Hara Bhara Kabab (Spinach Peas Patties)

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Hara bhara kabab are healthy, flavorful, savory pan-fried patties loaded with spinach, green peas and potatoes. My recipe is easy to make and suitable for both vegans and vegetarians alike. Bonus, it is gluten-free as well. I share making these kababs in 2 ways – pan-fried and baked version.

hara bhara kabab served with sauce on a board

What is Hara Bhara Kabab

Hara Bhara Kabab is a very popular snack of North Indian fried patties made with spinach, peas and potatoes. This word means a kabab full of greens.

Here the green colored veggies are spinach and green peas. These are nutritious since they have the best of both spinach and green peas.

True to its name Hara bhara kabab boosts of green health. Made from spinach, peas, potatoes, it is satisfying, healthy, delicious and tastes great with any chutney dip or sauce.

I have seen these patties listed in the starter section of the menu in many North Indian restaurants. A couple of times we have it outside and they were okay.

Usually I make them when I have some extra spinach left after making Palak Paneer or sarson ka saag.

hara bhara kebab served on a board with sauce

They are usually pan fried. You can even bake them or air fry them. Follow the steps mentioned below to bake them.

How to bake hara bhara kabab

1. Preheat the oven for 10 minutes at 180 degrees celsius. use both the top and bottom heating rods of the oven while preheating as well as baking.
3. Brush some oil on top of each kabab.
2. Place kababs in a tray that has been sprayed or greased with some oil.
4. Place the kebabs on a tray or wired rack in the center of the oven.
5. Bake the patties at 180 degrees celsius for 20 to 25 minutes or till the kabab gets browned from the top. You can even change the sides after 10 to 15 minutes of baking. Better to bake both sides of these green patties.

Step-by-Step Guide

How to make hara bhara kabab

Cooking potatoes and peas 

1. Rinse well and take 2 medium-large potatoes (200 to 215 grams) in a 2 litre pressure cooker. Add 2 cups water.

I have cooked both potatoes and green peas in a pressure cooker. You can even steam them in a pan or electric cooker/Instant Pot or boil them in a pot.

potatoes in pressure cooker

2. Place a steel bowl containing ½ cup green peas (fresh or frozen) on top of the potatoes. Do not add any water in the bowl containing green peas.

peas in a bowl in pressure cooker

3. Cover the pressure cooker. Pressure cook on medium flame for 10 minutes or 6 to 7 whistles.

cooking peas and potatoes in pressure cooker

4. When the pressure settles on its own in the cooker, then only open the lid. The potatoes would have cooked and become fork tender. The green peas also will be steamed well and softened.

cooked peas and potatoes in pressure cooker

5. Remove the bowl with the help of tongs and place the peas in the strainer – so that all the water is drained.

cooked peas in a strainer

6. Remove the potatoes with a spoon or tongs in a bowl or plate. Let them become warm. Then peel them. Cover and keep aside. Ensure that there is no water in the potatoes.

cooked potatoes in a bowl

Blanching spinach

7. Rinse 2 cups spinach leaves (100 grams spinach) in water very well. Place them in a colander so that the extra water gets drained.

You can use only the leaves and not stems if you prefer. Stems add some crunch in the kabab. Since stems give a nice crunch thus I add them. If you prefer the crunch, you can use the stems. But use only tender stems.

Note: It is best to use organic spinach or home grown spinach if possible. The spinach available in the market usually has a lot of pesticides. To remove some of the pesticides, soak the spinach in a bowl containing water, baking soda and vinegar for about 4 minutes.

Later using a strainer or colander rinse the spinach leaves very well in clean water a couple of times. Drain all the water from the strainer and keep the leaves aside.

rinsing spinach

8. Boil 1.5 to 2 cups water with some salt (optional).

boiling water in a bowl

9. When the water comes to a rolling boil, then switch off the flame. Add the spinach leaves and immerse them in the hot water for 2 minutes. This step is blanching the spinach leaves.

blanching spinach in hot water in a bowl

10. After 2 minutes remove the leaves with the help of pasta tongs and place them in a bowl of cold water for 1 minute. This is done so that the spinach retains their greenness.

blanching spinach in hot water in a bowl

11. After 1 minute, remove the spinach leaves in a colander. Drain the water very well. Squeeze the blanched leaves lightly between your palms if there is extra water.

spinach in a colander

12. Place the spinach on a chopping board. Do squeeze spinach lightly and then place on chopping board.

spinach on a chopping board

13. Then chop the spinach finely and keep aside. Instead of finely chopping, spinach can also be pureed – but then you will need to add some more roasted besan which is the binding ingredient used in this recipe.

