#5pm#chefbypassionHara bhara kebabs are vegetarian kebabs made of spinach, green peas, potatoes, herbs and basic spices. These pan fried hara bhara kebabs are nutritious and delicious with the goodness of greens and health.My daughter has a strong dislike for greens, green peas and sprouted moong. So inorder to make her consume these, I made some changes in this kebab. She didn't know what went into the making of this kebab. As soon as it was ready, she ate it. She eating it means she liked it. I am happy I made her eat what she dislikes because it was the question of eating healthy. I don't mind the kebabs not looking hara like it's name.

This kabab hardly take 10 to 15 minutes #colourgreen #itsprocessoverproduct

Very popular starter in India. It is made of potatoes, spinach, green beans, peas. It’s nutritious as well as delicious.These kababs can be baked too.

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#HFFmonsoonspecial#greenveg /post -2The name itself suggests that these are green kababs made with spinach,beans or peas and other green vegetables.Adding green vegetables makes it healthy and if it is shallow fried.Deep fried gives an extra crunch to the kababs and the excess oil may be absorbed when frying and draining them on kitchen tissues.Serve this delicious starter item with any dip of your choice and is a sure heat at any parties.

Crispy tasty appetiser

Chapli Kabab is one of the most famous kabab in India & Pakistan. India is known for its rich culture and heritage. But when it comes to food, the curries and kababs are in another league. No meal in Indian cuisine is complete without Kabab. They have their own identity and uniqueness. A tougher stand out. So here is Chapli Kabab recipe from the abundant recipes that India has to offer. Chapli Kabab is originally from Afghanistan but widely accepted elsewhere, Specially India.

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#SSMD#restaurantstyle

This Kabab is very easy to make.#InMyStyle

Today I am sharing the recipe of chapli kabab by one of my favourite chefs, the late Chef Zakir. I used to watch his cooking shows and learned a lot. Chef Zakir was an expert on Pakistani cuisine as well as international cuisine. He passed away in April of this year.Chapli kabab are thin ground beef patties made with aromatics and spices. Unlike your usual grilled kababs, Chapli Kababs are fried so they’re browned on the outside and tender on the inside. Chapli Kabab have a unique flavour, with ingredients like dried pomegranate seeds (anardana) to lend them a slight tang and coarsely ground coriander to enhance their already crispy exterior.Authentic Chapli Kababs are typically a medium to large flat patty, weighing around 75-100 grams per piece. They are typically about 1-2 inches in thickness. One of the characteristic features of Peshawari Chapli Kebab is its traditional cooking technique, which involves shallow (almost deep) frying the kebabs in a pan rather than grilling them.The name “chapli” is derived from the Pahto word “chaprikh/chaplet” which means “flat” and alludes to the flat, round and flattened shape of the kabab.Originally a delicacy in Khyber Pakhtunkhwa province of Pakistan, in the city of Peshawar, they are now a popular street food and restaurant favourite throughout Pakistan.The dish’s rich history and unique flavor profile make it a favorite among food enthusiasts looking to experience the traditional flavors of the region.#june2026