hara bhara kabab recipe, how to make hara bhara kabab recipe

hara bhara kabab

hara bhara kabab is a recipe which is so easy to prepare and full on with the goodness of spinach. i have seen hara bhara kabab on the menu list of north indian restaurants. a couple of times we have had the these kababs outside and they were ok.

so when i had got a lot of spinach for making sarson ka saag, and they were still leftover, i decided to make this green kabab.

true to its name hara bhara kabab boosts of green health. made from spinach, peas and potatoes it is nutritious as well as delicious. great with any chutney or sauce.

to go with the kababs i had made a green garlic chutney from garlic chives. this is also a great gluten-free as well as a vegetarian snack for all those who like kababs.

hara bhara kabab recipe

hara bhara kabab is an easy finger food that can be served as a brunch or also as a starter. one which is light and not heavy. hara bhara kabab can also be stuffed into sandwiches or burgers. great way to disguise the spinach, so that kids can have it too.

lets start step by step hara bhara kabab recipe:

1: firstly steam and boil the potatoes and peas.

2: rinse the spinach leaves in water and drain.

3: boil water with some salt. add the spinach leaves and keep in the hot water for 3-4 minutes. this step is blanching the spinach leaves.

4: drain and keep the spinach leaves in cold water. this is so that the spinach retain their greenness.

5: drain the spinach well and squeeze if there is extra water. later chop the spinach finely and keep aside.

6: meanwhile roast gram flour in a pan.

7: stir till you get a nutty fragrance and the gram flour changes its color. keep aside.

8: in a bowl add the chopped spinach. grate the boiled potatoes over it.

9: now add the cooked peas, ginger-chili paste.

10: mash the kebab mixture with a potato masher.

11: now add the roasted gram flour and the spice powders plus salt.

12: mix very well. your hands will be sticky if there was moisture in the spinach. in this case apply some oil to your palms when shaping the kebabs. shape into medium sized patties.

13: shallow fry or pan fry the kebabs with some oil.

14:  fry the kebabs till they become golden browned and crisp from outside.

15: serve hara bhara kabab hot with any chutney or sauce of your choice.

hara bhara kabab veg

if you are looking for similar recipes then do check palak pakora, aloo tikki burger, aloo tikki chole, ragda patties and chole bhature.

hara bhara kabab recipe details below:

4.4 from 7 reviews
hara bhara kabab recipe
hara bhara kabab - kabab made from spinach, peas and potatoes nutritious as well as delicious.
RECIPE TYPE: appetiser, brunch, snack
CUISINE: north indian
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 2 cups spinach/palak
  • 2 medium size potatoes/aloo
  • ¾ cup peas/matar, fresh or frozen
  • 1 tsp chaat masala powder
  • 1 tsp amchur powder/dry mango powder
  • 2 tsp ginger-green chili paste or crushed (adjust as per your spice requirements)
  • 2 and ½ tbsp besan/gram flour
  • salt as required
  • 1 or 2 tbsp oil for frying the kababs
  1. blanch the spinach in salted water. drain and keep them in a cold water. finely chop the spinach and keep aside.
  2. roast besan/gram flour in a small pan till it becomes aromatic and changes its color. don't over roast or darken the gram flour.
  3. steam or boil the potatoes and peas. in a bowl take the chopped spinach. grate the boiled potatoes in the bowl. add the peas & green-chili paste.
  4. mash the kabab mixture with a potato masher or with a wooden spoon.
  5. add all the dry spice powder, roasted gram flour and salt. mix the kabab mixture uniformly.
  6. shape into round patties and shallow or pan fry the kababs till golden brown.
  7. serve hara bhara kabab hot with chutney or sauce.
few tips for hara bhara kabab recipe:
1. the spice powders namely chaat masala and amchur powder can be adjusted as suited.
2. for binding instead of gram flour, corn flour or corn starch can also be used.
3. these kababs can also be baked as well as grilled. you can bake kababs at 180 degrees C which is moderate oven temperature. brush some oil on the kebabs. just place the kebabs on a tray or wired rack and bake for 20-25 mins or till the kebabs get browned from the top. you can changes the sides after 10-15 minutes of baking. better to bake both the sides.
4. if you don't have chaat masala, then just add garam masala powder and reduce the quantity to ½ teaspoon
SERVING SIZE: 7-8 kababs

{ 51 Responses }

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  1. Hiral S says

    Hi Dassana,
    I live in U.S. & struggled with cooking even basic dishes. Most of the websites made it sound like nuclear science 😆 I came across your website and Oh My God!! Thank you soo much! The family enjoys it so much. You make it look so simple and the food turns out awesome!
    One question reg this recipe – Is there any substitute for gram flour?

  2. Supriya says

    I tried this recipe today and it turned out to be perfect! Crispy on the outside and soft on the inside with the right mix of flavors. I also added mint leaves to it and the flavor got enhanced.. Everyone loved this dish.. Love your recipes :)

  3. Ashwini says

    Hi Dasanna nd Amit, this recipe came out very well i also added sweet potato it was very tasty nd my family liked it..

  4. padama ganti says

    I prefer shallow fried hara bhara kabab to the deep fried one. Can eat without guilt of eating gorging on deep fried sruff.

  5. preeti says

    Hello Amit,
    As per your recipe i made hara bhara kabab.i tried this for 1st time.but i made this for 2 people.Every other ingredients i took was perfect except i cudnt understand how much besan to take?Due to this my kababs were having a raw smell of besan.As u said i. Roasted besan in a handi.but just for 2 people i took a little less than half bowl of it.i made small 6 kababs of it.i wud like to know how much besan should i take for 2-4 people and what else went wrong?
    Please reply.

    • says

      as you mention, the besan you took is much in quantity for 2 people. just about 1 to 1.5 tbsp of besan would have worked. if you roast the besan well, then there is no raw aroma of it. just roast till its color changes and you get the aroma.

  6. Sabah sayed says

    Hi, nice recipe..♡ but can I add paneer In this kabab inplace of green peas? Please reply quickly as I am planning to make this today.i was browsing for some kind of a recipe where I can hide the palak, as my husband hates all green vegetables and this is a perfect recipe for me.

  7. Smita says

    Lovely! Didn’t follow the recipe to the t but it turned out awesome! Thanks for sharing, Dasanna. Want to try your wholewheat batura soon :-) I love your blog!

  8. Vasundhara says

    Hi Dasanna,

    I tried this today and taste was awesome…. still its drooling in my mouth… ooo you are awesome and i should give all the credit to you only for making my hara bara kabab looks the same like yours.. Thanks a lott….:)

  9. says

    I love this kebab. Such healthy and delicious dish to snack. I replace potatoes with finely grated cauliflower. That makes it even more nutritious. I loved your pictures. I “pinned” one of them :-)

  10. says

    What a coincidence I am making kababs too…but with mutton…the holiday hangover of Hyderabad is still fresh :)…I will definitely give this one a try….with all the peas and palak and besan it sure is super healthy.