Moreover with a spinach puree there is a high possibility of the mixture becoming sticky.

chopped spinach on a board

More Prep

14. Take 1 green chilli and 1 to 1.5 inches ginger (peeled and chopped) in a mortar-pestle.

green chilli and ginger in a mortar pestle

15. Crush to a paste. Paste can be semi-fine or fine.

ginger green chilli paste in the mortar pestle

16. Take 4 tablespoons gram flour (besan) in a pan or kadai. Swap gram flour with chickpea flour.

gram flour in a pan

17. Keep flame to a low and roast besan stirring often.

roasting gram flour in a pan

18. Roast besan till you get a nutty fragrance and the besan changes its color.

roasting gram flour in a pan

19. Keep roasted besan aside.

roasted gram flour in a pan

Making hara bhara kabab mixture

18: In a mixing bowl add the finely chopped spinach and steamed green peas.

peas and spinach in a bowl

19. Grate the boiled potatoes over it.

grated potatoes added to bowl

20. Add the roasted gram flour.

gram flour added to veggie mixture in the bowl

21. Then add the ginger-chilli paste and the spice powders – 1 teaspoon chaat masala powder, 1 teaspoon dry mango powder (amchur powder) and ¼ teaspoon garam masala powder. Also add salt as per taste.

TIP: If you don’t have dry mango powder, then you can replace it with ½ to 1 teaspoon lemon juice.

spices and ginger green chilli paste added to bowl

22. First lightly mix with a spoon.

mixing hara bhara kabab mixture

23. Then with a potato masher, mash the kabab mixture.

mashing hara bhara kabab mixture

24. Mix again and bring the entire mixture together.

hara bhara kabab mixture together

25. Take a small or medium or large sized portion of the kabab mixture and shape into a small or medium or large sized patties. Your hands will be sticky if there was moisture in the spinach. In this case, apply some oil to your palms when shaping the hara bhara kabab.

shaping hara bhara kabab

26. Place a halved cashew in the centre of each kabab and lightly press it. So that it sticks on the kabab. This step is optional and can be skipped.

adding cashews to hara bhara kabab

Pan-frying

27. Heat 1 to 2 tablespoons oil in tawa or pan. Spread the oil all over the tawa with a spoon. When the oil becomes medium-hot, place the kabab. if you are using a large tawa or griddle then you can fry all the kababs in 2 to 3 tablespoons oil.

I fried in two batches. So fried the first batch in 2 tablespoons oil and then fried the second batch in 1 tablespoon oil.

Use any neutral oil for frying. You can also pan fry these patties in ghee (clarified butter) for a richer flavor and taste.

frying hara bhara kabab in a skillet

29. When one side is golden, turn over gently each patty with a spatula.

frying second side of hara bhara kabab in a skillet

30. When the second side is golden, then flip again gently.

frying hara bhara kabab in a skillet

31. Turn over and fry once or twice for an even crispness and uniform golden color.

frying hara bhara kabab in a skillet

32. Place them on kitchen paper towels. The recipe yields 8 large hara bhara kabab and 10 medium sized hara bhara kabab. This recipe can be halved or doubled or tripled as well.

cooked hara bhara kabab places in kitchen paper towels

32. Serve hara bhara kabab hot or warm with mint chutney or coriander chutney or tomato ketchup or sweet tamarind chutney.

hara bhara kebab served with sauce on a board

Serving Suggestions

To go with these tasty green patties you can make any chutney – be it mint chutney or coriander chutney or any green chutney and even tomato ketchup or sweet tamarind chutney. Hara bhara kabab is also a tasty gluten-free, vegan and a vegetarian snack for all those who like kababs.

This is an easy finger food that can be served as a brunch or also as a starter. One which is light and not heavy. It can also be stuffed in sandwiches, wraps or burgers. Great way to disguise the spinach, so that kids can have it too.

Expert Tips

  • The spice powders namely chaat masala and amchur powder can be adjusted as per your taste preferences.
  • For a spicy kabab, increase the number of green chillies. Or you can add some red chilli powder (or cayenne pepper or paprika).
  • If you don’t have chaat masala, then just add garam masala powder but reduce the quantity to ½ teaspoon garam masala powder. For a slight tang, also add ½ to 1 teaspoon lemon juice.
  • For binding instead of gram flour (besan), corn flour or corn starch and all-purpose flour (maida) can also be used. You can even use bread crumbs.
  • Do not shallow fry or deep fry this kabab as they are light in texture and can break in oil while frying.
  • If the kabab breaks while pan-frying, then it means there is more moisture in the kabab and the binding ingredient is not enough. Thus add some more of the roasted gram flour in the kabab mixture.

