Hara Bhara kebab or Hariyalli tikki
Harriyalli tikki or Hara Bhara kebab is a delicious and a very tempting snack. It is a healthy, vegetarian version of kebabs with a tasty blend of ingredients for those who love kebabs but are vegetarian.
“Hara” in Hindi means the green color and “Bhara” means whole-sum. The Hara bhara kebab gets its name and wonderful green color from spinach and green peas.
Hara Bhara kebabs are made with the mix of boiled spinach, boiled green peas, and boiled potatoes mashed together with chopped onions, green chilies, grated ginger, coriander leaves and salt. This mixture is then added with little corn flour to bind the mixture well to hold into a tikka or ball shape, and then they are shallow fried as a tikki or deep fried as a kebab. Serve these hot hara bhara kebab as a snack or appetizer with some spicy and tangy chutney or sauce.
“Hara” in Hindi means the green color and “Bhara” means whole-sum. The Hara bhara kebab gets its name and wonderful green color from spinach and green peas.
Hara Bhara kebabs are made with the mix of boiled spinach, boiled green peas, and boiled potatoes mashed together with chopped onions, green chilies, grated ginger, coriander leaves and salt. This mixture is then added with little corn flour to bind the mixture well to hold into a tikka or ball shape, and then they are shallow fried as a tikki or deep fried as a kebab. Serve these hot hara bhara kebab as a snack or appetizer with some spicy and tangy chutney or sauce.
Ingredients:
4 Medium potatoes – boiled
1 Cup green peas – shelled and boiled
1 Cup boiled spinach
2 Tablespoons of chopped coriander leaves
1 Tablespoon fresh grated ginger
1 Medium green chili- fine chopped
3 Tablespoons fine chopp onions (optional)
4 Tablespoons corn flour or Besan (Gram flour) as needed
1 Teaspoon salt or to your taste
Cooking measurement conversion
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4 Medium potatoes – boiled
1 Cup green peas – shelled and boiled
1 Cup boiled spinach
2 Tablespoons of chopped coriander leaves
1 Tablespoon fresh grated ginger
1 Medium green chili- fine chopped
3 Tablespoons fine chopp onions (optional)
4 Tablespoons corn flour or Besan (Gram flour) as needed
1 Teaspoon salt or to your taste
Cooking measurement conversion
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Potatoes
Green Peas
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Spinach
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Chopped onion
Besan
Oil
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Grated Ginger
Salt
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Chopped green chili
Coriander leaves
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Directions:
1. Wash add potato in a pressure cooker or a in a pot, add water. Close the cooker
and boil potatoes.
1. Wash add potato in a pressure cooker or a in a pot, add water. Close the cooker
and boil potatoes.
Add potatoes in pressure cooker
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Close the Pressure cooker
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2. Once the pressure of cooker goes down open the cooker and check boiled
potatoes by inserting a knife or fork in the center, it should go in easily all the
way to the center without any efforts, it means the Potatoes are done.
3. In a strainer pour the water out and let the potatoes cool down.
potatoes by inserting a knife or fork in the center, it should go in easily all the
way to the center without any efforts, it means the Potatoes are done.
3. In a strainer pour the water out and let the potatoes cool down.
Open the Pressure cooker & check potatoes
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Drain the water out from the potatoes
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4. Once potatoes cool down peel the skin out.
5. With a potato shredder shred boiled potato. You could also mash the potatoes
with a fork or potato masher, but by shredding potatoes come out smooth
without any small pieces.
5. With a potato shredder shred boiled potato. You could also mash the potatoes
with a fork or potato masher, but by shredding potatoes come out smooth
without any small pieces.
Peeled potatoes
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Shred the potatoes
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6. In a pan add spinach and boil on low heat. Spinach has lot of water but if you
need add little water. (Use fresh or frozen spinach)
need add little water. (Use fresh or frozen spinach)
In a pan add spinach & and boil
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Spinach is boiled
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7. Once spinach cool down squeezed the water out from the boiled spinach.
Squeeze the water out from the spinach
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Squeezed Spinach
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8. In a pan add green peas and some water and boil.
