Hariyali Kebabs are an Indian which is in the shape of a patty or a roll.These spinach kebabs are melt in the mouth and get their green color from it.
Hariyali Kebabs get their green colour from the spinach and peas . To get a beautiful green you must blanch the chopped spinach . Boil water and keep ice cold water ready . As soon as the water boils add the spinach , let it cook for just 30 secs . Yes that’s enough . Remove with a slotted spoon and immerse in the iced water . Remove again with a slotted spoon . You shall see lush green spinach .
While making these Hariyali kebabs , you need to remove the moisture , so take a muslin cloth and place both spinach and peas and squeeze the water . Now remove in a mixing bowl and add rest of the ingredients and shape into small kebabs , garnishing with cashew halves .
This week I have chosen to cook Kebabs under the theme Anything you can Snack On . Yesterday it was Subz Tawe ki Shami , those were made on a griddle but today’s Kebabs are shallow fried. Kebabs can also be grilled on charcoal or deep fried. All kebabs are best served with onion rings , lemon and a nice green chutney .
The Kebabs are nutritious as well as delicious , serving them with a paratha turns them into a complete meal . So enjoy these Hariyali Kebabs while I dish out another one for tomorrow .
1/2 cup spinach , blanched
1/2 cup green peas, pulsed in a mixer
1/2 cup raw banana, boiled
1/2 cup cottage cheese
1 tbsp ginger garlic paste
1 tsp green chilly paste
2 tbsp daliya powder
2 tbsp peanuts , coarsely crushed
1 tsp kasoori methi
1/2 tsp garam masala
1/2 tsp chaat masala
1/2 tsp coriander powder
1/2 tsp red chilly powder
Salt to taste
Few cashews , halved
Squeeze out the water from blanched spinach and pulsed green peas .
Transfer to a mixing bowl .
Add boiled , mashed raw bananas .
Add grated cottage cheese .
Now add the ginger garlic paste , green chilly paste , daliya powder and peanuts .
Add the spices and salt .
Mix well to combine all ingredients . Pinch out lemon sized balls and shape them in a patty .
Garnish with cashews . Deep fry or shallow fry .
If deep frying , take a test check when the mix is ready .
If the patties disintegrates , add some bread crumbs .
And now let’s check some other vegetarian Kebabs –
Also we have some extremely super places to enjoy these Kebabs. The Kebab Factory of Radisson has branches all over and you must try their Kebabs, they are simply mind blowing.
- 1/2 cup spinach blanched
- 1/2 cup green peas pulsed in a mixer
- 1/2 cup raw banana boiled
- 1/2 cup cottage cheese
- 1 tbsp ginger garlic paste
- 1 tsp green chilly paste
- 2 tbsp daliya powder
- 2 tbsp peanuts coarsely crushed
- 1 tsp kasoori methi
- 1/2 tsp garam masala
- 1/2 tsp chaat masala
- 1/2 tsp coriander powder
- 1/2 tsp red chilly powder
- Salt to taste
- Few cashews halved
- Squeeze out the water from blanched spinach and pulsed green peas .
- Transfer to a mixing bowl .
- Add boiled , mashed raw bananas .
- Add grated cottage cheese .
- Now add the ginger garlic paste , green chilly paste , daliya powder and peanuts .
- Add the spices and salt .
- Mix well to combine all ingredients . Pinch out lemon sized balls and shape them in a patty .
- Garnish with cashews . Deep fry or shallow fry .