Wednesday, August 10, 2011

Haray Bharay Kabab

Huge variety in kababs is cooked such as shami kabab, potato cutlets, seekh kabad, chapli kabab and a lot more. Though meat lovers can eat any of the type but problem arises for the vegetable eaters. So to give treat to the vegetarians, haray bharay kababs were introduced which as their name suggests, are made up of green vegetables. They are served at tea time or at lunches or dinners. They are very easy and quick to make and contains in it many dietary benefits because of the goodness of vegetables.

  • 300 grams boiled and potatoes
  • 60 grams of boiled spinach (palak)
  • 150 grams boiled peas (matar)
  • Salt as per taste
  • One and a half teaspoons of grounded all spices (pisa garam masala)
  • One and a half teaspoons of chaat masala
  • One piece of ginger (finely chopped)
  • One and a half teaspoons of red chilli flakes (kuti laal mirch)
  • One and a half teaspoons of grounded coriander (kuta dhania)
  • One and a half tea spoons of grounded cumin (zeera)
  • Eight to ten Cashew nuts (optional)
  • 2 tablespoons of all purpose flour
  • 60 grams of cheddar cheese (crushed)
  • Oil for shallow frying
Preparation Process:
Mash potatoes, peas and spinach together finely. Add all of the above stated ingredients and mix well. Grease your palms and fingers with oil. Take a considerable amount of mixture, make its ball and press it with palms that it turns flat. Place a cashew nut in the centre, take the sides at its top and make a ball again. Flat it with palms gently that it turns in thick round shape. You can directly make kabab if you do not like cashew nuts. Fry the kababs in oil until they turn into light brown color from both sides.

Serve haray bharay kababs hot with ketchup.

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