Hara Bhara Kebab
In this recipe, tender peas, aromatic spices, and grated potatoes come together to create deliciously crispy and flavorful pea and potato kababs. Perfectly spiced and satisfyingly crispy on the outside, these kababs are a delightful snack or appetizer that will have everyone coming back for more.
— Constant Cookbook
Ingredients
- 2 potato (alu)
- 1 cup pea seeds (matar)
- a piece ginger (adrak)
- 2 green chilly (hari mirch)
- few coriander leaves (dhania patti)
- 1 tsp cumin seeds (jeera)
- 1/4 tsp black pepper powder (kali mirch)
- 1/2 tsp salt (namak)
- oil for frying
Instructions
- Boil, peel and grate potato.
- Boil peas and strain.
- Make a fine paste of ginger and green chilies.
- Finely chop coriander.
- Heat 1 tbsp oil in a pan and crackle cumin seeds.
- Now fry peas, ginger, green chilies paste, coriander, salt, and black pepper powder.
- Mix properly and remove it from the gas.
- Add this to the potatoes mixture and make kababs of long shape.
- Heat oil in a pan and deep fry all kababs in it until they turn golden brown.
- Serve them hot.
Yield
Serves 4
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