Hemp infused Hara Bhara Kabab

 Ingredients:

  1. Chickpeas - 100 grams (Soaked Overnight)
  2. Chickpeas Flour - 2 tbsp (toasted)
  3. Hemp Flour - 1 tbsp
  4. Spinach - 200 grams
  5. Green Peas - 1 cup
  6. Potatoes - 250 grams or 2/3 medium sized
  7. Green Chilis - 1 to 3
  8. Garlic cloves - 5 - 6
  9. Ginger - 1 inch
  10. Coriander leaves - 1/2 cup (minced)
  11. Garam Masala - 1 tsp
  12. Salt - 3 tsp
  13. Chaat masala - 1 tsp
  14. Hemp Hearts - 2 tbsp
  15. Hemp Oil - 2 tbsp

Pre - Prep:

  • Chickpeas - boil in salted water preferably in a pressure cooker for 15-20 minutes or until soft.
  • Chickpea Flour - put in a pan and roast the flour for 2 minutes or until the color changes slightly.
  • Spinach - Chop well and boil in water for 3-5 minutes or until slightly wilted.
  • Green Peas - Boil in salted water until soft. Should be able to mash them easily into the mixture.
  • Potatoes - Boil in pressure cooker for 15-20 minutes or until soft.

     

      Instructions:

      1. Take a large mixing bowl and add all pre-preped vegetables and chickpeas in it.
      2. Add dry spices to the mix & mash well.
      3. Add roasted gram flour (or besan), hemp powder, hemp hearts and hemp oil to the mix and combine together.
      4. Once mix is read, lightly oil your hands and make small round balls (or of your choosing). Make sure the dough isn't too sticky.
      5. Heat a non-stick pan with 1-2 tbsp of oil, spread it well. When the pan is hot, place the kebabs on it. (You can also use an air fryer instead)
        When they are crispy golden brown, flip them gently & fry on the other side as well.
      6. Serve hot with mint chutney.