Veg Hara Bhara Kabab Recipe | Spinach and Green Peas Cutlet

Veg Hara Bhara Kabab Recipe | Spinach and Green Peas Cutlet

Ingredients :
1 Bunch Spinach (Palak)
1 Cup Green Peas, Frozen Or Fresh
4 Medium Size Potatoes, Boiled And Peeled
4 Green Chillies, Finely Chopped
8 Garlic Pods, Crushed
2 Inch Piece Of Ginger, Minced
2 Cups Breadcrumbs (Can use CornFlour instead to bind)
1/2 Tsp Red Chilli Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Garam Masala Powder
1/3 Tsp Chaat Masala Powder
Salt To Taste
Fresh Coriander Leaves, Finely Chopped
Oil To Deep Fry The kababs

Preparation :
1. Boil green peas and Potatoes and keep aside. Also boil the Spinach in its own water.
2. Now blend the boiled spinach into a fine puree and take it in a big bowl.
3. Mash the boiled potatoes and add it to the bowl along with Boiled Green peas, Green Chilies, Ginger, Garlic, Salt and other Ingredients. Also add breadcrumbs and mix well to bind the mixture.
4. Now heat Oil in a deep frying pan. While the oil is heating, make small sized patties or kababs of the mixture and keep ready for deep frying.
5. Fry the kababs in Hot oil over medium flame. Fry till they turn crispy and golden brown.
6. Serve hot with Green Chutney or Tomato Ketchup.

Chef Tips :
1. For a healty option, you can opt to shallow fry them instead of deep frying.
2. You can use cornflour instead of breadcrumbs for binding the kababs.

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Handwa (Handvo) Recipe

Handwa (Handvo) Recipe

Ingredients :
Long Grain Rice – 1 cup (200 gms)
Channa Daal – 1/4 cup (50 gms)
Toor Daal – 1/4 cup (50 gms)
Urad Daal – 1 heaping Tbsp
Yogurt – 1/2 cup (150 gms)
Green Chilies – 2 – 3 or to taste, finely chopped or ground
Ginger Paste – 2 tsp
Garlic Paste- 2 tsp (approx 3 large cloves)
Opo/Bottlegourd/Doodhi/Lauki – 1.5 cup, shredded
Salt – 2 tsp or to taste
Ajwain – 1/2 tsp
Sugar – 2 tsp
Turmeric Powder – 1/2 tsp
Eno Fruit Salt – 1 tsp
Sesame Seeds – 2 Tbsp
Oil – 3 Tbsp (divided)
Mustard Seeds – 1 tsp
Asafoetida (Hing) – 1/4 tsp
Red Chili Powder – 1/2 tsp
Curry Leaves – few

Preparation :
Wash Rice and all Daals and soak them for at least 4-6 hours.
Drain water from Rice/Daal and coarsely grind them with Yogurt (if possible, do not add any additional water while grinding). Food processor or blender may be used.
In a medium size mixing bowl, add batter from above and mix in the following: Ginger, Garlic, Green Chilies, Salt, Sugar, Ajwain, Turmeric Powder and Doodhi/Lauki. Mix well.
In a small skillet, heat 1 Tbsp of Oil slightly. Add Curry Leaves and Red Chili Powder. Add this Oil mixture to the above batter and mix well.
Cover and let this batter rest for 6-7 hours or overnight (no need to refrigerate).
Add Eno Fruit Salt and mix well to make the batter foamy.
Heat a thick bottom non-stick shallow Pan,spread some oil. Take some mixture and spread into a thick circle.
Sprinkle Sesame Seeds over the top of the batter.
In a small skillet, heat remaining 2 Tbsp Oil.
Add Mustard Seeds and let them pop. Switch off the stove.
Add Asafoetida(Hing) to the oil.
Drizzle this oil seasoning over the top of the sesame seeds.
Cover and cook for 12min on medium flame.Flip and cook the other side for 10 min till light golden crust forms.
Serve hot with chutney.
Tip: To prepare the handwa, you can use the handwa vessel and bake in the oven.

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