Hare Chane Ke Kebab


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Green power through and through, that’s what the Hare Chane Ke Kebab is all about! A combination of ingredients like hara chana, paneer, mint and coriander makes this a iron, protein, calcium and vitamin rich recipe perfect for pregnant women, children and all others too. A combo of traditional flavour enhancers like ginger, green chillies, onions, lemon juice, etc., enhances the flavour and aroma manifold. The procedure of cooking this kebab on a tava with minimal oil instead of deep-frying it, makes this delectable snack all the more desirable.

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Soaking Time:  8 hours
Preparation Time: 
Cooking Time: 
Makes 12 kebabs
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Ingredients

Method
  1. Soak the hara chana overnight.
  2. Next day, drain, wash, add 3½ cups of water and pressure cook for 4 whistles or till the hara chana turns soft.
  3. Allow the steam to escape before opening the lid, drain well and mash it to a coarse mixture.
  4. Combine the hara chana with all the remaining ingredients in a bowl, mix well and shape each portion into an oval kebab.
  5. Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.
  6. Place 6 kebabs on it and cook each kebab on a slow flame, using ¼ tsp of oil, till it turns golden brown in colour from both the sides.
  7. Serve hot with green chutney.
Nutrient values per kebab
EnergyProteinCarbohydratesFatFibreIronCalcium
66 calories 3.0 gm 3.9 gm. 4.2 gm. 0.5 gm 0.8 mg 71.7 mg
RECIPE SOURCE : Iron Rich RecipesBuy this cookbook

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3 reviews received for Hare Chane Ke Kebab
3 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Sia MehtaOctober 12, 2010

hara chana and mint awesome combination...tastes great with chilli garlic sauce!
1 of 1 members found this review helpful

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Helpful reviews for this recipe
Reviewed October 12, 2010by Sia Mehta

hara chana and mint awesome combination...tastes great with chilli garlic sauce!

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1 of 1 members found this review helpful
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Reviewed December 03, 2010by Foodie#444130

Awesome with mint chutney! I used grated cabbage with pinch of hing instead of onions for satvic khanna..

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Reviewed June 05, 2014by n_katira

The hara chane we have always eaten roadside has been pepped up Indian masalas into a delightful iron rich snack here. Tastes too good with green chutney.

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