Hara Bhara Kebab
Hara Bhara Kebab is a healthy and delicious vegetarian Kebab made with nutritious ingredients. This kebab recipe makes for a perfect appetizer that when you take a bite it will simply melt in your mouth.
Servings: 4
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.