Recipe of Homemade Hara Bhara veg kabab (tuver, peas & spinach)

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Prepare Award-winning Hara Bhara veg kabab (tuver, peas & spinach). It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Hara Bhara veg kabab (tuver, peas & spinach), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hara Bhara veg kabab (tuver, peas & spinach) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Hara Bhara veg kabab (tuver, peas & spinach) is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Hara Bhara veg kabab (tuver, peas & spinach) estimated approx 30 minutes.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Hara Bhara veg kabab (tuver, peas & spinach) using 21 ingredients and 6 steps. Here is how you cook it.

#GA4 #Week13 #Tuver Very interesting combination of tuver, peas and spinach.

Ingredients and spices that need to be Prepare to make Hara Bhara veg kabab (tuver, peas & spinach):

1. 1 cup green tuvar seeds
2. 1/4 cup green peas
3. 3 boiled potatoes
4. 1 cup chopped coriander
5. 200 gms spinach
6. 1/2 cup flattened rice
7. 2 tbsps dessicated coconut
8. 10-12 garlic cloves (paste)
9. 1 chopped onion
10. 2 tbsp besan(gram flour)
11. 2 tbsp semolina (soji)
12. to taste salt
13. 1 tsp turmeric powder
14. 1 tbsp lemon juice
15. 1/2 tsp dry mango powder
16. 1 tbsp chili,ginger paste
17. 1 tsp garam masala
18. Pinch asafoetida
19. 1 tsp sugar
20. 1 tsp fennel seeds
21. 1 tbsp raisins

Instructions to make to make Hara Bhara veg kabab (tuver, peas & spinach)

1. First, prepare all ingredients. Also boil potatoes, tuvar, peas, and chopped spinach.
2. Now peel potatoes, remove extra water from boiled seeds and boiled spinach. Mash potatoes.
3. Now crush boiled spinach, boiled seeds, and chopped onion in crusher. Then add flattened rice, desiccated coconut, salt, turmeric, green chili garlic ginger paste,garam masala, fennel seeds, raisins, lemon juice, sugar, chopped coriander, asafoetida, and dry mango powder. For the binding, add semolina & besan. mix everything well with your hand. add 2 tsp of spinach water for mixing.
4. Now cover & put it aside for 10 minutes. semolina will absorb water during resting time. after 10 minutes knead kabab mixture a little to make it soft. Now to make kabab, take oil into palm and take some mixture & roll round balls. press gently.
5. Now heat 2tbsp of oil in a pan on medium flame. when oil is hot, shallow fry harabhara kabab on medium to the low flame so that kabab will get cooked from inside as well. To cook evenly from all sides, keep flipping them over & over again. When you see kababs are turning brown in color on both sides, take them out. kabab is ready to serve.
6. Serve harabhara kabab with tomato sauce, green chutney. Decorate with tuver seeds and coriander.

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