Harabhara Kabab

Harabhara Kabab


    • 250 grams fresh green garbanzos
    • 200 grams peas
    • 1/2 cup grated coconut
    • 2-tbsp. green chili paste
    • 1-tbsp. mint paste
    • 1/2 cup coriander leaves
    • 1 tbsp. garam masala
    • 2-tbsp. Sugar
    • salt
    • 2-tbsp. all-purpose flour
    • 1-tsp. raw mango powder
    • oil for frying
    • 2-tbsp.cashew-nut granules
    • 1/2 cup peanut granules


Grind garbanzo and peas. In a pot take 2-tsp. oil and heat. Add garbanzo and peas. Stir for 10 minutes on a slow heat. Mix grated coconut, green chili mint paste. Stir and add garam masala, coriander leaves, sugar, salt, raw mango powder, cashew-nut and groundnut granules and mix well. Mix all-purpose flour and make into small balls. Roast all the balls with a little oil until brown all around. Serve with tomato sauce.



      6 tomatoes

      500 grams wheat flour

      3 tbsp. Oil

      2-tbsp. red chili powder

      1/2 tsp. turmeric powder

      1/2 tsp. cumin seeds

      1/2 tsp. pepper powder

      1-tsp. chaat masala



Shift wheat flour. Cut tomatoes into the pieces. Grind them with salt, red chili powder, turmeric powder, cumin seed powder and chaat masala. Add the flour and knead. Roll out into the puries and fry in the oil. Serve with the curry.