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.
You can also find more healthy snacks recipes here.
Hara bhara kabab recipe
Hara bhara kabab
Hara bhara kabab are vegetarian kababs made of spinach, green peas, potatoes and basic spices. These hara bhara kabab are nutritious and delicious with all the goodness of greens and health.
Ingredients (240 ml cup used)
Ingredients for hara bhara kabab
- 300 grams potatoes or aloo
- ½ cup coriander leaves or daniya patta
- 1 cup green peas or matar (frozen or fresh)
- 1 to 3 green chilies (less spicy kind)
- 120 grams spinach (or palak 1 medium size bunch)
- 3 tbsp besan (or gram flour, or poha powder or bread crumbs)
- ¼ cup bread crumbs (optional, use if dough is too moist)
- 1 ½ tsp ginger garlic paste
- salt as needed
- ½ tsp garam masala
- ¼ tsp amchur powder (or lemon juice)
- 2 to 3 tsp oil for frying
How to make the recipe
Preparation for hara bhara kabab
Pluck and rinse spinach well in a large pot of water. Drain to a colander. Ensure the water has completely drained before using it later.
Boil potatoes until just cooked. You can also cook peas together. Make sure the potatoes are firm and not mushy.
Dry roast besan or gram flour till it turns aromatic. Set this aside. Or just skip this step and use bread crumbs or poha powder.
Saute ginger garlic paste in 1 tsp oil till the raw smell is gone. Otherwise the kababs will have the smell of raw ginger and garlic.
Add peas and chilies. Then stir fry until peas are cooked. Add palak & saute until it wilts off. (Or you can also blanch the palak in 3 cups hot water, drain completely and use it to blend with green peas.)
Next add the spice powders and salt. Saute for a minute until a nice aroma comes out. Cool completely.
Blend together palak, peas and coriander leaves to a smooth paste.
Mash the potatoes & add the ground peas palak paste. Mix in the besan to make a uniform non-sticky dough.
- If the dough turns sticky, then add bread crumbs to absorb excess moisture.
How to make hara bhara kabab
Divide the dough to 10 kababs. Flatten them and make patties.
Heat a tawa or pan with 1 tbsp of oil. Then fry hara bhara kabab till golden. Flip and fry on both the sides. You can also bake these in a oven.
Serve hara bhara kabab with ketchup or green chutney.
Potato can be replaced with sweet potatoes or raw banana in the recipe.
You can also fry them in ghee if serving to kids.
Preparing spinach for hara bhara kabab
1. Pluck the leaves of palak and 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 the leaves in a colander until the excess water drains up completely.
Avoid using the stalks of spinach as they may leave a bitter taste.
Preparation for hara bhara kabab
2. 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. You can use up the stock for making roti dough.
3. 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.
4. Pour 1½ tsps oil to a pan. Fry ginger garlic paste till the raw smell is gone.
5. 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.
6. Sprinkle amchur, garam masala and salt. Stir it and saute for a minute.
7. Ensure there is no water in palak. Then add it to the pan and saute for 3 to 4 mins until the leaves wilt off completely. The leaves will not get cooked much in the kababs so it is good to fry to suit your liking. Set aside to cool completely. OR You can also blanch the palak in 3 cups of hot water, drain completely and then use it in the next step.
Blending spinach for hara bhara kabab
8. Add spinach, green peas masala and coriander leaves to a blender. Next blend till slightly coarse or smooth texture.
9. Mash the potatoes. my kids like tiny chunks of potatoes in the kebab so i left some tiny bits.
10. 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.
11. 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
12. 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.
13. 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.