Hara Bhara Kebab

About Hara Bhara Kebab

Ingredients

• weet potatoes, boiled, peeled and mashed 1½ cups
• Medium potato, boiled, peeled and mashed 1
• Spinach, blanched and chopped 1 cup
• French beans, blanched and chopped 1 cup
• Green peas, boiled 1 tbsp
• Green capsicum, chopped 1 tbsp
• Ginger, chopped 2 tsps
• Cottage cheese (paneer), grated 1 tbsp
• Brown breadcrumbs 2 tbsps
• Cornflour 1 tbsp
• Salt to taste
• Garam masala powder 1 tsp
• Coriander powder ½ tsp
• Cumin powder ½ tsp
• Paprika powder ½ tsp
• Dried fenugreek leaves (kasoori methi) 1 tsp
• Oil 1 tbsp
• Chaat masala to sprinkle

How to Make Hara Bhara Kebab (Stepwise Photos)

Method

1. Take sweet potatoes in a mixing bowl, add potato, spinach, French beans, green peas, capsicum, ginger, cottage cheese, breadcrumbs, cornflour, salt, garam masala powder, coriander powder, cumin powder, paprika powder and dried fenugreek leaves and mash everything well together.
2. Divide the mixture into equal portions and shape them into round kebabs.
3. Heat oil in a non-stick pan, place the kebabs in it and shallow-fry on low heat, turning sides, till they are evenly cooked and golden on both sides.
4. Arrange them on a serving platter, sprinkle chaat masala and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps