My very tasty version of Harabhara Kebab
May 10, 2020
1 CUP GRAM FLOUR
1 CUP OF PEAS
2 CUPS OF SPINACH
1 CUP OF CORIANDER
1 CUP CHOPPED BOILED POTATO (recommended for people with hypothyroidism)
1 CUP GRATED CAULIFLOWER (not recommended for people with hypothyroidism)
3-4 CLOVES OF GARLIC
2-3 GREEN CHILIES
7-8 CASHEWS
1 TEASPOON OF CUMIN POWDER
1 TEASPOON OF TURMERIC POWDER
1 TEASPOON OF CHILI POWDER
SALT TO TASTE
1 TABLESPOON OF OLIVE OIL
METHOD
When we think of kebabs, it almost always feels like a fried, excess oils draining out of it. Here’s a version which is tasty and quite healthy.
This could be an amazing Ramadan Recipe. One of my vegan clients, who is fasting during Ramadan, asked for this old recipe. I felt, why not share it with the world?
I’ve been giving (to my clients) and having these kebabs foreverrr! They are so amazing. Absolutely delicious. And you know me… I am a minimalist. I am freak when it comes to time management because I have to get a lot done in the 24 hours we all have (which also includes 6-8 hours sleep). Now, this is also a good Weightloss recipe and body building food, rather muscle building. It is rich in antioxidants, flavonoids, can provide you with your minimal meal intake of protein and carbohydrates as well.
INGREDIENTS (MAKES FOR 6 SERVINGS):
Use a blender or a food processor and add the peas, spinach, potato or cauliflower, green chilies, coriander, garlic and spices. Add a little water if you’re using a blender instead of food processor. Mix well into a paste or dough like substance. Add to bowl and then add the gram flour to this mix. Use clean hands to make a dough. It shouldn’t be runny. Make thick round cakes out of the dough with dash or brushed olive oil. You can either bake in 180°C for 20 minutes or pan fry till golden brown
. Add a cashew on top. Enjoy with homemade tomato sauce.
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