The affair with kababs continues.The pleasant weather of September, it was raining here then, (late rains) and these kababs made a wonderful treat. When I saw this Veg Seekh Kabab on my dear friend Piyali Sekhar Mutha’sblog, I could not desist. The recipe can be read here.They looked delicious and I knew it would be liked by my children. Last week. I had made these and they were really good. Now, sharing it here with you all.
Hara Bhara Kabab is a popular kabab made using spinach, potato and green peas. This green filled savoury is much relished and sort after snack. It is a healthy snack with the goodness of spinach and green peas in it. It is ideal to serve as an appetiser or evening snack.
Hara Bhara Kabab is ideal to serve as an evening snack. It is ideal finger food for children or as an appetizer for a get-together, it is loved by all. Without much ado, here is the recipe for this one.
hara bhara kabab
Hara Bhara Kabab Recipe
Ingredients :
1 cluster (bunch)Spinach
3 boiled potato
1 cup green peas boiled
2 green chilly
1 inch ginger
2 tablespoon bread crumbs
1 teaspoon chat masala
salt to taste
1 teaspoon cornflour
oil for shallow frying
a few cashew nuts
Method:
Remove the stalk, wash and boil the spinach leaves (sans water) for three minutes. When cool grind it with ginger and green chilly to a smooth paste.
Make a paste of the green peas.
Take a bowl and add the potatoes, green peas and the spinach paste. Add bread crumbs, chat masala and salt to it. Mix well.
Make a paste with cornflour in another bowl and keep aside.
Make flat balls of the mixture.
Heat a skillet, take a ball of it and dip in the cornflour mixture, and put a cashew over it.Place it on the skillet and put a little oil on it.
Roast until golden in colour on both sides.
Alternatively you can deep fry it.
Serve hot with any dip or sauce of your choice.
Evergreendishesdev
Hara Bhara Kabab
Hara Bhara Kabab is a delicious snack made with spinach, peas and potato.
Remove the stalk, wash and boil the spinach leaves (sans water) for three minutes. When cool grind it with ginger and green chilly to a smooth paste.
Make a paste of the green peas.
Take a bowl and add the potatoes, green peas and the spinach paste. Add bread crumbs, chat masala and salt to it. Mix well.
Make a paste with cornflour in another bowl and keep aside.
Make flat balls of the mixture.
Heat a skillet, take a ball of it and dip in the cornflour mixture, and put a cashew over it.Place it on the skillet and put a little oil on it.
Roast until golden in colour on both sides.
Alternatively you can deep fry it.
Serve hot with any dip or sauce of your choice.
Pin it for later:
Hara bhara kabab is a delicious snack from North Indian cuisine.
If you ever make this hara bhara kabab recipe or any of my other dishes, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected. Subscribe to get all updates in your inbox. Happy Cooking !
Ragda Paatis is a very popular chaat . It is a one filling meal. It can be easily prepared if you have the soaked peas. Potato tikkis or patties are prepared and served with a delectable dish of peas, topped with various chutneys.
With this dish on mind, I was on the look out for this recipe from various sources. Nothing seemed to appease me.Atlast, I prepared my sister Gayatri’s recipe and it turned out awesome. Without much ado let me take you to the recipe. This post is also a part of our Culinary Hoppers Team with the theme “Chaats ”
Note : Patties kept on the skillet are rightly cooked. The picture below was taken prior and I was unable to taken another picture again.
For serving :
green chutney
sweet chutney
small sev
Let’s get cooking Ragda Patties in steps :
To make ragda
Boil peas in a pressure cooker for three whistles. They should be tender.
Take oil in a kadai and saute the onions until translucent. Add the ginger garlic paste and let cook for some time. Then, add the tomatoes and allow to cook for sometime.
Add the coriander powder, garam masala , chilli powder and salt. Mix well. Allow the spices to blend together.
Mash the peas with the ladle and mix into the kadai. Allow to cook for sometime on slow flame.
Remove and keep aside.
Ragdapatties
To make patties :
Boil the potatoes and keep aside.
Peel the skin and mash them. It is good to add cold water, peel and mash. Allowing them to cool, makes them hard.
