benazir's blog

Hara Bhara Kabab

This was the first time ever I have made hara bhara kabab which translates as big green kabab in Urdu and this is Northern Indian dish. However it is very tasty and I so much love this and I nailed it. Also Mr. Riaz has a birthday today and please tell him happy birthday.

It involves a microwave because you want this as dry as possible. You will also need to make also some Garam Masa. You will also have to break off a piece of amchur which is dried mango skin and set these aside in different dishes.

Add 15 tiny potatoes like fingerling potatoes and scrub them off and nuke them with the skins on. It keeps the nutrients in the potatoes themselves. I have bought a bag of small frozen precooked potatoes and that worked just as well too. If you use these it is 1 1/2 minutes in the microwave and if you are using raw it is 2 to 3 minutes. For 2 large potatoes you will need to scrub and quarter them and nuke them for either 3 to 4 minutes. Make sure they are soft then add them to a food processor and pulse until you do not see the skins and it looks like mashed potato.

In a microwave safe container like you made the potatoes add 1/4 cup each of spinach and peas and nuke for 2 minutes. This gets done seperately. First do the spinach then the peas and add this to the food processor with the mashed up potato. Pulse to mix then rough chop 1 small onion or shallot, 2 cloves of garlic after peeling and washing. Wash 1 small piece of ginger 2 pinches of cilantro and 1 green chili washed and rough chopped and place them in the food processor and pulse and mix for the final time.

Take a large mixing bowl and place the veg mixture in to a bowl. Add the amchur and garam masala you ground. Link is above for garam masala. Add 1 pinch each of turmeric, red chili powder, chat masala and 1 pinch of either plain sea salt, kosher salt, or pink salt. Mix with a wooden spoon. Add 1/4 cup of besan, 3 tbs of rice flour to make a dough.

Make sure it is a stiff dough and not a soft or runny dough. This stiff one is the best for this recipe only. Heat up a wok or a cast iron skillet until it gets hot on high heat then add 1/4 cup of either corn, peanut, vegetable or canola oil. This is shallow fried only.

Just barely dampen your clean hands with water and add 1 tsp of the dough in to your hand and shape in to patties and fry in the hot oil on stovetop only until they are golden brown on both sides and flip gently with a metal spatula. Take this gizmo called a spider strainer and shake the excess oil off the hara bhara kabab and place it in a paper towel lined pot. You do this in batches of 3 until all of the kabab dough is used up and then make and serve with your chutney of choice.

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