Hara bhara kabab are vegetarian kababs 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. Hara bhara kabab are most commonly found on Indian restaurant menus & are served as a starter or appetizer.
This recipe will help you to make the best hara bhara kabab, better than the ones you get in good restaurants. Plus you have the option to use the best & fresh ingredients when made at home.
Hara bhara kabab is a quick energy booster snack that can be enjoyed by anyone including toddlers. I make these kababs as a evening snack or after school snack for my kids.
Most kids are fussy to eat their greens but mine easily get convinced to eat these hara bhara kababs, palak paratha , creamy palak paneer and this aloo palak.
Kababs are usually grilled on char coal fire or tandoori ovens. But when made at home these are apt to be pan fried or baked. You can find the instructions to bake these below.
For more palak recipes, you may check this spinach curry, easy palak rice and dal palak.
For more kabab recipes, you can check
Veg seekh kabab
Dahi kabab
Chicken kebab
Reshmi kabab
You can also find more healthy snacks recipes here.
Preparation for hara bhara kabab
1. Clean and pluck 120 grams of palak (about 3½ to 4 cups). Add them to a large pot of water. I usually sprinkle some vinegar & salt over the leaves. Rest for a while and then rinse them in ample amount of water. Repeat rinsing thrice and drain them to a colander until the excess water drains up completely.
2. Boil 300 grams potatoes until fork tender, meaning they should be just cooked and not mushy. If using a pressure cooker, cook them for 3 to 4 whistles. To cook in Instant pot, cut each large potato to 2 pieces & place them on the trivet. Pressure cook them for 6 mins. Cool them and peel.
3. Pour 1 teaspoon oil to a pan. Fry ¾ inch ginger (chopped) and 1 to 3 green chilies for 30 seconds. I used only 1 as my kids’ can’t eat hot foods.
4. Add 1 cup green peas. Saute on a medium high flame for 4 to 5 minutes until soft & tender. If the peas are not tender, you will have to cover and cook for a little longer. Since we are not going to deep fry the patties, peas will not be cooked much further.
5. Add spinach and saute on a medium high flame until the leaves wilt completely. Ensure there is no water when you add the spinach to the pan otherwise it will let out too much moisture.
6. Cool these completely.
7. Transfer all the sauteed ingredients along with the half cup coriander leaves to a grinder jar. Ensure there is no water in the coriander leaves otherwise the puree will be too moist.
8. Blend all of them to a smooth paste.
Make dough
9. Crumble the potatoes in the mixing bowl. Transfer the spinach peas puree. Ensure potatoes are completely cool. Then add the following
- ¾ teaspoon garam masala
- ½ to ¾ teaspoon salt
- ½ teaspoon chaat masala or 1 tablespoon lemon juice
10. Add 2 tablespoons roasted gram flour (sattu or roasted besan). [Tip: To make sattu, add 2 tablespoons roasted gram to a grinder jar and powder.]
Also add ¼ cup bread crumbs or poha powder. [Tip: To make poha powder, add half cup poha to a grinder and powder it.] Check recipe notes for more substitutes & tips.
11. Mix all the ingredients to make a non-sticky & fairly stiff dough. Otherwise the kababs will turn soft and soggy from inside. If the mixture is not stiff enough or you want the patties to be very crispy, then add more bread crumbs or poha powder. [Tip: If it turns sticky, then add more flour or poha or bread crumbs. But I do not add any more].
12. Divide the dough to 10 equal portions. Roll them to balls. If your dough turns sticky, grease your fingers. I did not do it. Place the dough ball on your palm and flatten them to 2½ to 3 inch kabab. If you see the edges crack, join them. Keep them on a plate. You can even coat the patties in dry bread crumbs. Press them well and set aside for 5 to 7 minutes for the crumbs to stick well.
How to make hara bhara kabab
13. Heat 1 tablespoon oil in a fry pan. Spread it well. When the pan is hot, place the kababs. If the pan is not hot enough, the kababs will stick to the pan.