Make a paste of coriander and green chilly.
Mix corn flour, paste and salt together.
Heat a flat skillet.
Make round,flat thick balls as tikkis.
Smear a little oil on the skillet and keep these tikkis.
On a slow flame, cook them on both sides until golden brown in colour.
Take a note :
Keeping the flame low ensures even cooking of the patties.
You can make around seven to eight at a time.
To serve :
Take a plate and arrange two patties on it. Pour two tablespoon of prepared ragda over them. Add some sweet chutney and green chutney over it. Finally, decorate with sev and serve ragda patties.
Ragada Patties
Other recipes of Culinary Hoppers are listed below
Among the savoury snacks of south india, the most cherished is mirchi bajji, stuffed chilli pakodas which are deep fried in batter of gram flour. Nothing to beat that I beleive followed by onion pakodas. A plate of murmura with these fried snacks, was the most enjoyable pasttime for us during college days , nostalgic memories flooding with this here !
The daily food seems to bad to indulge and calls for a change. Fried food seems to be tasty while eating and liked by all. I do not prepare often but children do love these ! (more…)
Samosa are an all time favourite snack relished by young and old alike. Crispy, triangular shaped, filled with tasty fillings and deep fried make sumptuous snack to devour anytime. Love the idea of a samosa for a weekend when children can eat and enjoy their favourite serial, isn’t it?
The filling of a samosa can be of many kind. The most popular one is the potato filling. Mixed vegetables along with boiled potatoes makes a good option. The recent trending ones are the corn samosa, paneer samosa and the dry fruit samosa.
Ingredients
for the covering :
wheat flour 2 cups
salt a pinch
ghee 2tsp
for the filling :
potatoes 3 boiled
onion 1 finely cut
green peas 1 bowl
amchur powder 1/4 tsp
coriander powder 1tsp
cumin powder 1 tsp
red chilly powder 2 tsp
garam masala powder 1/2 tsp
salt to taste
coriander leaves finely cut
Other ingredients:
flour for dusting
oil for frying
Procedure :
for the dough :
Take the flour in a wide nowl. Add ghee and salt to it. Mix it well with fingers, it should form a crumbly texture. Now, add water in small quantities and mix into a dough of thick consistency. Cover it with a damp cloth and keep it aside for 15 minutes.
Take oil in a kadai and saute the onions and remove from fire. Add the potatoes and all the ingredients. Mix well and keep aside.
Take a ball and roll into a thin circle of 5 inches. Cut it in the centre. Take one section and keep aside. Now ,you should fold into a cone .Place the stuffing and seal the sides with a little water. Heat oil in a pan, once it is hot, put two and deep fry on low flame. Keep tossing with some oil over them in between. Once they are golden, in colour, remove and put them on a tissue paper. Repeat for the remaining.
I had prepared medium sized ones.
The stuffed samosas can be put in the air fryer and made a guilt-free snack. I used my Philips Air fryer to make these guilt free snacks. In just ten minutes, crispy, tasty, guilt-free samosas were ready.
Samosa in 2 ways
Samosa is a crispy and tasty snack loved by all. It is ideal to serve as an evening snack with a cup of hot tea.
Take the flour in a wide nowl. Add ghee and salt to it. Mix it well with fingers, it should form a crumbly texture. Now, add water in small quantities and mix into a dough of thick consistency. Cover it with a damp cloth and keep it aside for 15 minutes.
Take a ball and roll into a thin circle of 5 inches. Cut it in the centre. Take one section and keep aside. Now ,you should fold into a cone .Place the stuffing and seal the sides with a little water.
Heat oil in a pan, once it is hot, put two and deep fry on low flame. Keep tossing with some oil over them in between. Once they are golden, in colour, remove and put them on a tissue paper. Repeat for the remaining.
samosa
So, here’s something to cook for the weekend ! Happy Cooking and have a great weekend ! Do subscribe to get a copy of Book of Handyhints. If you have liked this Samosa recipe, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.
Cabbage pakoda are crispy and tasty. They are ideal with a hot cup of tea. It is vegan, no onion garlic dish. It is ideal to serve with a festive platter.
