Crispy on the outside, soft on the inside, these vibrant green kebabs are packed with spinach, peas, and potatoes. A classic Indian appetizer that's both healthy and delicious, perfect with a side of mint chutney.
Experience the magic of Mughlai cuisine with this incredibly flaky, multi-layered flatbread. Each bite reveals delicate, paper-thin layers crisped to perfection with ghee. A true showstopper for any meal.
A refreshing and vibrant South Indian condiment made with fresh mint leaves, coconut, and a hint of tamarind. This classic chutney is the perfect zesty accompaniment for idli, dosa, and vada.
About Hara Bhara Kebab, Warqi Paratha and Pudhina Chutney
Fiber-rich Hara Bhara Kebabs with flaky Warqi Paratha & tangy chutney – an energy-giving, tasty treat!
This mughlai dish is perfect for lunch. With 920.84 calories and 17.880000000000003g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp
garam masala
0.5 tsp cumin powder
1 tsp salt
12 pcs cashew nuts (halved, for garnish)
0.25 cup vegetable oil (for shallow frying)
Instructions
1
Prepare the vegetables
Blanch the spinach in hot water for 2 minutes, then immediately transfer to ice-cold water. Squeeze out all excess water completely.
Boil the green peas until tender, about 5-7 minutes. Drain.
In a grinder, add the blanched spinach and boiled peas. Pulse a few times to get a coarse paste. Do not over-grind.
2
Make the kebab mixture
In a large bowl, combine the mashed potatoes, the spinach-pea paste, grated paneer, grated ginger, green chilies, and chopped coriander leaves.
Add the dry spices: chaat masala, garam masala, cumin powder, and salt. Mix well.
Heat a small pan and dry roast the besan on low heat for 2-3 minutes until it becomes aromatic. This removes the raw taste.
Add the roasted besan to the vegetable mixture. This will act as a binder. Mix everything together until it forms a non-sticky dough.
3
Shape the kebabs
Lightly grease your palms with oil.
Divide the mixture into 12 equal portions.
Roll each portion into a smooth ball, then flatten it into a round patty, about 1/2 inch thick.
Gently press a cashew half into the center of each kebab.
4
Shallow fry the kebabs
Heat 1/4 cup of oil in a non-stick pan over medium heat.
Carefully place 4-5 kebabs in the pan, ensuring not to overcrowd it.
Fry for 3-4 minutes on each side, until they are golden brown and crisp.
Remove the kebabs from the pan and place them on a plate lined with paper towels to absorb excess oil.
Repeat the process for the remaining kebabs.
5
Serve immediately with mint chutney or your favorite dip.
605cal
7gprotein
48gcarbs
42gfat
Ingredients
2 cup Maida (plus more for dusting)
0.75 cup Ghee (melted, divided)
1 tsp Salt
0.75 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of maida and 1 tsp of salt. Mix well.
Add 2 tbsp of melted ghee to the flour and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should be soft but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create the Layering Paste (Satha)
While the dough rests, prepare the layering paste. In a small bowl, whisk together 1/2 cup of melted ghee and 2 tbsp of maida until you get a smooth, lump-free paste. This paste is key to creating the distinct layers.
3
Layer and Coil the Dough
After resting, divide the dough into 8 equal portions and roll them into smooth balls.
Take one dough ball and dust it lightly with dry maida. Roll it out as thinly as possible into a large, translucent circle, about 9-10 inches in diameter.
Spread about 1-2 tsp of the prepared ghee-flour paste evenly over the entire surface of the rolled dough.
Starting from one edge, carefully fold the dough back and forth like a paper fan to create fine pleats. You will end up with a long, pleated strip.
Gently hold both ends of the pleated strip and stretch it slightly to elongate it.
Begin coiling the strip from one end, tucking it under as you go, to form a tight spiral or pinwheel. Press the loose end gently into the center of the coil.
Repeat this process for all the dough balls. Cover the prepared coils and let them rest for another 10-15 minutes.
4
Roll and Cook the Parathas
Heat a tawa or a flat, heavy-bottomed skillet over medium heat.
Take one rested coil and place it on a lightly floured surface. Gently flatten it with your palm.
With a light hand, roll it out into a circle about 5-6 inches in diameter. Do not press too hard, as this can merge the layers.
Place the paratha on the hot tawa. Cook for 30-45 seconds, or until small bubbles appear on the surface.
Flip the paratha and drizzle about 1 tsp of the remaining melted ghee around the edges and on top. Cook for another minute.
Flip again, drizzle another tsp of ghee, and cook while pressing gently with a spatula until both sides are golden brown, crisp, and the layers are visible.
Repeat for all the remaining coils, adding ghee for each paratha.
5
Serve
Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms (you can use a kitchen towel to protect your hands) to fluff it up and separate the layers.
Serve immediately with rich curries like Chicken Korma, Paneer Butter Masala, or with kebabs.
2 cup pudhina leaves (tightly packed, stems removed)
0.75 cup fresh coconut (grated)
3 pcs green chillies (adjust to taste)
0.5 inch ginger (roughly chopped)
1 tbsp tamarind paste
1.5 tsp urad dal (divided)
1 tsp chana dal
2 tsp sesame oil (divided)
0.5 tsp mustard seeds
1 pcs dried red chilli (broken in half)
0.25 tsp hing
6 pcs curry leaves
0.75 tsp salt (or to taste)
3 tbsp water (as needed for grinding)
Instructions
1
Sauté Aromatics and Mint
Heat 1 teaspoon of sesame oil in a small pan over medium heat.
Add the chana dal and 1 teaspoon of urad dal. Sauté for 1-2 minutes until they turn light golden brown and aromatic.
Add the green chillies and chopped ginger. Sauté for another 30 seconds.
Add the packed mint leaves and sauté for just 1-2 minutes until they wilt. Avoid overcooking to preserve their fresh flavor and vibrant color.
Turn off the heat and allow the mixture to cool down completely.
2
Grind the Chutney
Transfer the cooled mint mixture to a blender or grinder jar.
Add the grated coconut, tamarind paste, and salt.
Grind to a thick, smooth paste. Add water, one tablespoon at a time, only as needed to help the blades move. Scrape down the sides of the jar to ensure even grinding.
3
Prepare the Tempering (Tadka)
Heat the remaining 1 teaspoon of sesame oil in the same small pan over medium heat.