More tasty snacks recipes

  1. Kabab recipe
  2. Dahi kabab
  3. Onion pakoda
  4. French fries

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hara bhara kabab recipe

Hara Bhara Kabab

Hara bhara kabab is made with fresh spinach leaves, green peas and potatoes. So they are nutritious as well as delicious. Hara bhara kebab makes for a good Indian starter or snack. This green kabab can also be stuffed in burger buns or sandwiches can be made from them. 
4.77 from 30 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Cuisine North Indian
Course Appetizers, Brunch, Snacks
Diet Gluten Free, Vegan, Vegetarian
Difficulty Level Moderate
Servings 8 large kabab
Units

Ingredients

for blanching spinach

  • 2 cups fresh spinach leaves or 100 grams
  • 1.5 to 2 cups water for blanching
  • 1 to 1.5 cups cold water

for cooking potatoes and green peas

  • 2 medium large potatoes or 200 to 215 grams
  • ½ cup green peas or 150 grams , fresh or frozen
  • 2 cups water for pressure cooking

other ingredients

  • 4 tablespoons besan (gram flour) or add as required
  • 1 green chilli
  • 1 to 1.5 inches ginger – roughly chopped, adjust as per your spice requirements
  • 1 teaspoon chaat masala powder
  • 1 teaspoon amchur powder (dry mango powder)
  • ¼ teaspoon Garam Masala Powder
  • salt as required
  • 8 cashew halves – optional
  • 2 to 3 tablespoons oil for pan frying the kabab, add as required

Instructions
 

Blanching spinach

  • Boil water and then switch off the flame. Keep rinsed spinach in hot water for 2 minutes. Remove with a help of tongs and keep the leaves in cold water for 1 minute. 
  • Again remove the leaves from the cold water using tongs and place in a colander. Drain the water very well. Squeeze lightly if there is extra water.
  • Finely chop the spinach and keep aside.

Other preparations

  • 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.
  • Steam or boil the potatoes and peas in a pressure cooker or pan (pressure cooker details mentioned above in the step wise pics). 
  • Crush chopped ginger and green chillies in a mortar-pestle to a paste. 

Making hara bhara kabab

  • In a bowl take the chopped spinach. Grate the boiled potatoes in the bowl. Add the peas and green-chili paste.
  • Mash the kabab mixture with a potato masher or with a wooden spoon.
  • Add all the dry spice powders, roasted gram flour and salt. Mix the kabab mixture very well. 
  • Shape into round patties. Press a cashew halve on each patty.
  • Heat oil in a pan or skillet. Pan fry the kabab till crisp and golden turning over as needed. Once done then place them on kitchen paper towels.
  • Serve hara bhara kabab hot with coriander chutney or mint chutney or tomato ketchup.

Video

Notes

  1. The spice powders namely chaat masala and amchur powder can be adjusted to suit your taste. 
  2. For binding instead of gram flour, corn flour or corn starch can also be used.
  3. Hara bhara kabab 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 kabab get browned from the top. You can change the sides after 10 to 15 minutes of baking. Better to bake both the sides of hara bhara kebab.
  4. If you don’t have chaat masala, then just add garam masala powder and reduce the quantity to ½ teaspoon.

Nutrition Info (Approximate values)

Nutrition Facts
Hara Bhara Kabab
Amount Per Serving
Calories 106 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 192mg8%
Potassium 326mg9%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 2g2%
Protein 3g6%
Vitamin A 774IU15%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 17mg21%
Vitamin E 2mg13%
Vitamin K 40µg38%
Calcium 21mg2%
Vitamin B9 (Folate) 29µg7%
Iron 6mg33%
Magnesium 27mg7%
Phosphorus 53mg5%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This Hara Bhara Kabab Recipe is from the blog archives (Jan 2013) has been republished and updated on 30 May 2021.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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103 Comments

  1. I made these spinach kababs and they were delicious and like the ones served in Restaurant. Thanks for sharing the recipe.5 stars

  2. Hi,

    I find your recipes very easy to follow and they all taste great. I have tried quite a few of your recipes and not a single one has come out bad. The photo by photo instructions are really handy.
    Thanks you and please continue to keep adding recipes. I had the app installed but unfortunately it stopped working. Would be great if the app was up and running again.5 stars

    1. thank shuchi and glad to read your comment. we deleted the app last year and thus it is not working. right now we do not plan to add the app, but maybe in the future.

