Easy way to make Veg Hariyali Kebabs
Recipe Information
Veg Hariyali Kebabs
Cultural Context
Veg Hariyali Kebabs originate from the Indian subcontinent, where kebabs are a beloved street food. These vibrant green kebabs celebrate the freshness of herbs and vegetables, making them a popular choice for vegetarians. Traditionally served during festive occasions and gatherings, they have gained international popularity, often featured in Indian restaurants worldwide.
paneer
🥗Healthier: tofu
💰Cheaper: ricotta
Tofu is lower in calories and can mimic the texture of paneer.
bread crumbs
🥗Healthier: oats
💰Cheaper: crushed crackers
Oats provide fiber and are healthier, while crushed crackers are often cheaper.
Wash and soak 2 tablespoons of flaxseed in 100 milliliters of warm water for 15 - 20 minutes.
Heat 1 teaspoon oil in a pan on medium heat, add 2 teaspoons fennel seeds, 1 teaspoon grated ginger, 1/2 teaspoon green chili paste and cook it for 2 - 3 minutes.
Add 150 grams boiled green peas and mash them. Add 1/2 teaspoon dry mango powder, 1 1/2 teaspoons salt, 1/8 teaspoon black pepper, 220 grams boiled mashed potatoes and mix it well. Add 70 grams grated paneer and mix it well again.
Add 2 tablespoons chopped mint leaves, 1/2 tablespoon fenugreek and mix well.
Let the mixture cool down before making lime size balls.
Take some mixture on your hand and shape them in balls kebab.
Now take one kebab, roll it in corn flour, then dip it in the slurry mixture and coat it well. Then roll them in bread crumbs. Repeat this with all the kebabs.
Heat oil in a pan. Put the kebabs on it.
Cook on low or medium heat until golden brown from all sides.
Serve hot with ketchup.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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