✕
FOLLOW US

  • Sinfully Tasty Hare Bhare Kebab | Spinach And Potato Kebabs

    You will never look for another vegetarian kebab recipe again. Crispy on the outside and meltingly soft on the inside, these tasty streetfood wonders are absolutely yummy!

    Help us spread our love for food - Share this video!

  •
  • RECIPE

    INGREDIENTS

    200 gram potatoes, peeled and cut into large pieces
    425 gram spinach, cleaned and washed
    2 tablespoon vegetable oil
    100 gram onions, finely chopped
    1 piece ginger, 1 inch, peeled and finely chopped
    1 green chilli, medium, deseeded and finely chopped
    1 1/2 teaspoon black pepper powder
    1 1/2 teaspoon garam masala
    1 1/2 teaspoon sea salt, or to taste
    2 1/2 tablespoon all-purpose flour (maida)
    2 tablespoon vegetable oil

    COOKING METHOD

    1. Place a large pot of water on high heat and slide in the potatoes. Bring to a boil and then let simmer on medium heat for about 20 minutes or until cooked through and soft. While the potatoes are cooking, place spinach in a colander or sieve and position the colander on top of the pot with the potatoes to steam for about 10 minutes. Remove when wilted and set aside to cool.
       
    2. Once the spinach has cooled, squeeze it well to remove all water as you do not want excess water in your kebabs. Chop finely.
       
    3. Remove potatoes and drain in a colander. Mash using a potato ricer till no lumps remain. Set aside to cool.
       
    4. Add 2 tablespoons of oil to a heavy frying pan over medium heat and toss in the onion, ginger and green chilli. Sauté for about 5 minutes until onions are translucent and cooked through before adding the black pepper, garam masala and sea salt. Continue to cook for another 2 minutes reducing the heat to low. Remove and set aside to cool.
       
    5. Add the spinach, potatoes, onion mixture, and flour to a mixing bowl and combine well. Let this rest for 30 minutes to 1 hour.
       
    6. Divide the mixture in 4 balls and flatten each to about 3 inch disks.
       
    7. Spread the breadcrumbs in a plate and dredge each kebab in the breadcrumbs until well coated. Remove excess breadcrumbs by shaking gently.
       
    8. Place 2 tablespoons oil in a heavy frying pan over medium heat. Once hot, but not smoking, carefully slide in the kebabs and fry for about 2 minutes on each side till nicely browned and crispy.
       
    9. Serve hot with Tamarind Chutney and Hari Chutney (Coriander / Mint Chutney).
TRENDING ON YUMMEFY