Hara bhara - soya kebabsby Soniya Saluja

Hara bhara - soya kebabsby Soniya Saluja
  • Hara bhara - soya kebabs | How To Make Hara bhara - soya kebabs (402 likes)

  • By Soniya Saluja|
    Last updated on Feb 21st

How To Make Hara bhara - soya kebabs

These patties are so versatile, they can be used in burgers, wraps for kids in school lunch box, mini sliders in a party or potluck, mix it with wheat flour while making the dough to make parathas and serve it with curd. You can make them in the 'APPE' pan too

  • Prep Time0mins
  • Cook Time35mins
  • Serves4People

Ingredients to make Hara bhara - soya kebabs

  • 1 bunch - spinach (chopped)
  • 1 cup - soya chunks or granules (boiled)
  • 1 - potato/boiled
  • Coriander Leaves - 1/2 Cup
  • 1 - green chili
  • 1 - garlic pod
  • 1/2 tbp - turmeric powder
  • 1 tbsp - dry mango powder / aam chur / chat masala
  • 2-4 tbsp - corn starch
  • 1/2 cup - bread crumbs
  • 2 tbsp - oil
  • Salt to taste

Steps to make Hara bhara - soya kebabs

  1. Boil the soya chunks for few minutes. Strain it and squeeze out all the water. Add it in a food processor and pulse till it looks like granules. (Skip this part if you are using Soya granules)
  2. In a pan add some oil, add in garlic& let it sit for 10 minutes on a very low flame till the garlic turns light golden.
  3. Add in the chopped spinach and turmeric powder.(Turmeric powder enhances the green color).
  4. Add in coriander and green chili. Cook the greens until the water has completely evaporated.
  5. Cool for sometime. Add the cooked garlic and spinach in a blender and make a fine paste.
  6. In a bowl add in the soya granules, garlic and spinach paste, boiled and mashed potato, all seasonings and 1 tbsp of corn starch
  7. Mix it properly and make small ball and flatten them slightly.
  8. Mix the bread crumbs and remaining corn starch. Roll the patties in it, coat it properly.
  9. Heat and grease a non-stick pan with some oil and cook all the patties till they turn golden brown in color from both the sides.
  10. Serve it hot with tomato ketchup or chutney.

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