  3. Hi Dassana,
    I love hara bhara kebabs; but as always, they are much more affordably made at home. I was, however, looking for a potato substitute in this dish. Do you think cauliflower would work? Any other suggestions?

    Thanks

    1. kate, potatoes help in binding. with cauliflower, you will need to add some binding agent like breadcrumbs or bread slices soaked in water and then squeezed. so you can add cauliflower. also you can add carrots, beetroot. instead of potatoes, you can use yam or sweet potatoes for binding.

    2. Try using boiled chickpeas..Kabuli chana. I made patties with boiled chana instead of potatoes and it works very well. Also it makes the recipe more nutritious.

  4. Hi mam
    May I keep this Pattie in freezer for 7-8 days and deep fry it whenever required5 stars

  5. This looks like a great recipe, I am planning to make it for 8-10 people; app. 15-16, but I am not clear on the quantity. When you say 4 servings, it means the yield is 4 kababs or not?

    Thanks!

    1. thanks aditi. when i say 4 servings it means 2 to 3 kababs per one serving. so the total yield of the recipe is not 4 kababs. with this recipe you will get about 10 to 12 kababs.

      if making for 8 to 10 people, then double the quantity of the recipe.

  6. Just amazing… I love the way you explain with the help of pictures, it helps a lot. I keep on making new dishes with the help of ur blogs… Thank you so much.5 stars

  7. Hi Dassana,
    I tried this recipe . It came out good thanks for recipe… Didn’t know that the besan added would add a good taste to the kabab.. nd also instead of just mixing the green peas , I grinded green peas, palak,green chilli nd ginger together and bonded with bolied potatoes..5 stars

  8. Your all recipes are just amazing……my que is…in snacks recipes we always deep fry….can we bake that…5 stars

  9. Can i deep fry it? Or is there any option to bake it?actually i want to use my use my new air fryer.

  10. Pretty good but it’s sort of like a cutlet that is made out of punjabi somosa filling lol.4 stars

    1. in punjabi samosa filling, there is no spinach added. also the spices used in the punjabi samosa filling is a different one.

  11. Omg!!!!!!!!!!!!
    This site is just ❀️
    Just love all ur recipes
    I’m just 15 n I learnt to cook with ur help n my parents just loved it…
    Thank you !!!

    1. pleased to know thus vindhya πŸ™‚ glad you could learn recipes from our food blog thankyou for your kind and encouraging words.

  12. I tried it yesterday for my son.it was awesome.thanks for the lovely receipe.Very healthy.

    1. glad your son liked the kabab aastha πŸ™‚ thankyou for your kind words.

  13. Superb and well explained recipe… will try it out tomorrow on the eve of christmas. I also write my own food blog…

  14. I tried it today and it turned out good. Its my hubby’s favourite. Thanks a ton for easy n quick recipes. Your recipes r the first I refer always.5 stars

    1. glad to know rekha you liked the hara bhara kabab and fr your honest words πŸ™‚ and you are always welcome.

  15. Dear Dassana and Amit,

    What a labour of love this site is:) I have no words to express what joy and pleasure just browsing here gives me! It’s amazing to see the kind of work you put in here. Heart warming. Beautiful. Deeply appreciate your detailed explanations. Thank you thank you thank you πŸ™‚

    1. we are quite pleased to know this shubhi and thankyou so much for your kind, positive and honest words. god bless you πŸ™‚

  16. 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?

    1. welcome hiral. glad to know that recipes are helping you in cooking. you can add corn starch.

  17. 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 πŸ™‚

  18. Hi Dasanna nd Amit, this recipe came out very well i also added sweet potato it was very tasty nd my family liked it..5 stars

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

  20. Hi,

    can ‘hara bhara kabab’ be made with frozen spinach?

    if yes, how much qty to be taken?

  21. 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.

    1. 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.

  22. Hi, nice recipe..β™‘ 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.

  23. 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 πŸ™‚ I love your blog!

  24. 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….:)

    1. no laura. i haven’t logged into triberr since ages. it confuses me to no end.

  25. I like that it’s not deep fry and it would make a great party treat as well!

  26. 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 πŸ™‚

  27. Healthy and perfect tea time snacks, I prepare these almost similar but do not add ginger chili paste, will add this when I next makes these :)!

  28. 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.

  29. These look so good! I am salivating looking at this πŸ™‚ My husband will be a happy man if I make this.