely grated 1 teaspoon
- Green chilies, finely chopped 1 – 2
- Salt To taste
- Amchur (Dry mango powder) 1/2 teaspoon
- Red chili powder (optional) 1/4 teaspoon
- Cooking Oil For deep frying
- Place a pan of water on high heat and let it come to a boil.
- Meanwhile, cut off the thick spinach stems and wash the leaves thoroughly under running water to remove all dirt.
- As soon as the water starts boiling, reduce the heat and add the cleaned spinach leaves. Then turn the heat up again.
- Let the spinach get properly blanched in the boiling water. It will change color to a deep green. Turn off the heat after 8 – 10 minutes.
- Drain the blacked spinach into a sieve and let it cool down to room temperature.
- Meanwhile, in a large bowl add everything else except the green peas and cooking oil.
- Once the spinach has cooled down add it to a food processor along with the boiled green peas and puree. Add very little water if needed. We don’t want a flowing consistency, just a very thick paste.
- Pour this thick green puree in the bowl with the other ingredients and using clean hands mash and mix everything.
- Place a wok or kadhai with cooking oil enough for frying over high heat.
- While it heats, shape the kebabs with slightly greased hands.
- Once the oil heats up properly, slide in the kebabs and deep-fry them to a nice brown color from both sides.
Tip: Before sliding kebabs in the hot oil, break off a little chunk of the kebab mixture and drop it in the oil. If it breaks and spreads, it means the mixture needs a little more binding. Add a little more corn-flour to the mixture and then try again.
Note: Do not add too much corn flour or else the kebabs will not be very soft. Boiled chana dal can also be used as a binding agent in these kebabs.
- Transfer the fried kebabs to a plate lined with paper towels to soak the extra oil. Then arrange them in a serving dish and serve hot with green chutney.
Tip: To enhance the look of the kebabs, you could place half of a fried cashew nut on each kebab top.
Preparation Time: 40 minutes
Serves: 3 – 4