Chana Saag Hara Bhara Kabab2017-03-08
- Yield : 8/10
- Servings : 2
- Prep Time : 30m
- Cook Time : 20m
- Ready In : 50m
Enjoy the last few days of winter fresh veggies. Will miss the vibrant green Ponkh, fresh garlic chives, sarson and my favorite the tender chana saag. Found a bunch of tender chana saag a few days back. These tender leaves have enormous flavor in them. Made subjis and kadhis out of these versatile leaves which turned out to be yum…but I wanted to experiment more. Having tried harabhara kababs in loads of restaurants, I found the underlying bitterness of the palak to be a put off. These chana leaves gave the kabab an entirely different twist. I have used very few spices here so that the basic flavours are not overpowered.
Instead of boiled peas, fresh boiled green chana can also be used.
I have garnished them with micro greens just to add to the nutritive value.
- 1 bunch cleaned chana saag leaves
- 1 cup boiled peas
- 2/3 potatoes
- 4/5 green chillies
- 5/6 garlic cloves
- 1 tsp garam masala
- 1 tsp Namak Shamak
- oil for frying
Wash, clean and chop the saag leaves. Finely chop the green chillies and the garlic cloves. Boil the peas.
Heat 1 tsp of oil in a pan. Add the chopped garlic and green chiliies and saute.
Add the chopped saag leaves, boiled peas, garam masala and salt. Cook till saag leaves are cooked.
Add the mashed potatoes and combine well. Allow the mixture to cool down.
Roll into kababs or tikkis and shallow fry.
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