Hara bhara Kabab - Green Cutlets

I tried this recipe from Hebbar’s kitchen, with minor modifications. It was not as Hara(green) as original, but tasty nevertheless. Taste wise, this was very similar to cutlets(no surprises there), but yes, just green vegetables gives its own unique flavor. Green color surely makes it visually unique. Great appetizer for parties and potlucks. Can be prepared beforehand and fried just before serving. 

Do try!

Ingredients

Green vegetables - Spinach, green beans, peas, capsicum

Potato

Paneer - (skipped)

Green chilies

Cilantro

Salt

Oil for frying

(As needed - in this proportion)

Corn flour - 1 tbsp

Bread crumbs - 2 tbsp

Mashed potato powder - not in the original - around 2 - 3 tbsp 

Garam masala - 1/2 tsp

Chili powder - 1/2 tsp

Coriander powder - 1/2 tsp

Aamchur powder - 1 tsp 

Method

Blanch spinach - In a pot take very less water, add spinach and let it wilt. Squeeze out water and keep it aside - see notes.

In a pan sauté all cut green vegetables and peas and cut green chilies. Idea is to take out moisture as much as possible. 

In a mixie add all these vegetables and grind to a coarse paste. Take this out in a bowl, add boiled and mashed potatoes, add crushed paneer(skipped this), cilantro, all powders, salt. Mix well. Absolutely no water. If the mixture is moist, add mashed potato powder or more bread curmbs, corn flour to make it dry. The mixture has to be dense and should easily hold its shape and not sticky. Shape it in desired shape and dip it in bread crumbs. Deep fry both sides till golden brown. Serve with chutneys/ ketchup.  

Recipe Source - Hebbar’s kitchen 

Notes - 

• Use very very less water. You can drink this water or use it in making sambar. 
• More spinach will give more green color
• You can add kitchen king masala for more flavor