Starters and appetizers always set the tone of a meal. Delicious starters served in the right portions define the quality of the rest of the courses. Kebabs/Kababs are one of the most preferred kind of starters. Kababs are originally from Middle East. These need not be non-vegetarian as is the common notion. Perfectly delicious vegetarian kebabs/kababs can be made and they make great starters to a meal. Boiled potatoes generally form the base of vegetarian kebabs/kababs. Hara bhara kabab is one of the most common type of starters, loaded with goodness of green spinach and peas mixed into a base of boiled and mashed potatoes. Grated paneer adds great texture and structure to these kababs, light masalas like amchur powder add the perfect taste to wake up those taste buds. Serve these with a simple refreshing mint/pudina chutney or with plain old ketchup.
- 2 medium/1 large boiled potato
- 2 Tbsp chopped onions
- 1-2 cloves grated garlic
- 1" grated ginger
- 1 finely chopped green chilli,
- ½ Cup frozen and thawed spinach or 1 Cup finely chopped fresh spinach
- ½ Cup boiled green peas
- 1 Tsp amchur/dry mango powder
- 1 Tsp chaat masala
- Salt to taste
- ½ Cup grated paneer
- 2 Tbsp besan/gram flour
- 2 Tbsp chopped coriander
- Oil to shallow fry
- Mint chutney to serve
- Boil potatoes till soft, add green peas and boil them till soft. Set aside to cool
- Lightly dry roast besan/gram flour till it becomes aromatic
- In another pan, add thawed frozen spinach. Mix and break it up as it heats or use 1 Cup chopped fresh spinach, saute it in a Tsp of oil. Once cooled, squeeze out water from fresh spinach, reserve this for making saaru/rasam or for kneading paratha dough
- In a bowl, add boiled potatoes, peas, sauteed spinach, chopped onion
- Add grated ginger, garlic, chopped green chilli, amchur powder, chaat masala, salt and roasted besan
- Mash them together till combined
- Add grated paneer
- Add chopped coriander
- Make tikkis. Repeat for all mixture
- Shallow fry them on a griddle with oil till golden
- Serve hot with fresh mint chutney
If using fresh spinach, squeeze out the water to avoid making the mixture watery and mushy. Frozen spinach is best as you can avoid the process of squeezing out water
Adjust spices as per your taste
Shape them into any shape you like. Tikki shapes are easy to make and roast
Stepwise:
Boil potatoes till soft, add green peas and boil them till soft. Set aside to cool
Lightly dry roast besan/gram flour till it becomes aromatic
In another pan, add thawed frozen spinach. Mix and break it up as it heats or use 1 Cup chopped fresh spinach, saute it in a Tsp of oil. Once cooled, squeeze out water from fresh spinach, reserve this for making saaru/rasam or for kneading paratha dough
In a bowl, add boiled potatoes, peas, sauteed spinach, chopped onion
Add grated ginger, garlic, chopped green chilli, amchur powder, chaat masala, salt and roasted besan
Mash them together till combined
Add grated paneer
Add chopped coriander
Make tikkis. Repeat for all mixture
Shallow fry them on a griddle with oil till golden
Serve hot with fresh mint chutney
