Hara bhara kabab recipe | How to make hara bhara kabab | Veg kabab

Hara bhara kabab recipe – A healthy & delicious Indian vegetarian snack made with spinach, potatoes and green peas. Kabab is a piece of meat or vegetable most commonly char grilled. Rajma kabab, soya kababs, corn kabab & hara bhara kabab are some of the vegetarian kabab that make a perfect snack. These are also be served as a starter. They are a quick energy booster suitable to all including toddlers.

Hara bhara kabab are best when served just out of the pan since they are crispy. They tend to loss the crispness when cooled down because they are not deep fried. Instead of deep frying, alternately these kababs can be baked. They can be served any time of the day with a Green chutney or kabab chutney.

If you have kids who love burgers, then they may like these hara bhara kabab as patties in veg burger. Fill the burgers with some tomato ketchup or eggless mayo. You can also make a yummy chaat by adding dates tamarind chutney, sev, onions, tomatoes topped over it.

Hara bhara kabab are my kids’ favorite and they love these in their burgers.

For more kabab recipes, you can check
Veg seekh kabab
Chicken kebab
Reshmi kabab

You can also find more healthy snacks recipes here.

Hara bhara kabab recipe

You may like to check this collection of Palak recipes. Some of the popular ones are
Palak paneer
Palak paratha
Dal palak

Preparation for hara bhara kabab – step by step photos

1. Boil potatoes in whatever way you prefer to. They should be just cooked and not mushy. I cooked in a pot with little water. You can steam them as well. Take care not to overcook. Once done, remove them with a slotted spoon to a colander. Drain off any excess water. Reserve the stock if cooked in a pot.

2. Dry roast besan in a pan till the raw smell is gone. You should begin to smell the flour good. Transfer this to a plate to cool.

3. Pour 1.5 tsps oil to a pan. Fry ginger garlic paste till the raw smell is gone.

4. Add green peas and chilies. Fry for about 4 to 5 minutes. If the peas are not tender, you will have to cook for a little longer. Since we are not going to deep fry the patties, peas will not be cooked much further. So we need to cook until the raw smell of the peas is gone.

5. Sprinkle amchur, garam masala and salt. Stir it and saute for a minute. You can also saute spinach in this mixture for 4 to 5 mins. Set aside to cool completely.

 

Preparing spinach for hara bhara kabab

6. Clean and wash spinach several times. If you have not sauteed spinach with green peas then you will need to follow this step. Bring little water to a boil and add spinach to the boiling water. I used the potato stock from step 1.

7. Boil it just for 2 minutes. Same here spinach doesn’t get cooked much further in patties. So we need to boil for 2 minutes for the raw smell to go away.

8. Immediately remove the spinach using a slotted spoon. Then add to a bowl filled with cold water. Drain off to a small colander. Discard the cold water. You can add the potato spinach stock to soups or refrigerate for further use.

Blending spinach for hara bhara kabab

9. Make sure there is no excess water in spinach. Then add spinach, green peas masala and coriander leaves to a blender. Next blend till smooth.

10. Mash the potatoes. my kids like tiny chunks of potatoes in the kebab so i left some tiny bits.

11. Add the pureed peas mixture and chick pea flour as well. If you do not have chick pea flour, you can replace it with dried bread crumbs. But flour lends a nice flavor.

12. Mix everything well. You should get a fairly stiff dough. Otherwise the kebab will turn soft and soggy from inside. Add bread crumbs as needed. If the mixture is not stiff enough or you want the patties to be very crispy.

How to make hara bhara kabab

13. Next heat a tawa and add 1 tbsp oil for each batch. Take small portions of the dough and make balls. Flatten them as needed. Fry on both the sides. You can even coat the patties in dry bread crumbs. Set the patties aside for 5 to 7 minutes for the crumbs to stick well.

14. You may get a green colored to deep brown patties depending on the flame. A high flame yields fairly browned but crispy patties in little time. If frying on a low flame, you can prevent them from turning brown. But takes a lot of time to make them crispy.

Serve hara bhara kabab with a sauce or chutney. We served with mint chutney and homemade tomato ketchup. These can also be served as patties to make a burger.