A typical South Indian platter consists of a payasam, chutney, pickle, two kind of stir fry, dal made with green leaf or sambar, rasam, sweet such as holige with a dollop of ghee, or any other kind, lemon rice and fritters as bhajiya along with papad. The meal ends with curds rice.
Cabbage pakodas are crispy and tasty. They are vegan and may be made as gluten-free by opting out asafoetida. You may also use a gluten-free asafoetida..
To make good pakodas, use a cabbage that is green in colour. Shred the cabbage finely. You may add a little bit of cumin or ajwain. They not only lend a good flavour but also aid in digestion.
platter of cabbage pakoda
Cabbage Pakoda Recipe :
Ingredients :
1 small cabbage
1 cup gram flour
1 tablespoon rice flour
1/4 teaspoon asafoetida
1/4 teaspoon turmeric powder
salt to taste
1/2 bunch coriander leaves
Method :
Cut the cabbage finely into long slender shredding. Immerse in cold water and put it in a colander.
Take a wide bowl, add the cabbage and salt and keep it aside for ten to fifteen minutes.
After sometime remove the cabbage from the water and put it in a colander for sometime.
Now, put it in a bowl and add salt to it. Keep it aside for fifteen minutes.
Now, add chilly powder, turmeric powder and asafoetida to it. Mix it. Add gram flour and rice flour. Mix well.
Heat oil in a pan. Take small ball of the mixture and slowly let some into the pan. Put around eight to ten (depends on the size of the frying pan)
Deep fry on moderate heat. After sometime, turn it to the other side. Once it is done, remove them on a plate with tissue paper.
Repeat for the rest of the batter.
cabbage pakoda
About the event :
An old post got a makeover, sending this to Foodies_Redoing Old Post No 174. Participating after a long time, an old post got updated on 24/4/2026.
Subscribe to get an e-book of handyhints for free !If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.
Vada pav is a famous street food of Mumbai and is commonly known as the desi burger. It is tasty and serves as a good snack with a cup of hot tea or coffee.
Growing up, this was not common. But soon, as fast food joints started, we enjoyed them regularly. Later, one day I thought of recreating them at home and it was liked by all. Dinner is loved and memorable when we have a good menu as Vada Pav. This is the Classic Vada Pave recipe. It is one of the favourite snacks at home. Read on further to know more about the other varieties of vada pav.
Vada Pav Recipe
Ingredients that you need :
10 pav buns (outsourced )
butter
tomato ketchup
For the vada (dumpling) :
6 potatoes boiled
2 onions finely cut
1/2 teaspoon garam masala powder
1 teaspoon chilli powder
1 tablespoon coriander leaves finely cut
1/2 teaspoon amchur powder
salt to taste
For the batter :
1 bowl gram flour
1 tablespoon rice flour
1 teaspoon chilli powder
1/2 teaspoon cumin seeds
salt to taste
a pinch of soda bi carbonate
oil for frying
For the green chutney :
1 bunch coriander leaves
30 mint leaves
6 green chillies
4 cloves garlic
salt to taste
Vada Pav / Wada Pav
Method:
To make the green chutney:
Grind all the ingredients together sans water. Remove it in a bowl.
To make the vadas :
Mash the potatoes, add the onions, garam masala, chilli powder ,salt, amchur powder and coriander leaves and mix well. Mix the ingredients of the batter with a little water. It should be of semi thick consistency. Make small balls of the filling, keep aside. Heat oil in a kadai.Take a ball, dip it in the batter and slowly let a few of them in the oil. Fry till a dark hue engulfs them. Remove on an absorbent paper.
To make the vada pav :
Cut the pav bun into halves . Heat a skillet, smear some butter on it and roast it slightly. Apply tomato ketchup on one half and the green chutney on the other half. Take ,a fried dumpling, press it between palms and keep it between the two halves. Warm it on the skillet for a few seconds with a little ghee. Serve hot.
Take a tip:
The vadas can be made sans onion too. You may use green chilli and ginger paste instead of chilli powder. It is a Jain Vada Pav.