In a pan add green peas & water
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Green peas are boiled
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9. Transfer green peas in a bowl, make sure there is no water in the peas. If there
is water in peas the pour green peas in a strainer and drain water out.
is water in peas the pour green peas in a strainer and drain water out.
Pour green peas in a strainer
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Boiled Green peas
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10. With a fork mash the green peas.
With a fork mash green peas
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Mashed Green peas
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11. Roast the Besan so that it does not taste raw.
12. In a Pan add Besan (Gram flour) and on low heat roast Besan for about 5
Minutes, while keep turning Besan so that it does not burn. Do not brown the
Besan just roast lightly to take the raw taste out.
12. In a Pan add Besan (Gram flour) and on low heat roast Besan for about 5
Minutes, while keep turning Besan so that it does not burn. Do not brown the
Besan just roast lightly to take the raw taste out.
In a pan add Besan & roast
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Besan is roasted
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13. In a bowl add grated potatoes, boiled green peas and boiled spinach and mix
them together.
them together.
Grated Potatoes
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Add spinach and Green peas
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14 . Mix in grated ginger, chopped green chilies, chopped onions, chopped
coriander leaves and salt.
coriander leaves and salt.
Mix Peas & Spinach with potatoes
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Add ginger, onions, green chilies & coriander leaves
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15. Add and mix Besan flour to the potato mix for binding.
Mix onions and other ingredients
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Add Besan and salt
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Mix Besan & Salt with potatoes well
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Hariyalli Kebabs or Tikki mix
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16. Divide the mixture into 20 to 25 equal portions or according to the size you
preferred to make the tikki or kebab.
17. Grease your hand and take a portion at a time and roll it into a cylindrical
shape for kebab shape, keep it aside on a plate. Repeat this process until all
the tikkis or the kebabs are made.
preferred to make the tikki or kebab.
17. Grease your hand and take a portion at a time and roll it into a cylindrical
shape for kebab shape, keep it aside on a plate. Repeat this process until all
the tikkis or the kebabs are made.
Take some potato mixture
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Roll the potato mixture
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Roll the ball into cylindrical shape
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Hara Bhara Kebabs
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Directions for frying the kebab:
1. Heat 2 to 3 cups of oil in frying pan or a kadhi, for 5 to 6 minutes keep the heat to high then turn it to medium high, so that oil heats up quickly, in 7 to 8 minutes oil will heat up then turn the heat down to medium. The correct temperature is important.
2. To test the oil to see if it is ready, drop a little piece of potato mix in hot oil, if it rises immediately to the surface and sizzles, the temperature is correct, if it get brown quickly it means it is too hot then turn the heat down, if it is sink to bottom and do not simmer it means it is not hot enough, and the tikkies or the kebabs will absorb too much oil and remain greasy, Adjust the heat accordingly.
1. Heat 2 to 3 cups of oil in frying pan or a kadhi, for 5 to 6 minutes keep the heat to high then turn it to medium high, so that oil heats up quickly, in 7 to 8 minutes oil will heat up then turn the heat down to medium. The correct temperature is important.
2. To test the oil to see if it is ready, drop a little piece of potato mix in hot oil, if it rises immediately to the surface and sizzles, the temperature is correct, if it get brown quickly it means it is too hot then turn the heat down, if it is sink to bottom and do not simmer it means it is not hot enough, and the tikkies or the kebabs will absorb too much oil and remain greasy, Adjust the heat accordingly.
In a pan heat oil
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Drop a little piece of Potato mix
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3. Now take 5 to 6 kebabs and one after another gently drop them into hot oil.
Gently drop the Potato rolls in oil
Rolls are simmering in oil
4. Let the rolls simmer. With a spatula flicker oil over the rolls.
Flicker oil over the rolls
5. Let the kebabs fry for 1 minute then with spatula turn the kebabs around and
let them fry.
let them fry.
Turn the rolls to other side
Rolls become light brown
6. With the spatula keep flipping the kebabs upside down for 4 to 5 minutes or
until they become crisp. Keep the heat to medium high.
until they become crisp. Keep the heat to medium high.
