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Member recipe

Hara Bhara Kebab

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Serves 4

With potato and peas

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  • 2 potato (alu)
  • 1 cup pea seeds (matar)
  • a piece ginger (adrak)
  • 2 green chilly (hari mirch)
  • few coriander leaves (dhania patti)
  • 1 tsp cumin seeds (jeera)
  • 1/4 tsp black pepper powder (kali mirch)
  • 1/2 tsp salt (namak)
  • oil for frying


    Boil, peel and grate potato. Boil peas and strain. Make a fine paste of ginger and green chilies. Finely chop coriander. Heat 1 tbsp oil in a pan and crackle cumin seeds. Now fry peas, ginger, green chilies paste, coriander, salt, and black pepper powder. Mix properly and remove it from the gas. Add this to the potatoes mixture and make kababs of long shape. Heat oil in a pan and deep fry all kababs in it until they turn golden brown. Serve them hot.

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