For baking in oven and air frying, check instructions in the recipe card below.
14. When they are roasted to golden and crisp on the bottom, flip them gently and fry on the other side as well. I had to add another half tablespoon oil after flipping. A high flame yields fairly browned but crispy patties in little time.
Serve hara bhara kabab with a sauce or yogurt coriander chutney. We served with mint chutney and homemade tomato ketchup. These can also be served as patties to make a burger.
Variations of hara bhara kabab
Hara bhara kabab translates to kababs that are loaded with greens. So these are made with lots of spinach, green peas, coriander leaves and potatoes. Here are some variations I often make to the recipe
1. I am a health nut and prefer to reduce the consumption of potatoes even for my kids, so sometimes I make these with sweet potatoes.
2. Usually hara bhara kababs are made with roasted gram flour or besan. I feel it is a bit of work to do it on a low flame. So I replace it with powdered poha. You can also use fiber rich red poha.
3. If the peas are not young, then I steam them along with potatoes.
4. If you are on a low oxalate diet then blanch the spinach in 3 cups of boiling water. Drain completely and blend them with peas.
Serving suggestion
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.
They can be served any time of the day with a Green chutney or a Pudina chutney.
If you have kids who love burgers, then they may like these hara bhara kabab as patties in veg burger. I spread some hung curd inside the burger. But you can also use some tomato ketchup or eggless mayo.
Hara bhara kabab are my kids’ favorite and they love these in their burgers.
You can also make a yummy chaat by adding dates tamarind chutney, sev, onions, tomatoes topped over it.
Related Recipes
Hara bhara kabab recipe | How to make hara bhara kabab
For best results follow the step-by-step photos above the recipe card
Ingredients (1 cup = 240ml )
- 300 grams potatoes (2 large or 3 medium)
- ½ cup coriander leaves
- 1 cup green peas (frozen or fresh)
- 1 to 3 green chilies (less spicy kind)
- 120 grams spinach (palak – 3½ cups)
- ¾ inch ginger
- 1 teaspoon oil (to saute)
- 2 tablespoon roasted gram flour (sattu or powdered poha or bread crumbs) (refer notes)
- ¼ cup bread crumbs (or powdered poha) (refer notes)
- ½ to ¾ teaspoon salt (adjust to taste)
- ¾ teaspoon garam masala
- ½ teaspoon chaat masala (or 1 tablespoon lemon juice)
- 1½ tablespoons oil (for pan frying kababs)
Instructions
Preparation
- Pluck and rinse the spinach well in lots of water thrice. Transfer them to a colander to ensure all the water has drained. Keep these aside.
- Rinse and boil potatoes in a pot or cooker until fork tender (just cooked without turning mushy). To boil in pressure cooker, cook for 3 to 4 whistles. To cook in Instant pot, I cut each potato to 2 pieces and pressure cooked them 6 minutes.
- Cool them completely and peel the potatoes.
- Pour 1 teaspoon oil to a pan and heat it. Saute ginger & green chilies for 30 seconds.
- Then add green peas and saute them for 4 to 5 mins, until the raw smell goes away.
- Add palak & saute on a medium high flame until it wilts off completely. (Or If you are on a low oxalate diet, then you can also blanch the palak in 3 cups hot water, drain completely and use it to blend with green peas.) But the sauteing method tastes best.
- Turn off the stove and cool all of these. Add them to a small grinder/ blender along with coriander leaves.
- Blend all of them to a smooth paste without adding water.
How to make hara bhara kabab
- Crumble the potatoes in a mixing bowl & add the ground green peas and spinach paste.
- Add salt, garam masala, chaat masala, roasted gram flour and bread crumbs.
- Mix all of them to a non-sticky dough. If the dough turns sticky, then add more bread crumbs to absorb excess moisture. This is optional.
- Divide the dough to 10 portions. Roll them to balls. Flatten them to shape like patties or kababs. Keep them aside.