Rolls become golden brown
7. Once kebabs become crisp with the spatula take them out from the oil and
place them on the plate over paper towel so that excess oil is absorbed. Turn
the heat down. (Because oil is hot and you do not want other batch of kebabs
to fry quickly)
place them on the plate over paper towel so that excess oil is absorbed. Turn
the heat down. (Because oil is hot and you do not want other batch of kebabs
to fry quickly)
Take the rolls out of the hot oil
Place the Rolls over paper towel
8. Take out any dripping or pieces from oil.
Remove all the dripping from the oil
9. Repeat the process until all the kebabs are made.
10. Serve Kebabs hot with coriander chutney or tomato ketchup.
11. You may also shallow fry Hariyalli tikki on a cast iron griddle or non stick
frying pan.
10. Serve Kebabs hot with coriander chutney or tomato ketchup.
11. You may also shallow fry Hariyalli tikki on a cast iron griddle or non stick
frying pan.
Hara Bhara Kebab
Hariyalli tikki
Hariyalli tikki is as delicious as kebabs.
1. Grease your hand and take a portion at a time and roll it into a ball then press
it in between your palms to give it a flat tikki shape.
1. Grease your hand and take a portion at a time and roll it into a ball then press
it in between your palms to give it a flat tikki shape.
Roll the potato mix into a ball
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Press the Ball into Tikki
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Hariyalli tikki
|
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2. Heat a Griddle and grease it.
3. Place the tikki's on the griddle, turn the heat down to medium low and shallow
fry them in oil.
3. Place the tikki's on the griddle, turn the heat down to medium low and shallow
fry them in oil.
Heat and grease a griddle
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Place Tikki's on the griddle
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4.Let the patties fried for 2 minutes then with the spatula turn them to other side.
5. Pour oil around the patties so that they become crispy.
5. Pour oil around the patties so that they become crispy.
Turn the tikki's to other side
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Pour oil around Tikki's
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6. Let the patties fried for 2 minutes then with the spatula turn them to other side and fry them for 2 minutes then flip them back and fry. For 8 to 10 minutes keep flipping the patties around after every 2 minutes, so that they get fry evenly from both sides.
7. Once the patties become crispy and golden brown from both the sides take
them out from the griddle and place them on a plate over paper towel so that
extra oil is observed.
7. Once the patties become crispy and golden brown from both the sides take
them out from the griddle and place them on a plate over paper towel so that
extra oil is observed.
Tikki's are fried
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Place tikk's over paper towel
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Hariyalli Tikki
Green chutney
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Ketchup
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Tips:
1. If your kebabs keep breaking no matter how much Besan or corn flour you add, that means you are boiling potatoes for long time. Instead of boiling potatoes in pressure cooker for 7 minutes boil for 5 minutes. After boiling for 5 minutes turn the stove off and take the cooker to sink and run the cold water over cooker to take the pressure out. Strain your potatoes and immediately rinse them under cold water and set aside to cool down then peel them. If you have 2 potatoes then you need even less time to boil.
2. Do not use green color in the tikkis to make it look green. If you wish you may increase the quantity of spinach to give a dark green color. In that case add a little more corn flour for binding.
3. If you wish you can add paneer or any other ingredients in the tikkies or the
kebabs.
1. If your kebabs keep breaking no matter how much Besan or corn flour you add, that means you are boiling potatoes for long time. Instead of boiling potatoes in pressure cooker for 7 minutes boil for 5 minutes. After boiling for 5 minutes turn the stove off and take the cooker to sink and run the cold water over cooker to take the pressure out. Strain your potatoes and immediately rinse them under cold water and set aside to cool down then peel them. If you have 2 potatoes then you need even less time to boil.
2. Do not use green color in the tikkis to make it look green. If you wish you may increase the quantity of spinach to give a dark green color. In that case add a little more corn flour for binding.
3. If you wish you can add paneer or any other ingredients in the tikkies or the
kebabs.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Aloo tikki (Potato patties) Potato cutlets
Aloo chola tikki Bread rolls stuffed with potatoes
(Potato & chick peas mix patties)
Aloo bonda Vegetable cutlets
(Potatoes balls dip in gram flour & fried)
Aloo tikki (Potato patties) Potato cutlets
Aloo chola tikki Bread rolls stuffed with potatoes
(Potato & chick peas mix patties)
Aloo bonda Vegetable cutlets
(Potatoes balls dip in gram flour & fried)
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