Bhara Kabab with a Twist

Ingredients

• 2 large potatoes, boiled and mashed 2 large potatoes, boiled and mashed
• 100g paneer, crumbled 100g paneer, crumbled
• 1/2 cup mixed vegetables (carrots, peas, corn), finely chopped 1/2 cup mixed vegetables (carrots, peas, corn), finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 2 tablespoons fresh coriander leaves, chopped 2 tablespoons fresh coriander leaves, chopped
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• 1/2 cup chickpea flour (besan) 1/2 cup chickpea flour (besan)
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• Oil for frying Oil for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 10g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the mashed potatoes, crumbled paneer, mixed vegetables, onion, green chilies, coriander leaves, ginger-garlic paste, cumin powder, coriander powder, garam masala, turmeric powder, and salt. Mix well until all the ingredients are evenly combined.
2. 2.
   Shape the mixture into small oval-shaped kababs and set aside.
3. 3.
   In a separate bowl, mix the chickpea flour and breadcrumbs together.
4. 4.
   Roll each kabab in the chickpea flour and breadcrumb mixture, ensuring they are coated evenly.
5. 5.
   Heat oil in a deep pan or skillet over medium heat.
6. 6.
   Fry the kababs in batches until they turn golden brown and crispy on all sides. Remove from the oil and drain on a paper towel to remove excess oil.
7. 7.
   Serve the Bhara Kababs hot with mint chutney or your favorite dipping sauce.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are soft and easily mashable. This will ensure a smooth texture for the kabab filling.
• Paneer — If you cannot find paneer, you can substitute it with crumbled tofu or grated cheese for a different flavor profile.
• Chickpea flour — The chickpea flour helps in binding the kababs and adds a nutty flavor. If you don't have chickpea flour, you can use all-purpose flour as a substitute.

Tips & Tricks

• To make the kababs even more flavorful, you can add a tablespoon of roasted gram flour (besan) to the filling mixture.
• For a spicier version, increase the amount of green chilies or add a pinch of red chili powder to the filling mixture.
• If you prefer a healthier alternative, you can bake the kababs in the oven instead of frying them. Preheat the oven to 180°C (350°F) and bake the kababs for 15-20 minutes, turning them halfway through.

Serving advice

Serve the Bhara Kababs as an appetizer or as a main course accompanied by naan bread or rice. Garnish with fresh coriander leaves and serve with mint chutney, tamarind chutney, or yogurt raita for a refreshing contrast.

Presentation advice

Arrange the Bhara Kababs on a platter, garnish with a sprinkle of chaat masala, and serve with a side of mint chutney. For an elegant touch, you can place a small lemon wedge or a sprig of fresh mint on top of each kabab.