- To pan fry: Heat a griddle with 1 tablespoon oil. When the pan turns hot, place the hara bhara kababs on the pan and pan fry them until golden & crisp.
- To grill them in oven: Preheat the oven to 200 C for 15 minutes and place the patties on a greased tray. Brush the kababs with oil and grill them for 10 mins on each side. Adjust the timings as needed.
- To air fry: Brush them with oil and place them in the basket. Air fry at 180 C for 10 mins on each side. After 10 mins check and flip them to the other side and air fry for another 10 mins. Adjust the timings as needed. If your air fryer needs preheating, preheat it before air frying them.
- Serve hara bhara kabab with yogurt cilantro chutney, ketchup or green chutney.
Notes
- You can avoid bread crumbs and roasted gram flour completely and use only powdered poha.
- Roasted gram flour is powdered fried gram also known as sattu. To make this add fried gram to grinder jar and powder it. Alternately you can also use roasted besan.
- If you don’t want to use roasted gram flour and poha, yon use only bread crumbs.
- Potato can be replaced with sweet potatoes or raw banana in the recipe.
- You can also fry them in ghee if serving to kids.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
radhika says
Hi swasthi
Your receipes are simple and easy. Can u suggest me whether in place of potatoes can we use raw banana or any other vegetable
swasthi says
Hi Radhika
Thank you. Yes you can use raw banana, sweet potato & carrots
Aimee says
Great !Love Veg Recipes
Hansa jain says
Nice your very very clear …..nd also I liked the way you being a health nut nd same here nd excellent recipes…..thnq you will start with your hara bharat kababs
swasthi says
Welcome Hansa
Thank you
IIshwar Awatra says
I will try your recipes .
I found very interesting. I never cooked food but after reading your articles I have found love for cooking.
I am a senior citizen.
Thank you
Chandivali
Mumbai
swasthi says
Hello Sir,
Glad to know! Hope you enjoy the recipes
thank you
Neelam says
Amazing tips, seems like good recipe, however I suggest to use roasted chana sattu for binding, it is hassle free n tastes good as well’ Thanks for posting these recipes
swasthi says
Hello Neelam
Thank you for sharing your tip on roasted chana sattu. Sounds good.
:smile
Seema says
Made these kebabs for dinner and they were delicious. Thanks for the recipe.
swasthi says
Welcome Seema
Glad they came out good. Thank you
Flavia says
Hi Swasthi,
How to make poha powder & bread crumbs
swasthi says
Hi Flavia,
For most recipes you can use poha instead of bread crumbs, except for breaded snacks. To make poha powder, add some poha to a blender jar and make a fine powder. Store this in a container and use whenever needed. To make bread crumbs, toast a few slices of bread on a tawa until slightly crisp. They cut them and add to blender. Pulse them. Bread crumbs are easily available in the stores too. Hope this helps
Flavia says
Thank you so much Swasthi🤗
Anjali says
Hi Swathi , Thanks for sharing a delicious recipe . I tried preparing it and everyone appreciated the taste. However the kababs were more like tikki . What must have gone wrong. Please suggest.
swasthi says
Hi Anjali,
You are welcome! Hara bhara kababs actually get their unique flavor and taste when made in a tandoori oven. In most restaurants they char grill them or grill them in tandoori ovens.Some premium restaurants even smoke them towards the end. They also smear a generous amount of butter over the hot kababs. That’s the reason these homemade kababs taste different. You may try to smoke them once done for that aroma. Hope this helps.
Farah Sulaiman says
Hi Swathi
All your recipes look good as well taste good. I tried vegetable cutlet recipe and it turned out really tasty.
Keep the good work!
swasthi says
Hi Farah,
Thank you! Glad they turned out well.
Dr. Kanchan Gupta says
Spinach Kanab superb, nice Nutritious Receipe. Thx
swasthi says
You are welcome Dr. Kanchan Gupta
Glad you like them!
