Hara Bhara Kebab & Introducing Lakeland’s Deep Fat Chip Fryer

Pin on Pinterest25Share on Facebook0Share on Google+0Tweet about this on Twitter0Share on StumbleUpon0Share on Yummly0Share on Tumblr0

Hara Bhara Kebab
Hara Bhara Kebab, also known as Green kebab is loaded with goodness of Spinach, Peas and Green Pepper, tossed in essential spices.

We have been quite lucky this year with the weather so far.. Winter has kicked off and it has been on and off and we do get breathers in terms of cladding with layers. Last Sunday was a total shocker for most of us as we were unprepared with the sudden dip in temperature, followed by Monday literally going to freezing in the thermal readings. But again, its a bit warm comparatively and we are enjoying every bit.

Hara Bhara Kebab

All that I need is warm bowl of Soups loaded with croutons, some fried snacks with Masala Chai and tucked in my recliner sofa watching my favourite television program.  This week kickstarted with Samosa’s Fried Chilli Bhaji, Soya Cutlet, Sabudana Vada and today Hara Bhara Kebab for snack. My husband and children are actually wondering if everything is ok with me 🙂 Trust me its the weather and my new little handy gadget –Lakeland’s Deep Fat Chip Fryer  to be blamed on. Its an addictive bug that is hard to get wear off 🙂

Hara Bhara Kebab

This Compact 1.5L Deep Fat Fryer is really safe and easy to use even for a 8 years old Lad. Once the handle is tucked in following the instructions, filled in the oil up to the minimum level, you are all ready to go. Depending upon what you are frying the temperature and time varies. Comparing the conventional method of heating  your pan loaded with Oil, this fryer is a lot safer  but it also takes a little bit more time owing to the temperature settings.

Fryer has got a dial setting of 150C – 190C and a light function to let you know when the oil the oil has achieved the required temperature.  With a cool touch handle, stainless steel casing and asy to Use Viewing window makes it secure and avoids any oil splash.  OH yes!! And a clip in the basket lets you tuck the basket onto the main unit after frying, in order to let all the extra oil drip away. The handy manual also gives you a guide to approximate frying time and temperature for various food.

This convenient little fryer is not just for Chips & Onion Rings !! It can do a lot of other things too.

Hara Bhara Kebab

Hara Bhara Kebab

500 gm spinach
1 Cup frozen green peas
1 Large Green capsicum/pepper chopped into chunks
2 tblspn chopped coriander leaves
1 tblspn freshly grated ginger
2 Nos finely chopped green chillies
1 Large Boiled Potato
A Pinch of Turmeric
1/2 tsp Garam Masala
1/2 tsp Amchur Powder
3/4 tsp Clove – Cardamom- Cinnamon powder
Salt to taste
1 tsp Cumin Seeds

Oil for frying

Blanch the spinach. Squeeze out the water and set it aside.
Heat Oil in a kadai, add the cumin seeds. Once they splutter add in grated ginger, green chillies . Saute for 1 minute.
Add chopped Green peppers and saute for about 2 minutes. Its time to add frozen green peas to the pepper mixture. Saute for another 5 minutes.If the peas are not tender, you may cook for a little longer.Add the spinach, coriander leaves along with dry spice powders and mix well. Saute until all the moisture is reduced. Ideally the mixture needs to stick to the pan. Remove from heat and set the mixture said to cool down. Grind them into a rough paste in your blender.
To the Green paste, add 1 Large grated boiled potato, breadcrumbs and cornflour. Mix them with a ladle until they combine well. Shape them into round patties, dust them into the breadcrumbs and deep fry  at 190C for 8-10 minutes in the compact fryer.

Alternatively Fry them for 2-3 minutes if you are frying the kebabs in heated oil on the hob( our conventional method). I have tried both the methods and they taste just the same.

Repeat the process for the remaining 14 of them.serve hara bhara kebab hot with chutney’s.

The mixture for hara bhara kebab needs to be well done, not runny. Even after adding 1 potato, the mixture needs more binding agent, do add one more potato and pop them back to the pan. Saute until most of the moisture is removed.

For preparing Clove – Cardamom – Cinnamon Powder, dry roast the whole spices in equal proportion(1/4 cup each). Allow it to cool and powder them. You may store them and use them in other delicacies.

Disclosure: I was sent a Lakeland 1.5l Deep Fat Chip Fryer worth 34.99£ RRP for Review. All the views expressed here are of my own and under no influence.

Freelancer Food Photographer, Recipe Developer & Food Stylist

Comments (6)

  • Woww! The kabab looks sooo yummy sandy! Simply gorgeous pics! love it! 🙂

  • Hey there, First time here. Lovely blog you got there.
    My neighbor aunty makes hara bhara kebab frequently and I always adored them with a dip. 🙂
    I am adding your recipe to try in the future. Thanks for sharing 😀

  • These look so delicious! Exactly my type of food.

  • I had not heard of Hara Bhara Kebab before but oh my goodness, they look and sound delicious! What lovely flavours you have used in them. The Lakeland Deep Fat Fryer looks very good. I don’t have a deep fat fryer but I’d definitely consider this one if I was looking!

  • wow– these are completely gorgeous.. almost too pretty to eat!

  • Never heard of a Hara Bhara Kebab but sure sounds delicious! If only I have a deep fryer in my kitchen – I’d be making all sorts of fried foods!


Write a comment