Hara Bhara Kabab

Ingredients

• 2 (350 g) potatoes, grated
• 1 1/2 cup frozen green peas (1 cup if using fresh)
• 1 cup broccoli, florets
• 200 g spinach (just the leaves)
• 1 tbsp salt (for blanching vegetables)
• 2-3 green chilies, finely chopped
• 1/2 cup cilantro with tender stems, roughly chopped
• 1/2 cup mint leaves
• 1" piece ginger, finely chopped
• 2 garlic cloves
• Salt to taste
• 1 tbsp oil
• 1/2 tsp cumin Seed
• 1/4 cup finely chopped greens beans
• 1/3 -1/2 cup grated carrot
• 1/4 cup finely chopped celery
• 2 tbsp chopped onion
• 1 tsp chaat masala
• 1/2 tsp Kashmiri red chili powder (optional)
• 3/4 tsp cumin Powder
• 2 -3 tsp lemon juice
• 2 tsp Kasoori Methi
• 3-4 tbsp Gram flour (Dry Roasted, use as needed) Check notes
• 3/4 cup (+) Gf Bread Crumbs
Green yogurt dip
• 1 cup roughly chopped cilantro (leaves and with tender stems)
• 1/2 cup mint leaves
• 1 green chili
• 1" ginger
• Salt to taste
• 2 tsp Lemon juice
• 1 tbsp water (for grinding it smooth)
• 3/4 cup yogurt (need not be sour), whisked smooth

Instructions

Making Green yogurt dip
1. Grind all the ingredients under yogurt dip, leaving yogurt.
2. Once the smooth green chutney forms. Add 3-4 tbsp to whisked yogurt. Mix. Refrigerate until needed.
Preparing the Veggies
3. Bring a large pot of water with salt to boil and fill a large bowl with cold water and ice.
4. Add in the frozen peas. After 3 minutes add broccoli.
5. Remove the broccoli and peas with a skimmer and immediately plunge into the bowl of ice water. After your vegetables have cooled fully, remove them with a mesh strainer. Add more ice to the bowl of cold water.
6. Add spinach to the boiling water. Since I am using baby spinach, I turn off the heat after 30 seconds. Leave in hot water for another 30 seconds then immediately transfer spinach from boiling water to ice cold water. Squeeze out as much water as possible using the back of a spoon and wire mesh or your hands. (Up to this point you can prepare everything a day in advance and refrigerate it, including boiling potatoes and roasting gram flour).
7. Coarsely grind the blanched veggies along with cilantro, mint leaves, green chilies, garlic, and ginger) without adding any water.
Mixing the kabab mixture
8. Heat 1 tbsp olive oil in a pan and add cumin seeds. When they splutter add kasuri Methi. Next add chopped onion, followed by celery, green beans, and grated carrot, Sauté for 2-3 minutes. Then add the coarsely chopped green veggies. Cook until most of the moisture evaporates.
9. Cool the mixture completely. Add grated potato . Season with salt, lemon juice, cumin powder, chaat masala. Add bread crumbs and roasted besan (at first add only 2 tbsp, then pan cook one small kabab. If it breaks then add more gram flour)
10. Divide the dough into 18-20 equal portions. Roll them to balls. Flatten them to a shape like patties. Keep them aside.
Cooking the kababs
11. Heat a non stick pan with 2 oil. ( I normally cook in two pans at the same time). When the pan turns hot, place the (4-5) hara kababs in pan and cook them until golden brown crust forms on both sides. Add 2 tsp oil for each batch.
12. Serve hara bhara kabab with green yogurt dip and ketchup.

Notes