Place an aloo tikki in it and you have Aloo Tikki Vada Pav.
For the Masala Vada Pav, make a spicy red chutney with a few cloves of garlic. Smear it on the other side instead of ketchup.
To make Corn Vada Pav, make corn tikkis and place them in between.
To make Schezwan Vada Pav, smear schezwan sauce instead of green chutney. Sprinkle some spice mix over it.
To make Cheese Vada Pav, keep a slice of cheese in between along with the aloo vada.
About the event :
This is an old post which has been redone with better pictures and informative text. Sending this to Foodies Redoing Old Post_70, a fortnightly event. It was started by Renu Agarwal and since then, it’s come a long way.
Vada Pav
Vada Pav is a popular street food from Mumbai. It is now famous all over India and popular as Desi Burger.
Grind all the ingredients together sans water. Remove it in a bowl.
To make the vadas :
Mash the potatoes, add the onions, garam masala, chilli powder ,salt, amchur powder and coriander leaves and mix well. Mix the ingredients of the batter with a little water. It should be of semi thick consistency. Make small balls of the filling, keep aside. Heat oil in a kadai.Take a ball, dip it in the batter and slowly let a few of them in the oil. Fry till a dark hue engulfs them. Remove on an absorbent paper.
To make the vada pav :
Cut the pav bun into halves . Heat a skillet, smear some butter on it and roast it slightly. Apply tomato ketchup on one half and the green chutney on the other half. Take ,a fried dumpling, press it between palms and keep it between the two halves. Heat it on the skillet for a few seconds. Serve hot.
Notes
Take a tip:
The vadas can be made sans onion too. You may use green chilli and ginger paste instead of chilli powder. It is a Jain Vada Pav.
Place an aloo tikki in it and you have Aloo Tikki Vada Pav.
For the Masala Vada Pav, make a spicy red chutney with a few cloves of garlic. Smear it on the other side instead of ketchup.
To make Corn Vada Pav, make corn tikkis and place them in between.
To make Schezwan Vada Pav, smear schezwan sauce instead of green chutney. Sprinkle some spice mix over it.
To make Cheese Vada Pav, keep a slice of cheese in between along with the aloo vada.
If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.
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Menthe Kadabu is a traditional recipe from Karnataka. It makes a good menu for lunch. Small, flattened discs of wheat flour are fried and sauted in a seasoning of fenugreek leaves, garnished with coconut.
I attribute my cooking skills to my mom and mother in law and indebted to them. Both, have been good cooks during their hay days and give good guidance.
Methi or fenugreek leaves are extensively used by me. I like the pungent taste that it gives besides the nutrition.Here is one such kind where methi leaves are tossed in flattened puris. It is known as” menthe kadabu” in kannada. I am sure that you will love this recipe. Do let me know.
methi delight
INGREDIENTS :
A for the flattened puri or kadabu :
wheat flour 2 cups
chilli powder 1/2 tsp
salt
turmeric powder
asafoetida
rice flour 1tsp
B for the seasoning :
fenugreek leaves 2 bowls
chilli powder 1tsp
fresh coconut 1/2 bowl
oil for seasoning
cumin seeds 1/2 tsp
asafoetida
turmeric powder
salt
Method :
A to make kadabu or flattened puri
Mix the wheat flour with all the given ingredients into a thick dough. Keep aside for sometime.
Then, take a small ball and flatten between palms. Keep aside.
Heat oil in a kadai and fry them. Keep aside.
B For the seasoning :
Cut and wash the fenugreek leaves. Take a kadai and make the seasoning using cumin seeds. Add the washed green leaves and saute for two minutes. Then, add chilli powder,salt and fresh grated coconut and mix well. Now, add the flattened puris , simmer for two minutes and remove from flame. Methi delight is rezdy to serve.
Mix all the ingredients into a stiff dough. Keep it aside
Take a small piece of the dough, flatten between palms and keep aside on a plate. Repeat for the rest of the dough.
Heat oil and fry them.
