You are here: Home > Cuisine > Indian Veg Recipes > Punjabi > Punjabi Swadisht Nashta > Hara Bhara Kebab ( Punjabi Khana) Hara Bhara Kebab ( Punjabi Khana) by Tarla Dalal Ask any punjabi what his or her favorite snack or starter is and you are sure to get a common answer kebabs. Kebabs can be deep fried, shallow fried or roasted in a tandoor. Kebabs have their origin in persia. Punjabis have in their own special way made the kebab a popular dish world over. Though the first ever known kebabs were made with meat, there is a wide range of delicious vegetarian kebabs that can be prepared in your very own kitchen. The hara bhara kebab is the most popular and just one of the many punjabi kebabs to choose from. It is made with spinach and peas which give the kebab its distinct flavour and its name! rolling the kebab in bread crumbs before frying makes them crisp and crunchy. 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Close 17 Jul 2012 This recipe has been viewed 59867 times Hara Bhara Kebab ( Punjabi Khana) recipe - How to make Hara Bhara Kebab ( Punjabi Khana) Tags North Indian Vegetarian FoodPunjabi Swadisht Nashta Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins 10Makes 10 kebabs Show me for kebabs Ingredients 2 tbsp chana dal (split bengal gram)1 tsp roughly chopped ginger (adrak)1 tsp garlic (lehsun) , grated3 tsp finely chopped green chillies1/2 cup roughly chopped spinach (palak) , blanched and drained1/4 cup boiled green peas1/4 cup grated paneer (cottage cheese)1/4 cup boiled and mashed potatoes1/2 tsp chaat masala1/4 tsp punjabi garam masala , readily available3/4 bread crumbs salt to taste1/4 cup plain flour (maida) dissolved with 1/3 cup water oil for deep-fryingFor Serving tomato ketchup green chutney Method MethodClean, wash and soak the chana dal. Add the ginger, garlic, green chillies and ¾ cup of water and pressure cook for 2 to 3 whistles or until the dal is cooked. Drain and discard any excess water.Combine the spinach, green peas and cooked dal mixture and blend in a mixer to a coarse mixture without using any water.Transfer the mixture into a deep bowl and add the paneer, potatoes, chaat masala, punjabi garam masala, ¼ cup breadcrumbs and salt and mix well.Divide the mixture into10 equal portions and shape each kebab into 50 mm. (2”) flat kebabs.Dip each kebab into the prepared flour- water paste and roll in the bread crumbs.Heat the oil in a non-stick kadhai and deep-fry them till they are golden brown in colour from both the sides.Serve hot with tomato ketchup and green chutney.Handy tipHandy tipYou can also cook the kebabs on a greased tava (griddle) by following the same procedure till step 5 and cook until golden brown in colour from both the sides. Nutrient values per kebabEnergy84 calProtein2.6 gCarbohydrates10.3 gFiber1 gFat3.6 gCholesterol0 mgVitamin A517.6 mcgVitamin B10 mgVitamin B20 mgVitamin B30.2 mgVitamin C3.2 mgFolic Acid15.6 mcgCalcium27.3 mgIron0.5 mgMagnesium0 mgPhosphorus0 mgSodium8 mgPotassium51.2 mgZinc0.1 mg