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Harabhara Kabab
Jan 29, 2013

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PREPARATION TIME

COOKING TIME

SERVES

2-3

PREPARATION LEVEL

Medium

Make Harabhara Kabab, an all-time favourite vegetarian appetiser at home with Arina's simple recipe! A perfect starter to any meal, this one doesn't take too long to make and is always a hit! Go on, add a dash of green to the party menu!

INGREDIENTS

    1/2 cup crumbled paneer (cottage cheese)
    2 medium sized boiled potatoes, grated/ mashed
    1/2 cup palak (spinach) puree
    Salt to taste
    1 tsp green chilli paste
    1 tsp ginger paste
    Amchur/ dry mango powder
    Coriander
    Cashew nuts for garnish
    Dry flour for coating
    Oil

DIRECTIONS

Put grated potatoes in a bowl
Add crumbled paneer
Green chilli and ginger paste
Salt to taste
Add the amchur powder
A handful of the coriander leaves
And finally the spinach puree
Mix well
Tip – If your mix is a little sticky you can add some dry flour to it
Shape into tikkis
Tip – Oil your hands before making your tikkis
Coat in dry flour
Press in half a cashew into each kabab
Deep fry till golden brown and crisp on the outside
Tip – If you are health conscious you may shallow fry the kababs
Ready to serve

 

 

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