Delicious Hara Bhara Kebab Recipe for Quick Evening Snacks

Hara Bhara Kebab Recipe

Hara Bhara Kebab Recipe: When the evening hunger pangs hit, it can be challenging to decide on a quick yet tasty dish. Instead of the usual samosas, pakoras, or chaat, consider making 'Hara Bhara Kebab.' This delightful snack utilizes green vegetables that are often found in your kitchen. By combining spinach, peas, and broccoli with paneer (cottage cheese), you can create a dish that is both flavorful and satisfying.

These kebabs are crispy on the outside and tender on the inside, making them an ideal companion for tea. The preparation is straightforward, requiring no advanced cooking skills; they can be easily pan-fried with minimal effort.

Ingredients for Hara Bhara Kebab
For this recipe, gather 100g of green peas, 40g of broccoli, and 100g of spinach. To enhance the flavor, include a handful of fresh coriander leaves, 3-4 mint leaves, a 1-inch piece of ginger, and 2 green chilies.

For texture, use 125g of paneer. Season with half a teaspoon each of cumin powder and dry mango powder (amchur), along with a pinch of garam masala and roasted dried fenugreek leaf (kasuri methi) powder. Adjust salt to taste and add 1 tablespoon of gram flour (besan) to bind the mixture. Ghee will be needed for frying, and cashews can be used for garnishing.

How to Prepare Hara Bhara Kebab
Blanch the Vegetables
Begin by boiling water in a pot. Add the green peas, broccoli, and a pinch of salt, blanching them for about 3-4 minutes. Then, incorporate the spinach and cook for an additional 30 seconds. Avoid overcooking the vegetables. Drain them promptly and transfer to a bowl of ice-cold water. After a brief cooling period, remove the vegetables and thoroughly squeeze out any excess water. This step is vital to prevent the patties from breaking during cooking.

**Prepare the Mixture with Spices and Paneer**
Place the blanched vegetables in a chopper. Add fresh coriander, mint, ginger, and green chilies, chopping until you achieve a fine paste while maintaining a slightly coarse texture.

Next, incorporate the paneer, salt, garam masala, cumin powder, dry mango powder (amchur), and roasted dried fenugreek leaves (kasuri methi). Mix everything thoroughly. Transfer the mixture to a bowl, then add gram flour (besan) and combine well using your hands or a spoon; this helps bind the mixture for easier shaping.

**Cooking the Kebabs on a Griddle (Tawa)**
Take a portion of the mixture and shape it into a ball, then gently flatten it into a patty. Repeat this process for all the kebabs. Heat a griddle and lightly grease it with ghee. Carefully place the kebabs on the griddle and cook over medium heat until they turn light golden and are cooked through on both sides. Remove from heat and garnish with cashews if desired.

**Serving with Tea**
Hara Bhara Kebabs are best enjoyed hot. They pair wonderfully with green chutney, yogurt-based dips, or any chutney of your choice. This snack is perfect for family gatherings during evening tea, and serving vegetables in kebab form is an excellent way to encourage children to eat their greens.

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