08 Aug Hara bhara kababs( potato patties with peas and spinach)
Wow..This was never supposed to be made.. honestly hara bhara kabab is a starter that I relish only in restaurants as a starter, that too perhaps if I am out with Vegan friends ..But yes, this is one of my favourite veg Indian starters/appetizers so to say.
I would never try and make this at home,its something to be relished only at restaurants ,that’s how i would like to believe..Why take so much of pain?the potatoes, spinach and peas all put together tastes yum but while in the kitchen i find it quite taxing.I would rather make aloo(potatoes) and bread patties, so much easier.Any ways, today , as my eyes peeked through the overstocked shelves of my fridge, I realised that I had the ingredients almost ready, just as if they were waiting to be blended together into lipsmacking wonderful kababs..
The spinach puree was ready for a spinach and chikpeas recipe(although i required a larger qty for the right green color), while the boiled peas lay ready to go into my peas pulao. Meanwhile, the boiled potatoes were just leftovers from the previous meal..
So then all i did was blend all these ingredients and made some wonderful kebabs..And the process is so easy and smooth that you wouldn’t really worry about making it the next time..All the hard work of blending the three is worth it.While many recipes uses chopped spinach and hence the rough texture that you may get, i choose to puree the spinach after blanching them.That’s how i like. Also the green color of the kababs that you derive mostly comes from the spinach leaves or rather the quantity of leaves that you use.”Hara” connotes “green” I wasn’t sure, hence used lesser quantity , that is why the color of the kababs in my case are a little bland and not so green.nevertheless , it doesnt affect the taste of the kababs any which ways. the name needs to reflect the look of the kababs hence you require more spinach leaves.
potaoes-350 to 400 gms boiled and mashed
Spinach- 150gms( I actually used much lesser qty since i did not want the taste of spinach to be overbearing )
Green Peas-150 gms
Grated or chopped ginger-1 large inch
Cumin powder-1/2 tsp
Coriander powder-1/2 tsp
Chaat masala-1 tsp
Coriander leaves-1/2 cup
Garam masala powder-1/2 tsp
Salt- as per atste
Oil- to fry
- Blanch the spinach leaves.Run them thru cold water and strain.Keep aside
- Boil the potatoes and peas
- Blend the peas and spinach in a blender and make a puree kind of a paste
- Take a bowl and mix the mashed potatoes, chopped ginger, spinach-peas paste,chaat masala,garam masala powder,salt,cumin powder,coriander powder,coriander leaves and cornflour.
- Make small balls out of them and press them in the center to flatten them
- Deep fry in a griddle or pan with oil.Cook on both sides until done
Green mint -curd chutney or the contemporary tomato sauce, whatever taste you would like to savour, goes well with these kababs.Cruncy, crispy coz of the cornflour, they are just the perfect blend of the ingredients in taste and texture.Starters ,snacks or appetisers , they equally satiate your hunger pangs any time of the day.an absolute “anytime” favourite is what i would like to name them as.Be it your tasty starter or tea time snacks, it is full of aromatic spices, healthy ingredients and amazing taste.
Tasty,spicy,tangy and heathy..Isnt that all we desire for??The bite of the ginger bits is what gives the added delight to the taste..A perfect start to you meal with these mouth watering kababs..the vegan way !!