February 18, 2013

Baked Hara Bhara Kabab | Spinach and peas patties


When Srivalli announced cooking bookmarked recipes as one of the themes for BM # 25, I was thrilled. For I had to make this Hara Bhara Kabab that I had bookmarked from Sanjeev Kapoor with some minor variations. Both the author and the dish appeal to me. My family loves it a lot and we order this kebab everytime we go to a restaurant. Somehow Tandoori dishes appeal to me & S a lot - be it Naan / Kulcha / Kebabs etc. The earthy smokiness of the dish may not be replicable in a household kitchen, but nevertheless this dish was a must try and I loved it to bits :-) Try it out and you would love it too. You may also pan fry this but I grilled this in an Oven and got a slightly crispy crust which we loved. This makes a great appetiser for parties. Check out how to make this.

Prep time : 20 mins | Cook / bake time : 20 mins | Makes : 8 to 10 medium sized kebabs
Difficulty level : Medium

Ingredients: 
Spinach leaves / Palak - 1 cup (tightly packed)
Green peas - 1/2 cup
Potatoes - boiled and mashed - 3/4 cup
Corn flour - 4 - 5 TBSP
Chopped ginger - 1 tsp
Green chillies - minced - 1 tsp (you may skip this if making for kids)
Jeera / Cumin powder - 1/2 TBSP
Coriander / Dhaniya Powder - 1/2 TBSP
Garam Masala powder - 1/2 tsp
Bread Crumbs - 1/2 cup
Kasuri Methi - 1 tsp
Red chilli powder - 1/2 TBSP (adjust spice if already using green chillies)
Roasted chana powder - 1/2 TBSP
Salt - to taste
Oil - to grease the baking pan or fry pan - about 1/5 cup

Method:

Preps - 
1) Boil potatoes, peel and mash well. Dry roast bread on a medium hot tava and mince in a spice grinder  (unless you are using store bought bread crumbs)
2) Powder the fried gram. Keep aside
3) Blanch spinach for 3-4 mins. Rinse in cold water. Drain and puree without any water.
4) Blanch the green peas for 10 mins in slightly salted water. Drain and mash slightly

 Meanwhile preheat oven to 160C and slightly grease a baking tray. Line with foil.

For the kebabs:

In a large bowl, add the mashed potatoes. Tip in the spinach puree, blanched peas paste. Add salt, dry masala powders, corn flour, greeen chillies and all other ingredients except bread crumbs and oil to make a dough. 

Then add bread crumbs little by little to bind the dough. Cover in plastic foil and refrigerate for 20 mins. Keep a little bread crumbs aside for topping

Divide the dough into equal parts. Flatten into slightly thickish patties. Roll in the remaining bread crumbs.

Bake for 12 - 15 mins on both sides till golden brown.

Cool slightly and serve immediately with green chutney and tomato ketchup

This goes to BM # 25. Also linking to BAKE FEST # 16Lets Cook/Bake for Valentines. Also Linking this to PJ's event  Only Vegan, event by Pari

15 comments:

  1. OMG ! Love this all time...
    http://recipe-excavator.blogspot.com

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  2. Healthy and droolworthy kababs, wonderful spread.

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  3. OMG! your pic tempts me a lot. Would love to have a bite now, mouthwatering here by seeing those perfect kababs.

    today's recipe:
    http://sanolisrecipies.blogspot.in/2013/02/paal-kozhukattai-kollukattai-modaks-in.html

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  4. They are drool worthy kababs, I am sure.

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  5. Those kababs are really so tempting..

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  6. Bookmarking! These look really good. Using spinach in a kebab is very nice and something different from usual items like paneer or gobi :)

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  7. I too have bookmarked this,yet to make it.Your looks very tempting...

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  8. these look so good...using 2 of my favorite veggies

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  9. Perfect as snack for those rainy days! Looks delicious :)

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  10. Delicious and flavorful kebabs!! Great party snack.. Love it

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  11. What a delicious kebab. Perfect snack food -- healthy too..

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  12. I too bookmarked this recipe from him but still have to try this. You made them so perfectly looks so tempting Kalyani.

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Cheers
Kalyani

 

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