I can still remember the day when I was searching for this delicious appetizer “Hara bhara kebab”. During a long weekend me and my husband planned a trip to Indonesia (Bali) a very lovely place filled with beautiful nature , well-built temples, beaches and mountain range. It was 5 day tour. We organized our day visits to places there accordingly. The hotel we stayed in, the driver (friendly person) who drove us to places all 5 days, local food and of course people, were all good. But, by the end of second day I was craving for Indian food and mainly for some kind of spicy appetizer particularly “ hara bhara kebab”. I know it sounds weird to have such a specific craving. We googled and found a good dhaba style restaurant. It was a punjabi restaurant. We were soon in the restaurant holding menu. My eyes could not wait longer to catch a glimpse, my mouth started showing the signs, my tongue moved restlessly, all my senses were in perfect condition when I was going through the menu card. Finally I found “hara bhara kebab” on their menu and without second thoughts I ordered it. It was authentically tasty and we gave honest feedback for serving such delicious dishes that is homogeneous to what we get in India.
I have made this appetizer a lot of times but there wasn’t a chance to click a photo 😛 as you all know a recipe is incomplete without a crisp photograph. This time I captured a step by step picture which I think would be helpful for all the viewers. 😃
- Spinach leaves chopped- 1/2 cup
- Mint leaves chopped – 1/4 cup
- Basil – 1/4 cup
- coriander leaves – 1/2 cup
- green chili chopped – 2 no.s
- green peas boiled- 1/2 cup
- Potato boiled and mashed- 2 No.s
- Capsicum (green) chopped- 1/2 cup
- Coriander powder – 1/2 tablespoon
- cumin powder – 1/2 tablespoon
- Dry mango powder – a pinch
- Red chilli powder – 1 teaspoon
- cumin seeds – 1/2 teaspoon
- Garam masala powder ( all spice powder) – 1 teaspoon
- Salt – as per taste
- Ginger garlic paste – 1/2 tablespoon ( optional )
- All purpose flour & rice flour – 1-2 table-spoon
- Oil – for deep-frying
- Heat oil in a pan on a medium-high flame. Add cumin seeds. Once they start spluttering add coriander powder, red chili powder, cumin powder, garam masala powder, dry mango powder. Ginger garlic paste could be added at this stage but its optional. Sauté for 1 min.
- Add all the green leaves ( basil, spinach, coriander, mint), chopped green chili and salt. Give a stir and leave them until excess liquid oozes out of the leaves.
- Now, add nicely mashed potatoes and boiled & mashed green peas to the leaves and mix well. Once the mixture has well combined turn the flame off.
- The mixture is perfect when the consistency is similar to a roti / indian bread dough. If your mixture is too sticky, then you can add little all-purpose flour and rice flour to make it thick enough (like a non-sticky dough).
- Once the dough is ready, make round shapes and flatten them a little by gently pressing with your finger tips like a round shaped hara bhara kebab.
- Heat oil in a deep-frying pan. Fry the kebabs batch by batch. Fry them until they turn brown and crisp. Alternatively, for oil-free kebabs these can either be baked in oven or toasted with less butter on a flat pan.
- In my recipe, I have half-fried the kebabs in oil and then toasted them on a non-stick flat pan.
- Apply little oil on your palms to make kebab shapes so that the dough doesn’t stick.
Now, its serving time! I served my hot and spicy “hara bhara kebab” with a salubrious avocado side dish. I was bored with regular sweet chutney and ketchup, so I thought, why not try a fusion here?? Indian appetizer with a western dip…..!!! I served the kebabs with Guacamole dip (mashed avocado & a dash of lime). It doesn’t just sound good !!! taste it and you will know 😃