Hara Bhara-Soya Kebabs Recipe

Cooking Directions

• STEP 1.Boil the spinach and green peas until they are soft. Drain and let them cool.
• STEP 2.In a blender, grind the boiled spinach, green peas, and soya chunks into a smooth paste.
• STEP 3.Transfer the paste to a mixing bowl and add breadcrumbs, ginger-garlic paste, chopped coriander leaves, and spices. Mix well.
• STEP 4.Shape the mixture into small kebabs and shallow fry them in a pan until they are golden brown on both sides.
• STEP 5.Serve the Hara Bhara-Soya Kebabs hot with mint chutney or tomato ketchup.

Cooking Tips

• Make sure to squeeze out any excess water from the boiled spinach and green peas before grinding them.
• You can add some grated cheese to the kebab mixture for extra flavor.
• If the kebab mixture is too soft, you can add more breadcrumbs to bind it together.
• To make the kebabs healthier, you can bake them in the oven instead of frying.

Storage and Serving

• These kebabs are best served hot and fresh.
• You can store any leftover kebabs in an airtight container in the refrigerator for up to 2 days.
• Reheat the kebabs in a preheated oven or on a stovetop pan before serving.