For as long as I remember, if some restaurant happened to have hara bhara kabab on their menu, I would never miss ordering them. Somehow the color, crunch and taste of these kababs is unbeatable! I have another variant of this Hara Bhara Kabab already on the blog – Check it out!
In this recipe, I have introduced plantains into the recipe. Plantains act like good binding agents and wonderfully complement the other veggies here. I totally skipped the deep frying part and opted to just cook these on a skillet with a little oil. Trust me – these are still as crunchy and tasty as the original kababs. Don’t take my word for it – give this recipe a try! 20 min and you will have this all ready at the dinner table 🙂
Video Recipe below:
Hara Bhara Kabab with Raw Banana (Plantains)
- 1/2 capsicum chopped coarsely
- 10-12 green beans chopped coarsely
- 2 cups chopped greens (I used spinach and amaranth, you can use any combination)
- 1/2 cup green peas
- 2 small raw bananas
- 1 cup bread crumbs (I used 3 whole wheat bread slices)
- 1 tbsp corn flour
- 1 tsp cumin powder
- 1/2 tsp coriander powder
- 1 tsp red chilli powder
- 2 green chilli
- 4 tbsp semolina (rava)
- salt to taste
- 1 tsp oil per kabab
- In a large pan, heat 1 tsp oil. Add the chopped capsicum, beans, green chillies and spinach to the pan. Add some salt and let everything cook for a few minutes. Add in the green peas at the end and then cook for 2 mins.
- Take these veggies out into a bowl and let it cool.
- Meanwhile, peel and chop the raw banana into medium sized chunks. In the same pan, add the raw banana, some water and salt. Let the raw banana cook for about 5 minutes till it becomes soft. Add water as required while cooking.
- Once the raw banana is cooked, let it cool a little. (Make sure the veggies are totally dry and don’t have extra water after cooking). Then blend all the veggies together into a smooth paste.
- In a large mixing bowl, take the blended paste. Add the spice powders and bread crumbs to this. Mix well. If you feel that the mixture is slightly sticky, add in 1 tbsp corn flour to absorb the moisture. Let the mixture sit for 5 minutes before you start shaping the kababs.
- To shape the kababs, oil your hands well. Then take 1 tbsp of the mixture and either shape it into round cutlets or longer kababs.
- Coat the kababs with semolina.
- Take a non stick skillet and keep it on medium heat. Place 3-4 kababs at a time. Drizzle 1 tsp oil on each kabab and let it crisp a little.
- Slowly flip the kababs and let the other side cook for a while. Repeat this with the rest of the mixture
- Serve these hot with some light salad and ketchup on the side.