I love hara bhara kebabs. For a barbecue menu, they can easily go on a stick and be grilled instead of fried. This recipe does need slight shallow frying the kebabs before so that they stay well on the grill.
Apart from this in vegetarian we had lots of things like bruschetta, crackers with chess and olives, fresh salad and the grilled veggies. Sikander was handling the grill with largely non-veg fare — malai tikka, chicken tandoori, seekh kebab and the likes. But I got the ultimate compliment when one friend said Ashima I like what’s coming from your kitchen more than what’s coming from the grill outside. And mind you this was not the one other vegetarian friend! 😀
Hara Bhara Kebab – on a stick
By Ashima Goyal Siraj
Preparation time: |Cooking time: |Serves: 4-6 (makes ~12 long kebabs)
1 bunch (250 gms) spinach leaves
1 cup peas, boiled
4 potatoes, boiled and grated
3 green chillies, finely chopped
1 inch ginger piece, peeled and grated
1/2 fresh coriander leaves, chopped
2 tsps chaat masala
Salt to taste
1 tbsp cornflour
Oil for shallow frying
- Roughly chop spinach leaves and blanch them in 1 cup water for 5 minutes. Remove from heat, drain and refresh by washing in cold water. Drain.
- Put the spinach leaves and peas in a chopper and chop them coarsely.
- In a large mixing bowl, mix together chopped spinach and peas, potatoes, green chillies, coriander, ginger, chaat masala, salt and cornflour. Adjust the seasoning according to your taste. You may also add more of green chillies or some red chilli powder if you like very spicy kebabs.
- Divide the mixture into 12 parts and shape into long stick rectangles.
- Slightly shallow fry the kebabs and then put them onto skewers for grilling on fire. This would ensure that the kebabs stay on the skewer.
- I had prepared these about 2 hours in advance. Before serving, grill them on fire for about 2-3 minutes and serve hot with lemon.
If you are using bamboo skewers, put them in water for about 10 minutes before putting the kebab on them. This would ensure that while the kebabs are on the grill, the stick does not go dry.