Jigna says
Hi Swasthi
I want to make these kebabs for a party on Sunday. To save time, can I make them in advance and freeze them without cooking or would this not work? If not, can you think of a better way for me to prepare these in advance to save me time later.
These and all of your recipes look amazing – I am making 4 of your recipes for my party on Sunday 🙂
Thank you
Jigna
swasthi says
Hi Jigna,
You are welcome. Yes they do freeze well. Place the patties on a tray and freeze them for 2 to 3 hours. Then remove and keep them in a ziplock bag. Thaw them in the fridge overnight before frying. Thank you so much! Hope you all enjoy the food!
🙂
Meena Verma says
Hi Swasthi, This is superb recipe. I tried and it came out very well. I checked your other tikki n cutlet recipe also but u hav used different binding for each how do we know whether to use besan or rice flour or corn flour or poha. Also what can i substitute maida with. please answer my doubts
swasthi says
Hi Meena,
Thanks for trying the recipe. I would say just go with the healthier ingredient and use poha for all of these – tikkis, cutlets & kababs. Poha works in all of these recipes. If the recipe calls for maida for coating then simply use rice flour or besan. This is a difficult question -“how do we know whether to use besan or rice flour or corn flour or poha.” I usually start trying a recipe with the healthier ingredients, then based on my kids feedback I keep changing until they say yes this is the one. Then that comes to the blog. So it depends on the recipe. You can leave a comment here if you are skeptical about any ingredient. I can suggest you. Thanks again Meena!
Shreya says
I make two recipes of urs today,Harabhara kabab and tawa pulao ,both came out delicious. Yes it both takes hard work but result is tasteful. So I m very very satisfied and thank u so much to share these recipes. Love u
swasthi says
Hi Shreya
You are welcome. Thank you so much for rating the recipe. Glad to know your kababs and pulao came out well.
🙂
Hasina says
I have tried your recipe and very happy with the result. Can you please guide me on how can I refrigerate the kababs for a longer period so that they can be used in kids lunch box as and when needed?
swasthi says
Hi Hasina
Thanks for trying the recipe. You can just freeze or refrigerate the patties in separate containers. Keep the patties out of the fridge for about an hour. Then fry or grill them in the oven. If you freeze then defrost them in the fridge overnight. If they do not turn out crisp then just dip them in dry flour and dust off the excess before frying. Hope this helps.
🙂
Babita says
Dear swasthi i love your every receipe
Thank you for making it so easy
You are such a Blessing…God Bless you
swasthi says
Hi Babita
You are welcome. Thank you so much for the wishes.
Happy to know the recipes are useful.
God bless!
Beatrice Lewis says
love your recipes detailed and very tasty.
swasthi says
Hi Beatrice Lewis
Thank you very much
Ani says
Hello Swasthi
I tried the Hara bhara kababs. They came out very well. For how Many days will the dough keep good in the fridge? I plan to make them 2 to 3 times a week for my toddler. He enjoys them a lot for breakfast.. can I add any whole grains to this? Will they taste good. pls suggest. TIA
swasthi says
Hi Ani
Thanks for trying. I guess the dough keeps good for 48 hours in fridge. Yes you can add cooked quinoa or steel cut oats. I have no idea about rest of the grains. Try and check if your toddler likes them.
Beatrice Lewis says
You can do that, I have prepared it that way esp for parties.
m says
I look forward to making these! Do you think I can make the batter in the morning and bake/fry them in the evening and they will still come out well?
swasthi says
Hi,
I am not sure how they will turn out if the dough is refrigerated. I should come out good but never tried them that way.
Ajman Samani says
Good recipe
swasthi says
Thank you
Tina says
I made these Hara bhara kabab yesterday as I had some friends home. They turned 👌. Very tasty. Thank you so much ☺️
joAnnegr says
Can I use frozen spinach for the kabobs?
swasthi says
Hi, Yes it works but not sure how its going to taste