Description
Hara Bhara Stuffed Kabab, a savory kabab in which the stuffing is vegetarian or vegan and is made of palak or spinach, potatoes, paneer or tofu, and green peas. This is one of the healthier kabab. My recipe can be altered to your needs regardless of veganism, vegetarianism, or any other dietary requirement.
Ingredients
Units
Scale
- 1/2 cup – Spinach leaves ( boiled)
- 1/2 cup – Beans (chopped)
- 1/2 cup – Green bell pepper (diced)
- 3 medium – Potatoes (mashed)
- 1/2 cup – Coriander leaves (chopped)
- 1 tbsp – Turmeric powder
- 1 tbsp – Red chilly powder
- 1 tbsp – Garam masala powder
- 1 tbsp – Cumin powder
- 1 tbsp – Coriander powder
- 1 tbsp – Amchur powder
- Salt
- 1 tbsp – Cornflour
- 1 cup – Paneer or tofu (grated)
- 1 cup – Vegan/plain mozzarella
- 1/2 cup – Panko bread crumbs
- 3 tbsp – Oil
- 1/2 cup – Frozen corns
- 1/2 cup – Red bell pepper
- 1 tbsp – Green chilly chopped
- 1 tbsp – Oregano
- 1 tsp – Red chilly flakes
Instructions
- Prepare two cups of spinach (100 grams) by rinsing them very well in water. Drain the extra water by placing them in a colander. You can also use only the leaves without using the stems. Boil spinach in a pan and then drain it and squeeze a little. Keep aside. Note: Switch off the flame when the water reaches a rolling boil. To prepare the spinach leaves, immerse them in hot water for a minimum of two minutes. The spinach is then blanched. With pasta tongs, remove the leaves after 2 minutes and place them in a bowl of cold water for 1 minute. The purpose is to preserve the spinach’s green color.
- In a blender, add boiled spinach leaves, diced green bell pepper, beans chopped, and salt according to taste.
- Blend it to a make smooth green paste.
- In a bowl, add the green spinach paste, boiled potatoes mashed, Paneer or tofu grated, turmeric powder, red chilly powder, cumin powder, coriander powder, garam masala powder, amchur powder, coriander leaves chopped, panko bread crumbs, cornflour, and oil.
- Mash and mix everything nicely.
- Our mixture is ready. Apply oil to your palms. Make a ball with a small portion of the mixture.
- Press the ball in the middle and shape it into a disc and round the edges.
- Prepare all in the same manner. Grease oil in the parchment paper. Place the kebabs in the airfryer. If you wish, spray a little oil on the surface
- Air fry them at 180° F for 15 to 20 minutes till the edges are brown.
- In a bowl add grated mozzarella cheese, finely diced red bell pepper, coriander leaves chopped, a little salt, green chilly chopped, frozen corns, oregano, and little red chilly flakes. Mix well.
- Take out the kebabs from the air fryer fill-up the kebab disc with the cheese mixture.
- Air fry them at 180°F for 2 minutes.
- Hara Bhara Kebab discs are ready to be served.
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Notes
- Taste can be adjusted in the chaat masala powder and amchur powder as desired if you are adding them it is optional.
- The more green chilies you use, the spicier the kabab will be. Alternatively, you can add some red chili powder (or cayenne pepper or paprika) to the dish.
- You can substitute 1 tsp garam masala powder for the chaat masala if you do not have chaat masala. Adding 2 tsp lemon juice will also give it a slight tang.
- A substitute for gram flour (besan) is corn flour or corn starch, as well as all-purpose flour (maida). You may even use breadcrumbs.
- Deep frying or shallow frying these kababs are not recommended since they are light in texture and can break-in oil.
- A kabab that breaks while being pan-fried indicates that it contains too much moisture and the binding agent is insufficient. Thus add some more of the roasted gram flour in the kabab mixture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Side Dish, Snack
- Method: Air-fry
- Cuisine: Indian
Nutrition
- Serving Size: 8
- Calories: 140Kcal
- Sugar: 3g
- Sodium: 225mg
- Fat: 7g
- Saturated Fat: 1g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 2mg
Keywords: Hara bhara Kabab, hara bhara kabab recipe