Harabhara kabab

Harabhara kabab is a all time favourite at our place.Harabhara means anything which is green. Palkhi (restaurant) harabhara kababs are the best in Mangalore.Harabhara kababs are always served with  the green peas and capsicum stir fry in restaurants which enhances the platter.Even I have prepared the same with this kabab as an accompaniment which I will post in the coming days..This recipe was passed to me by Santoshi which she had adapted from a food group.The author of this recipe is  Mrs Nandini Kini and I give full credit to her for giving us this superhit recipe.My kids enjoyed this dish heartily.This recipe is definitely a keeper.







Ingredients:
Spinach/palak-1 bunch,around 15 leaves
Potatoes-4,boiled and mashed
Green peas- 1 cup,cooked and roughly mashed
Onion-3,chopped
Green chilly-3
Garlic-7-8 flakes
Turmeric powder-1/4 tsp
Chaat masala powder-1/2 tsp
Coriander leaves-1/2 cup chopped
Bread-4-5 slices(crumb it in the mixer)
Carrot-1 medium sized,grated
Cashewnuts- 8,chopped finely
Cornflour-2 tbsp
Salt-to taste
Oil- 2 tbsp approx
Oil-1/2 cup to deep fry
Chiroti rawa(Fine semolina)-1/4 cup to coat the kababs



Method:

  1. Wash,chop roughly the  palak leaves and blanch it in hot water for 7-8 minutes.
  2. Drain it in a colander,run cold water and drain the palak again.
  3. Blend it to a paste with green chilly,garlic and coriander leaves without adding water.
  4. Heat  2 tbsp oil and saute chopped onions until brown in colour.
  5. Add spinach puree and saute it until the moisture evaporates and dries completely.
  6. Add turmeric powder,boiled potatoes,mashed green peas,bread crumbs,salt to taste,chaat masala powder and grated carrot.
  7. You may also add chilly powder if you want it more spicy.
  8. Off the flame and transfer the mixture to a bowl,add Cashewnuts bits and cornflour.
  9. Once the mixture cools,pinch lemon sized balls and slightly flatten it.
  10. Heat 1/2 cup oil,dip the kababs in semolina and coat it on both the sides and drop it in smoked oil.
  11. Use a perforated ladle and fry it on both sides until brown and crisp.
  12. Transfer it on a kitchen tissue to drain off excess oil.
  13. Serve it hot with ketchup and green chutney.














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