Suhana Hara Kebab ( Kebabs and Tikkis Recipes)
by Tarla Dalal
True to its name, the Suhana Hara Kebab is one of the most charming starters you can think of, so charming that you’ll want to snack on it any time, any day! Interestingly, this kebab of green peas, paneer and sweet corn bound together by mashed potatoes is flavoured with cardamom powder instead of the usual savoury spices! While this gives it a unique flavour, a coating of crushed corn flakes gives it an irresistible texture too, making it a true winner in all aspects.
Suhana Hara Kebab ( Kebabs and Tikkis Recipes) recipe - How to make Suhana Hara Kebab ( Kebabs and Tikkis Recipes)
Preparation Time: Cooking Time: Total Time:
Makes 20 kebabs
1 cup grated low fat paneer
1 cup boiled green peas
1 cup boiled and crushed sweet corn kernels (makai ke dane)
1/2 cup boiled , peeled and mashed potatoes
1/2 tsp cardamom (elaichi) powder
salt to taste
1 tbsp cornflour mixed in 1/2 cup of water
1/4 cup crushed corn flakes for coating
2 1/2 tsp oil for cooking
- Method
- Combine the paneer, green peas, corn, potatoes, cardamom powder and salt in a bowl and mix well.
- Divide the mixture into 20 equal portions and shape each portion into a round, flat kebab. Keep aside.
- Dip the kebabs in the cornflour mixture and roll them in cornflakes and cook each kebab on a hot non-stick tava (griddle) on a medium flame, using 1/8 tsp of oil, till both sides are golden brown in colour from both sides. Drain on an absorbent paper and serve hot.
| Energy | 42 cal |
| Protein | 2.5 g |
| Carbohydrates | 6.4 g |
| Fiber | 0.9 g |
| Fat | 0.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 135.3 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 1.3 mg |
| Folic Acid | 5.1 mcg |
| Calcium | 74.2 mg |
| Iron | 0.2 mg |
| Magnesium | 13.8 mg |
| Phosphorus | 25.9 mg |
| Sodium | 29.4 mg |
| Potassium | 34.6 mg |
| Zinc | 0.1 mg |