Hara Bhara Kebab is normally made with spinach and paneer but this is a different variation. This recipe replaces paneer with the chickpeas paste. The result is still awesome.
|Preparation Time: 30 minutes||Cooking Time: 20 minutes|
|Servings: 12 kebabs||Difficulty: Easy|
|Palak (spinach) leaves||1 medium bunch|
|Chole or chickpeas||1 cup|
|Vegetable Oil||2 tbsp|
|Garam Masala||1 tsp|
|Green Chillies||1 tsp chopped|
|Chaat Masala||1 tsp|
|Red Chilli Powder||1/2 tsp|
|Processed Cheese||50 gm|
- Soak chickpeas overnight and boil in an inch of water. When the pressure cooker starts to whistle, lower the heat and let it cook for 20 minutes. Now turn off the heat. Once the steam dies down, open the cooker and drain all the water. Let it rest for some time.
- Remove the hard stems of the spinach and wash it a few times to remove all the dirt. Boil it in an open vessel for about 10 minutes. Let it cool. Drain all the water and squeeze the extra water out.
- Mince the boiled chickpeas and palak along with green chillies coarsely.
- Mix chickpeas, spinach, all the spices and make a soft dough. If it’s too sticky, add a little bread crumbs so that it holds the shape.
- Prepare small balls and flatten them. Fill them with a little processed cheese and flatten them again like tikiyas. Repeat with rest of the dough.
- Heat one tsp of oil in a nonstick pan. Place a few kebabs on the pan. Let them cook on medium heat. Don’t touch them for a few minutes. These kebabs are very delicate so don’t try to flip them often. Once you think that the pan side is browned, gently flip each kebab individually using a flat spatula. Brown the other side too.
- Hara Bhare Kebabs are ready to serve with a sauce of your choice.
- You can replace the chickpeas with the paneer and still get awesome kebabs.
- You can even use frozen spinach instead of the fresh spinach.