Literally as the name suggests these kebabs are loaded with greens i.e. spinach, green peas, coriander leaves, green capsicum etc. To make the kebabs, there are two options, one using gram flour and the other using Poha. I have used Red Rice Poha in this recipe as it is a healthy staple. This is a versatile vegetarian option as an appetizer as well a side dish for Lunch or dinner. The cheese filling makes the Kebabs popular with kids. This is amongst the healthier Kebab options and a regular feature at home. If you are really health conscious, you can avoid shallow frying and bake the kebabs in the oven. It is recommended that you serve the kebabs with a chutney of your choice to provide a flavour contrast. So go ahead and go green. Happy Fooding around!
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Go Green
Ingredients
Ingredients :
- 5 cups Spinach (Palak) leaves, roughly chopped
- 3/4th cup fresh green Peas (Matar)
- 1 medium sized Green Bell Pepper (Capsicum), diced small
- ½ cup Coriander leaves, chopped
- 1 to 3 green Chillies (depending on the level of spice intake), finely chopped
- 3/4th inch piece Ginger, finely chopped
- 1 large Potato, boiled and mashed
- 1 Tsp Cumin powder (dry roasted and grinded to a powder)
- 2 Tbsp roasted Gram Flour (Sattu or powdered Poha will also do)
- ½ Tsp Amchur Powder (Raw Mango Powder)
- ½ Tsp Chaat Masala Powder
- ½ Tsp Garam Masala Powder (dry roasted and grinded to a powder)
- Salt to Taste
- 100 gms Mozzarella Cheese, diced into cubes
- A few Cashew nuts for decoration (Optional)
- 1 – 2 Tbsp Oil ( for pan frying the kababs)
Instructions
- Pluck and wash the spinach well in lots of water at least 3 times. Heat some water in a pan. Add the Spinach and cook for maximum 2 minutes. The leaves will start to shrivel. This is called Blanching. Now immediately take them out the spinach from the boiling water and dip the leaves in cold water to retain their colour and also to stop them from further cooking. Drain and keep them aside.
- Heat 1 Tsp oil in a flat bottomed pan over medium flame, saute’ together the ginger and green chilies for 30 – 40 seconds before adding the green peas and the chopped bell pepper. Saute’ for another 3 to 4 mins or until the raw smell of the peas are gone.
- Now add the Spinach and stir over medium high flame till the spinach leaves begin to get a little dry and start to shrink. Turn off the flame and cool off the spinach and green peas mix. Once cool, add the mix to a grinder/blender along with the coriander leaves and blend them all to a smooth paste preferably without adding any water. Transfer the paste to a mixing bowl.
- In the mixing bowl along with the spinach – peas mix add all the other remaining ingredients except the mozzarella cheese, that is, the mashed potatoes, gram flour or poha powder, the cumin powder, amchur, chaat masala, garam masala and salt according to taste. Mix all well together into a non -sticky dough like mixture. If the dough remains sticky, you may add a little more of the gram flour or poha powder.
- Divide them into 8 – 10 portions, roll them into balls. Now take one ball at a time and make a well-like hollow in the middle with your thumb. Insert a small cube of mozzarella cheese. Pinch to cover and close the cheese cube and bring the spinach-pea mix to its previous ball like shape.
- Lastly with the help of your palms gently press and flatten them into the shape of a pattie or kababs. Repeat with the other balls. You can decorate the kabab patties with a sliced cashew on top, if you so like.
- Heat 1 Tbsp oil in a griddle/tava and shallow fry the Kababs till golden brown.
OR
If you choose to grill them, then pre-heated oven to 200° C or 400 °F for 15 mins . Place the Kabab patties on a greased tray and brush some oil on the kababs as well. Grill them on for 10 mins on each side. Adjust the timings as needed.
Your Hara Bhara Kababs are now ready! Serve hot teamed with chutney of your choice.
Nutrition
- Serving Size: 5
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