Lockdown and rains make a deadly combination for spicy snacks. A snack that is tasty and healthy is a definite go. And Hara Bhara Kebab is to the rescue. The name translates to green-stuffed kebab or fritters. Let’s start making this deliciousness.
Spinach leaves – 1bunch
Mint leaves – 3/4 cup
Chilled iced water – 1 large bowl
Ghee – 1½ tbsp + little for frying
Garlic chopped – 2 tsp
Gram flour– 1 tbsp
Coriander powder – ½tbsp
Cumin – 1 tsp
Green chilly chopped – 1
Potato boiled & mashed – 1(small)
Kasuri Methi – 1 tsp
Salt – to taste
Dried apricot (chopped) – 2tbsp
Almond, cashew nut & pista chopped – handful
Firstly blanch the spinach. Wash spinach leaves neatly in running water. In a deep pan boil water and add the spinach leaves. Stir for 2 minutes. Remove the leaves and dunk them in I’ve cold water till completely cool.
Squeeze the leaves and blend with mint leaves. Don’t use water while grinding. Heat a separate pan and add ghee. Sprinkle cumin, chopped garlic & green chillies. Brown the garlic. Add spinach & mint puree and cook it on low heat for 3-4 mins.
Remove and cool completely. In a fresh pan add besan and dry roast till it is lightly brown. Remove and add it to the ground spinach along with boiled & mashed potato, coriander powder, kasuri methi, chopped dried apricots and salt. Mix it well.
Take a small portion and roll it round between your hands. Stuff it with chopped nuts. Roll again and shape into a round patty. Roll the patty on all sides in bread crumbs. Heat a pan, drizzle ghee. Cook kebab on both sides till brown & crisp. Remove and serve hot.