To make the seasoning
Cut and wash the fenugreek leaves. Take a kadai and make the seasoning using cumin seeds. Add the washed green leaves and saute for two minutes. Then, add chilli powder,salt and fresh grated coconut and mix well. Now, add the flattened puris , simmer for two minutes and remove from flame. Methi delight is rezdy to serve.
Aloo Bonda is an all time favourite snack. Potato stuffed wadas are deep fried as a dumpling in chickpea batter. It makes a good snack to serve with tea.
It makes an excellent accompaniment for lunch or dinner or a good snack over a cup of coffee.
Aloo Bonda is a popular snack from Inndian cuisine. Every region has its own version of it. In South India, it is usually served as a snack. But, the usage is not limited. It is often served with breakfast menu or as an accompaniment with lunch during functions and ceremonies. As an evening snack, it tastes good with a cup of masala chai.
The making of Aloo Bonda is in four stages: 1) Boiling of potatoes 2) Preparing the stuffing 3) Making of batter 4) Deep frying
Boiling of potatoes : The potatoes should be properly boiled and cooled before using. You can either boil them in the pressure cooker or directly in a pan.
Preparing the stuffing: Here I have used onion, adding of onion is optional. You may avoid using it if you are preparing it on festive days. Garlic may be used while grinding, it is totally upto you. I have not used it.
Making the batter: The gram flour should be of a good quality. While mixing the batter, add water in small quantities. The batter should be neither too thick or thin. The batter should cover the potato balls well.
Deep frying: Put a few balls dipped in the batter at a time. Fry them on moderate flame, toss them in between. Once, they are golden in colour, remove them on a plate with tissue paper.
aloo bonda
Aloo Bonda Recipe / Potato bonda/ Batata Wada
Ingredients for the stuffing :
boiled potatoes 4
green chillies 5
onion finely cut 1
ginger 1/2 inch
finely cut coriander
salt
oil
seasoning
Mint leaves may be added,but some do not like the taste of it.
Ingredients for the batter:
gram flour 1 bowl
rice flour 2 tsp
salt
chilli powder
cumin 1/4 tsp
Method:
Mix the ingredients of the batter into a semi thick consistency.
Mash the potatoes in a bowl. Grind the coriander, chilli and ginger to a paste and keep aside.
Take oil in a kadai, make the seasoning and saute the onions, then add the paste and salt. Mix the mashed potatoes to it and keep aside. Let it cool.
Take oil in a kadai. Make small balls of the stuffing . Take a ball, dip into the batter and put it into the oil. Repeat for four to five balls. Deep fry till golden brown in colour.
Drain on a kitchen paper and serve it with tomato ketchup or green chutney.
Evergreendishesdev
Aloo Bonda / Potato Bonda
5 from 3 votes
Aloo Bonda is a popular snack from Indian cuisine. It is ideal to serve as a snack or accompaniment with any meal.
Mint leaves may be addedbut some do not like the taste of it.
Ingredients for the batter:
1bowlgram flour
2teaspoonrice flour
salt
chilli powder
1/4teaspoon cumin
Equipment
1 wide bowl
1 frying pan
1 slotted ladle
1 big plate
1 small plate
Method
Mix the ingredients of the batter into a semi thick consistency.
Mash the potatoes in a bowl. Grind the coriander, chilli and ginger to a paste and keep aside.
Take oil in a kadai, make the seasoning and saute the onions, then add the paste and salt. Mix the mashed potatoes to it and keep aside. Let it cool.
Take oil in a kadai. Make small balls of the stuffing . Take a ball, dip into the batter and put it into the oil. Repeat for four to five balls. Deep fry till golden brown in colour.
Drain on a kitchen paper and serve it with tomato ketchup or green chutney.
Notes
Ensure the filling is cooled before frying.
Garlic may be added while grinding.
You may avoid onion if you wish.
The consistency of the batter matters most. It should neither be too thin or thick.
Ajwain can be added to the batter instead of cumin.
About the event:
This is one of the first few posts which I wrote when I started in 2014. Now, I have changed the pictures and put more text in it. Sending this to Foodies Redoing Old Posts _69. I am joining after a break for sometime.
If you ever make this recipe, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further.
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