Saturday, 28 September 2013

HARABHARA KEBAB

CHEF BB
HARABHARA KEBAB

INGREDIENT

 Boiled potatoes                               400 Gms
Boiled green peas                            100 Gms
Spinach blanched                             100 Gms
Coriander chopped                         2 tbsp
Green chilies chopped                   1 tbsp
Ginger chopped                                               1 tbsp
Chat masala                                        1 tsp
Bread crumb                                      3 tbsp
Corn flour                                            2 tbsp
Oil                                                           for deep frying
Salt                                                         to taste
METHOD OF PREPARATION
Peel and grate boiled potatoes. Mash boiled green peas. Squeeze out excess water of spinach and chop finely.mix grated potatoes, peas and spinach. Add chopped green chilies, chopped green coriander, chopped ginger, chat masala and salt. Add corn flour for binding. Divide the mixture into 25 equal portions. Shape them into a ball and then press it in between your palms to flatten it. These are now called tikkis. Heat oil in a kadhai. Deep-fry the tikkis in hot oil for 3-4 minutes. Serve hot with hara chutney.

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