Hara Bhara kebab is a popular appetizer served in Indian restaurants. It is also my family favorite. Hara means green, and hence these kababs are green in color made with different greens.
There are many variations of this recipe. You can add mashed potatoes, peas, paneer etc. in the kebabs. However, I like to make Hara Bhara kebabs solely with chickpea paste that gives a nice silky texture and three greens (spinach, cilantro, and mint).
I will have to admit the procedure of making this kebab is little tedious than your everyday cooking; but the final results makes it totally worth it. If you want to do some prep work in advance, I would suggest make the kebab mixture the night before. And fry the kebabs just before serving.
THINGS TO REMEMBER!
As mentioned in the recipe, use ghee for this recipe instead of oil or butter. Ghee helps bind the kebabs and adds a rich flavor to it.
Also, sieve the chickpea flour / Besan before adding it, in order to prevent lumps.
Serve the delicious kebabs hot with cilantro chutney!
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Hara Bhara Kebab
Ingredients
For Chana Dal Mixture
- 1 cup Chana Dal or Split Chickpea
- Water for boiling
- 2 Bay leaves
- 6 Cloves
- 4 Green Chilies (chopped)
- 6 Peppercorns
- 4 cloves Garlic (minced)
- 1 tsp Ginger (grated)
- 2 tbsp Ghee or clarified butter
- 2 tsp Salt (or as per taste)
For Green Purée
- 300 gms Spinach leaves
- 1 Cup Cilantro Leaves
- ½ Cup Mint Leaves
- 2 tbsp Ghee or clarified butter
- 2 tsp Cumin Seeds
- Prepared Chana Dal Paste
- Green Purée
- 6 tbsp Chickpea flour or Besan
- 1 tsp Salt (or as per taste)
- 1/4 tsp Nutmeg or Jaifal Powder
For Assembling:
- Cashews (one per kebab)
- Ghee (for shallow frying)
Instructions
- Rinse 1 cup Chana Dal/ Split Chickpea well and soak it in water for 2 hour.
- Meanwhile, heat water in a deep non-stick pot. Once the water comes to a boil, add 300g fresh washed spinach leaves. Let it blanch for 2 -3 mins then immediately transfer it into a bowl of ice-cold water to stop the cooking process.
- Transfer the blanched spinach into a blender, add 1 cup fresh cilantro, ½ cup mint leaves and make a purée using little to no water. Keep this green purée aside.
- Heat a non-stick skillet over medium heat. Add 2 tbsp ghee/clarified butter, 2 bay leaves, 6 cloves, 4 chopped green chilies, 6 whole peppercorns, 4 cloves of minced garlic, 1 tsp grated ginger and sauté them together for approx. 1 min.
- Now add the soaked Chana dal/split Chickpea and mix everything together. Add 1 cup water or as required to Cook the Chana Dal. Let it simmer for 20 mins or until the chickpeas are cooked and water has evaporated.
- Now transfer this mixture into a blender, discard the bay leaves and make a fine paste. (Use as little water as possible).
- Run the Chana Dal paste through a sieve to get rid of any large particles. Keep the mixture aside
- In a deep non-stick skillet, heat 2 tbsp ghee. Add 2 tsp cumin seeds. Once the cumin seeds swell, add the prepared chickpea paste, followed by the green purée. Add salt (as per taste), 1/4th tsp Nutmeg or Jaifal Powder and mix everything together.
- Now add 6 tbsp Chickpea flour or Besan (make sure you run the besan through a sieve before adding to avoid lumps). Mix well and let the mixture cook on medium-low flame. In sometime the mixture will start leaving the sides of the skillet.
- At this point, transfer the mixture in a plate and keep it in the refrigerator for 10-15 minutes to cool down.
- Take the mixture out of the refrigerator, divide each of them into lemon sized balls. Flatter each ball in between the palms and gently place a cashew in the middle of each patty. Ensure that the patty retains its circular shape.
- Heat ghee in a pan for shallow frying. Gently roll the patty (kebabs) in semolina(optional) and place the prepared kebabs on to the pan. Fry till they turn golden brown on both sides.
- Serve hot with Coriander chutney.
Wow. This is one of my most favourite snack. Super .
I am glad you liked it!