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Hara Bhara Kabab Recipe
|Spinach||3 Bunch (300 gm)|
|Green chilies||4 , chopped|
|Grated ginger||2 Teaspoon|
|Lime juice||1 Tablespoon|
|Anar dana powder||1 Teaspoon|
|Refined oil||2 Cup (32 tbs) (For Frying)|
|Paneer||1⁄3 Cup (5.33 tbs)|
|Chopped cashew nuts||2 Tablespoon|
|Chopped raisins||1 Tablespoon|
|Coriander leaves||1 Tablespoon|
|Chaat masala||1 Teaspoon|
Calories 1110 Calories from Fat 1046
% Daily Value*
Total Fat 119 g182.4%
Saturated Fat 15.7 g78.3%
Trans Fat 0 g
Cholesterol 1.9 mg
Sodium 225.6 mg9.4%
Total Carbohydrates 11 g3.7%
Dietary Fiber 2.5 g9.8%
Sugars 4.6 g
Protein 6 g12.4%
Vitamin A 148.4% Vitamin C 79.7%
Calcium 10.4% Iron 14.5%
*Based on a 2000 Calorie diet
2 Clean the spinach of all discoloured or wilted leaves. Discard the stems. Blanch in enough boiling water. Squeeze to get rid of all moisture.
3 Grind to a paste without adding water.
4 Soak the gram dal for 4 hours and cook till done. Strain and grind to a paste.
5 Mix all the ingredients. Heat 2 tsp oil in a non-stick skillet and saute the spinach paste. Stir till dry and it forms a ball.
6 Divide the spinach paste into large lime sized balls. Divide the filling in equal number of balls. Pat one part of the spinach into a circle, shape into a cup and put one part of the filling in it. Roll to cover the filling completely. Flatten to shape like tikkis. Likewise prepare all the kababs. Heat enough oil on a tawa, preferably non-stick. Shallow fry the kababs.