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Shahi Hara Bhara Kebab By Suraj Nishu
These kebabs are a popular North Indian snack made with plenty of leafs, veggies including spinach. I have added an extra twist to this by adding cashew nuts to the kebab making it "Shahi Kebabs"
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INGREDIENTS
- Spinach (Blanche- ¼ cup
- Boiled Peas- ¼ cup
- Boiled Green Moong – 2 to 3 spoons
- Boiled Potato – 1 piece
- Paneer – 2 to 3 spoons
- Cashew Nuts powder – ½ cup
- Coriander leaves – 2 spoons
- Green chillies - 3 to 4
- Garam Masala – ½ spoon
- 1Jeera Powder – ½ spoon
- 1Ginger-garlic paste – 1 spoon
- 1Black Pepper powder – ½ spoon
- 1Chaat Masala – ¼ spoon
- 1Lemon Juice – 2 spoons
- 1Cornflour – 2 spoons
- 1Bread Crumbs – 3 spoons
- 1Butter or Ghee for Shallow fry
- 1Salt according to Taste
- 1For Garnishing- Onion rings, green chutney and cashew nuts
PREPARATION
- In a jar, add spinach, peas, moong and grind it well. Then add paneer, coriander leaves, green chillies and grind it again. Pour out the mixture in a bowl and now add garam masala, jeera powder, black pepper, chaat masala, lemon juice, boiled potato, lemon juice and cashew nuts powder and mix it well.
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- After mixing it well, then add cornflour, bread crumbs, salt and butter and again mix it well. Now your mixture is ready. Give the mixture a shape of the Kebab and add cashew nut on top of it. Place it on a plate and keep it in a freeze for 15 minutes.
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- Now take a pan, heat ghee or butter and place the Kebabs one by one on the pan. Shallow fry it on a medium flame and fry till it gets brown in color. Take out the Kebabs and sprinkle chaat masala on it.
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- Take out a plate, garnish by adding onion rings, lemon and green chutney and serve it hot-hot. Your Shahi Hara Bhara Kebab is ready to eat.
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- Note: You can also store these Kebabs in a freezer in air-tight box for 10-15 days. Also, by adding Cashew Nuts Powder, it added a sweet taste to it which makes it Shahi and at the same time very delicious.
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