Hara Kebab

Hara Kebab Recipe - Delicious South Indian Vegetarian Dish

Region / culture: South India | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Hara Kebab is a popular vegetarian dish made with a mixture of pureed spinach and fenugreek leaves, chickpea flour, and spices. These kebabs are pan-fried to perfection, resulting in a crispy exterior and a soft, flavorful interior.

History

Hara Kebab originated in the Indian subcontinent, where it is a popular appetizer or snack. The dish is believed to have been created as a vegetarian alternative to traditional meat-based kebabs, providing a flavorful and nutritious option for those who do not consume meat.

Ingredients

0.5 cup of pureed spinach leaves
0.5 cup of pureed fenugreek leaves
0.5 cup of chickpea flour
2 tsp of finely chopped ginger
2 tsp of finely chopped green chillies
0.5 tsp of chilli powder
2 tbsp of ghee for pan frying
1.5 tsp of salt

How to prepare

Clean, wash, and blanch the fenugreek and spinach. Leave them in a colander to drain.
Squeeze out the excess liquid and grind the greens into a paste.
Mix in the chickpea flour, chili powder, ginger, and green chilies.
Leave the mixture to rest for 15 minutes.
Shape the mixture into balls of the desired size, and then flatten them slightly. If the mixture is not thick enough to shape, do not worry, you can drop spoonfuls directly into the pan.
Heat a non-stick frying pan with a thin layer of ghee, and place the kababs in it over high heat.
Turn the kababs and continue cooking over medium heat until they are browned, first on one side and then the other.
Serve the kababs accompanied by green chutney.

Variations

Add grated paneer or tofu to the kebab mixture for added protein and texture.
Experiment with different spices such as cumin, coriander, or garam masala for a unique flavor profile.
Substitute the chickpea flour with besan or cornflour for a different texture.

Cooking Tips & Tricks

Make sure to squeeze out excess liquid from the blanched spinach and fenugreek leaves to prevent the mixture from becoming too wet.

- Let the kebab mixture rest for at least 15 minutes to allow the flavors to meld together.

- Use a non-stick frying pan and a thin layer of ghee to ensure that the kebabs cook evenly and develop a crispy exterior.

- Serve the kebabs hot with a side of green chutney for a delicious and satisfying meal.

Serving Suggestions

Hara Kebab can be served as an appetizer, snack, or even as a main dish with a side of rice or naan bread. Pair it with a fresh salad or yogurt raita for a complete meal.

Cooking Techniques

Pan-frying is the preferred cooking technique for Hara Kebab, as it allows the kebabs to develop a crispy exterior while remaining soft and flavorful on the inside.

Ingredient Substitutions

If you do not have fenugreek leaves, you can use spinach or any other leafy green vegetable. Similarly, you can substitute ghee with oil for pan-frying the kebabs.

Make Ahead Tips

You can prepare the kebab mixture in advance and refrigerate it for up to 24 hours before shaping and cooking the kebabs. This allows the flavors to develop and makes the cooking process quicker.

Presentation Ideas

Serve the Hara Kebabs on a platter garnished with fresh herbs, lemon wedges, and a drizzle of yogurt or chutney. You can also skewer the kebabs with toothpicks for a more elegant presentation.

Pairing Recommendations

Hara Kebab pairs well with a variety of dishes such as biryani, pulao, or even a simple dal and rice. It also goes well with a refreshing mint or coriander chutney.

Storage and Reheating Instructions

Store any leftover Hara Kebabs in an airtight container in the refrigerator for up to 3 days. To reheat, simply pan-fry the kebabs on low heat until heated through.

Nutrition Information

Calories per serving

Each serving of Hara Kebab contains approximately 150 calories.

Carbohydrates

Each serving of Hara Kebab contains approximately 15 grams of carbohydrates.

Fats

Each serving of Hara Kebab contains approximately 8 grams of fats.

Proteins

Each serving of Hara Kebab contains approximately 5 grams of proteins.

Vitamins and minerals

Hara Kebab is rich in vitamins A, C, and K, as well as minerals such as iron, calcium, and potassium.

Alergens

Hara Kebab contains gluten from chickpea flour and dairy from ghee. It may not be suitable for individuals with gluten or dairy allergies.

Summary

Hara Kebab is a nutritious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a healthy and delicious option for vegetarians and meat-eaters alike.

Summary

Hara Kebab is a delicious and nutritious vegetarian dish made with pureed spinach and fenugreek leaves, chickpea flour, and spices. It is a versatile dish that can be served as an appetizer, snack, or main course, and is sure to be a hit with your family and friends.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Hara Kebab. It was many years ago, when I was just a young girl living in a small village in India. I had always been fascinated by the art of cooking, and I would often spend hours watching my mother and grandmother prepare delicious meals in our humble kitchen.

One day, a distant relative came to visit us from the city. She was a well-traveled woman who had sampled cuisines from all over the world. As we sat down to enjoy a meal together, she began to tell us about a special dish she had tried during her travels - Hara Kebab. She described it as a flavorful and aromatic dish made with fresh herbs and spices, and I was immediately intrigued.

I begged her to share the recipe with me, and she graciously agreed. As she began to recite the ingredients and cooking instructions, I felt a rush of excitement. This was a dish unlike anything I had ever tasted before, and I knew that I had to learn how to make it myself.

After our guest left, I immediately set to work gathering the necessary ingredients. The recipe called for a variety of fresh herbs such as coriander, mint, and green chilies, as well as ground spices like cumin, coriander, and garam masala. I carefully measured out each ingredient, taking care to follow the instructions exactly as they had been given to me.

As I mixed the herbs and spices together, a wonderful aroma filled the kitchen. I could already tell that this dish was going to be something special. I then added in some minced lamb meat and mixed everything together until it formed a smooth and fragrant paste.

The next step was to shape the mixture into small patties and cook them until they were golden brown and crispy on the outside. I heated up a skillet and carefully placed the patties on it, listening to the sizzle of the meat as it cooked. The smell that wafted through the kitchen was intoxicating, and I could hardly wait to taste the finished dish.

Finally, the Hara Kebabs were ready. I plated them up and served them alongside some fresh naan bread and a cooling yogurt raita. As I took my first bite, I was transported to a world of flavor and spice. The kebabs were tender and juicy, with a perfect balance of heat and freshness from the herbs and spices.

I knew then that this recipe would become a staple in my cooking repertoire. I made it for my family and friends, who all raved about its delicious taste. I even shared the recipe with some of my neighbors, who were equally impressed by the unique and exotic flavors of the dish.

Over the years, I have continued to make Hara Kebab for special occasions and family gatherings. It has become a beloved tradition in our household, a dish that never fails to impress and delight all who taste it. I am grateful to that distant relative who introduced me to this recipe, and I will always treasure the memories of that first taste of Hara Kebab.