Hare Bhare Kabab

My new Kitchenette recipe is one of my family's favorite dish,  'Hare Bhare Kabab' this kabab are mostly found in Indian restaurants as a starter. Normally Hare Bhare Kabab is made of Spinach(Paalak) Potato and Green Peas, It is a completely vegetarian recipe and even Vegan can have these kababs.

The Hare Bhare Kababs are energy booster, Kababs are usually grilled on charcoal fire or even in Tandoori Ovens but when normally cooked at home these are generally Pan-fried or baked. The Kababs are the perfect snacks for any occasion and they are best enjoyed with different Chutney and Dips.

Chutney makes the perfect companion with Kababs do visit our Chutney Mania Post

• Preparation Time  20 mins
• Cooking Time  30 mins
• Serve 3 
• Course  Appetizer

Ingredients

• Spinach (blanched) puree  1 cup
• Boiled Peas Paste  1/2 cup (paste)
• Boiled Potatoes  2 medium
• Green Chillies  2 - 3 chopped
• Ginger 1 inch grated
• Cumin Powder 2 tsp
• Dry Mango Powder (amchur)  2 tsp
• Cornflour 2 tbsp
• Garam Masala  1/2 tsp
• Fresh Coriander 1/4 cup
• Cashews
• Oil/ghee for roasting
• Cumin Seeds  1 tsp

Directions

• Heat a pan add ghee, cumin seeds saute for few seconds.
• Now add green chilies, ginger saute for 30 seconds, add boiled peas paste, spinach puree cook, and roast it till the moisture dries out. turn off the flame and keep it aside. le it cool down
• Once the mixture is cool add boiled grated potatoes, add salt, cumin powder, garam masala, amchur powder, coriander leaves, cornflour, and mix everything well.
• Now moist your hand and take a small ball from the mixture roll it and flatten it.
• Place a cashew nut over it.
• Add oil/ghee in a pan for shallow frying the kababs. cook them from both sides. work very gently as the kababs are very delicate. 
• Now take them out with light hands. Your Hare Bhare Kababs are ready!! Serve them with fresh green coriander chutney or dip of your choice.

Instant Kitchenette tip

• Instead of boiled potatoes, you can also add grated paneer or you can use both.
• Do not use water while making the puree of spinach and peas.
• You can also use roasted gram flour (besan) instead of cornflour.
• If you want to deep fry the kababs the mixture should be tighter.