Hara Bhara Kabab Recipe

4.80 from 35 votes

Hara Bhara Kabab is made with spinach, green peas, potatoes, herbs, and spices. The mixture is shaped into patties and shallow-fried until golden and crisp. Serve hot with mint chutney as a snack or party starter.

Prep Time30

Cook Time20

Total Time50

Course: Appetizers, Brunch, Snacks

Cuisine: North Indian

Diet: Gluten Free, Vegan

Difficulty Level: Moderate

Servings: large kabab

Calories: 106kcal

Author: Dassana Amit

Ingredients

For blanching spinach

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

For cooking potatoes & green peas

2 medium large or 200 to 215 grams potatoes
½ cup or 150 grams green peas – 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
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

For a spicier kabab, increase the green chillies or add red chili powder, cayenne, or paprika.
Adjust chaat masala and amchur powder according to your taste. If you don’t have chaat masala, use ½ teaspoon garam masala instead and add ½ to 1 teaspoon lemon juice for slight tang.
For binding, you can use gram flour (besan), cornstarch, all-purpose flour, or breadcrumbs.
Pan-fry in any neutral oil, or use ghee for richer flavor. Avoid deep frying as the kababs are light and may break in oil.
If the kababs break while cooking, the mixture has excess moisture. Add more roasted gram flour to bind.
To bake, brush the kababs with oil and bake at 180°C for 20 to 25 minutes, flipping halfway, until golden on both sides.

Nutrition