Spinach – 1 small bunch
Boiled and mashed potato – 1 cup
Grated paneer – little more than 1/2 cup (optional)
Finely cut bread slice – 1 no.
Finely chopped onion – 1 no.
Ginger garlic paste (enji poondu vizhudhu) – 1 teaspoon
Green chillies paste or finely chopped green chillies – 1.5 teaspoons
Garam masala – 1/4 to 1/2 teaspoon
Chilli powder (milaga thool) – 1/2 teaspoon
Corn flour (sola maavu) – 1/2 cup
Lemon juice – 1 teaspoon
Chopped cashew nuts – 10 to 14 nos.
Bread crumbs – 1/2 cup
Salt – as desired
Oil – for deep frying
Note. The ingredients shown will vary with the original quantity.
1. Wash and clean the spinach well. Then boil the spinach. Once the spinach cools down, puree it.
2. In a mixing bowl, add spinach puree, boiled and mashed potato, chopped onions, ginger garlic paste, chopped cashew nuts, chilli powder, green chillies paste, garam masala, lemon juice, grated paneer , finely cut bread slice, and salt. Mix all the ingredients well. On one side of the plate, make a paste using corn flour and little water. On the other side of the plate, put little bread crumbs. Heat the oil for deep frying. Meantime, shape the Kabab like round patties or oval patties. Now coat the patties in corn flour paste, and then coat it with bread crumbs. When the oil is hot, deep fry the patties until it becomes golden brown on both sides.
- You can either deep fry the patties in hot oil or just shallow fry in a dosa pan. I have shallow fried the patties in dosa pan.
Now, Hara Bhara Kabab is ready!
Serve. With tomato ketchup.