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How to Cook Hara Bhara Kebab .pdf

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How to Cook Hara Bhara Kabab | Veg Hara Bhara
Kabab Recipe
Hara Bhara Kebab Veg Recipe is a mouth-watering variation of vegetarian kebab. Hara Bhara Kebab is
made with fresh spinach leaves, potatoes & tongue-tingling spices, resulting in a delicious & nutritious
appetizer. Recipe of Hara Bhara Kebab is easy to prepare. Health enthusiasts will definitely savor this
lip-smacking veg Hara Bhara Kabab recipe. Kebabs are the most popular snack of Asian countries. Hara
Bhara Kebab is an appetizing Indian veg cutlet that tops the menu of most restaurants in India. Great
to serve at parties and on special occasions, it tastes best when paired with tomato ketchup, coriander
chutney or mint chutney
This hara bhara kabab recipe can also be relished as a tea time snack or savored on a rainy day. This
kebab recipe has been termed as Hara Bhara because of the use of few green vegetables in its
preparation. To make it healthy the Hara Bhara Kebab should be shallow fried just like an aloo tikki.
Try your hands on this easy Hara Bhara Kabab Masala recipe to impress your family & guests on an
extravagant weekend dinner or short notice parties.
Don’t forget to share this palak ke kabab recipe with all of your fitness enthusiast friends.

1 Kg Spinach
20 Grams Garam Masala Powder
30 Grams Red Chili Powder
100 Grams Roasted Chana Powder Besan (Gram Flour)
50 Grams Green chilies
100 Grams Green Coriander
20 Grams Ginger
100 Milliliter Oil
10 Grams Chat Masala
200 Grams Mint Chutney
5 Pieces Potatoes
Salt to Taste


Blanch Spinach:

Pluck & rinse spinach well in a large pot of water. After rinsing, drain the water with
the help of a colander.

Take a pan, add water to it and bring it to a boil. Add washed spinach leaves to it & cook for
2-3 minutes.

2. Drain the water properly from the spinach & run it under cold water.
3. Finely chop the spinach & keep it aside.

Dumpling Preparation:

Boil potatoes in a pressure cooker or pan until just cooked. Ensure that the potatoes are
firm and not mushy.


Peel the potatoes & grate it in a bowl.


Roast besan (gram flour) in a small pan till it becomes aromatic & changes its color.
Don’t over roast or darken the gram flour.


Chop ginger, green chili & Coriander leaves.


Crush chopped ginger, green chili, coriander leaves & blanched spinach in a mortar

pestle or mixer to a paste.


In the bowl of grated potatoes, add the above paste, salt, red chili powder, garam
masala powder, roasted besan & chat masala.


Mix all the ingredients together & make even size dumpling.

Deep fry Dumpling:
1. Pre-heat oil in a non stick pan (Kadhai) for few minutes.

2. Place the dumplings carefully in the hot oil, few at a time.

3. Deep fry on medium flame till golden & crisp.
4. Turn the dumplings occasionally for uniform cooking & color.
5. When cooked, transfer the kebabs to a plate lined with absorbent paper to drain excess oil.

6. Sprinkle some spice mix on top while still warm.

Garnishing & Plating:
1. Arrange the kebabs on a plate.
2. Garnish the plate with coriander & serve the dumpling with coriander chutney, mint chutney
or tomato ketchup.

Resource Link:- https://www.positivenewstrends.com/recipe/how-to-cook-hara-bhara-kabab-veg-harabhara-kabab-recipe/

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