Hara Bhara Kabab | The right way to make Hara Bhara Kabab

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Hara bhara kabab are wholesome, flavorful pan-fried spiced patties loaded with spinach, inexperienced peas and potatoes. My recipe is simple to make and appropriate for each vegans and vegetarians like. Bonus, it’s gluten-free as effectively. I share making these kababs in 2 methods – pan-fried and baked model.

hara bhara kabab served with sauce on a board

What’s Hara Bhara Kabab

Hara Bhara Kabab is a very talked-about North Indian fried patties made with spinach, peas and potatoes. This phrase means kabab stuffed with greens.

Right here the inexperienced coloured veggies are spinach and inexperienced peas. These are nutritious since they’ve the very best of each spinach and inexperienced peas.

True to its title Hara bhara kabab boosts of inexperienced well being. Created from spinach, peas, potatoes, it’s satisfying, wholesome, scrumptious and tastes nice with any chutney dip or sauce.

I’ve seen hara bhara kabab listed within the starter part of the menu in lots of North Indian eating places. A few instances we have now it exterior they usually had been okay.

Often I make them when I’ve some additional spinach left after making palak paneer or sarson ka saag.

hara bhara kebab served on a board with sauce

They’re often pan fried. You may even bake them or air fry them. Observe the steps talked about beneath to bake them.

The right way to bake hara bhara kabab

1. Preheat the oven for 10 minutes at 180 levels celsius. use each the highest and backside heating rods of the oven whereas preheating in addition to baking.
3. Brush some oil on high of every 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 within the middle of the oven.
5. Bake the patties at 180 levels celsius for 20 to 25 minutes or until the kabab will get browned from the highest. You may even change the edges after 10 to fifteen minutes of baking. Higher to bake each side of those inexperienced patties.

Step-by-Step Information

The right way to make hara bhara kabab

Cooking potatoes and peas 

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

I’ve cooked each potatoes and inexperienced peas in a strain cooker. You may even steam them in a pan or electrical cooker/Immediate Pot or boil them in a pot.

potatoes in pressure cooker

2. Place a metal bowl containing ½ cup inexperienced peas (contemporary or frozen) on high of the potatoes. Don’t add any water within the bowl containing inexperienced peas.

peas in a bowl in pressure cooker

3. Cowl the strain cooker. Stress prepare dinner on medium flame for 10 minutes or 6 to 7 whistles.

cooking peas and potatoes in pressure cooker

4. When the strain settles by itself within the cooker, then solely open the lid. The potatoes would have cooked and change into fork tender. The inexperienced peas additionally might be steamed effectively and softened.

cooked peas and potatoes in pressure cooker

5. Take away the bowl with the assistance of tongs and place the peas within the strainer – so that every one the water is drained.

cooked peas in a strainer

6. Take away the potatoes with a spoon or tongs in a bowl or plate. Allow them to change into heat. Then peel them. Cowl and hold apart. Be certain that there isn’t a water within the potatoes.

cooked potatoes in a bowl

Blanching spinach

7. Rinse 2 cups spinach leaves (100 grams spinach) in water very effectively. Place them in a colander in order that the additional water will get drained.

You need to use solely the leaves and never stems when you desire. Stems add some crunch within the kabab. Since stems give a pleasant crunch thus I add them. In case you desire the crunch, you should utilize the stems. However use solely tender stems.

Be aware: It’s best to make use of natural spinach or dwelling grown spinach if doable. The spinach obtainable available in the market often has quite a lot of pesticides. To take away a number of the pesticides, soak the spinach in a bowl containing water, baking soda and vinegar for about 4 minutes.

Later utilizing a strainer or colander rinse the spinach leaves very effectively in clear water a few instances. Drain all of the water from the strainer and hold the leaves apart.

rinsing spinach

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

boiling water in a bowl

9. When the water involves a rolling boil, then change off the flame. Add the spinach leaves and immerse them within the sizzling water for two minutes. This step is blanching the spinach leaves.

blanching spinach in hot water in a bowl

10. After 2 minutes take away the leaves with the assistance of pasta tongs and place them in a bowl of chilly water for 1 minute. That is accomplished in order that the spinach retains their greenness.

blanching spinach in hot water in a bowl

11. After 1 minute, take away the spinach leaves in a colander. Drain the water very effectively. Squeeze the blanched leaves flippantly between your palms if there’s additional water.

spinach in a colander

12. Place the spinach on a chopping board. Do squeeze spinach flippantly after which place on chopping board.

spinach on a chopping board

13. Then chop the spinach finely and hold apart. As an alternative of finely chopping, spinach will also be pureed – however then you’ll need so as to add some extra roasted besan which is the binding ingredient used on this recipe.

Furthermore with a spinach puree there’s a excessive chance of the combination turning into sticky.

chopped spinach on a board

Extra Prep

14. Take 1 inexperienced 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 could be semi-fine or high quality.

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. Hold flame to a low and roast besan stirring usually.

roasting gram flour in a pan

18. Roast besan until you get a nutty perfume and the besan adjustments its colour.

roasting gram flour in a pan

19. Hold roasted besan apart.

roasted gram flour in a pan

Making hara bhara kabab combination

18: In a mixing bowl add the finely chopped spinach and steamed inexperienced 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. Additionally add salt as per style.

TIP: In case you don’t have dry mango powder, then you’ll be able to exchange it with ½ to 1 teaspoon lemon juice.

spices and ginger green chilli paste added to bowl

22. First flippantly combine with a spoon.

mixing hara bhara kabab mixture

23. Then with a potato masher, mash the hara bhara kabab combination.

mashing hara bhara kabab mixture

24. Combine once more and produce the whole combination collectively.

hara bhara kabab mixture together

25. Take a small or medium or giant sized portion of the kabab combination and form right into a small or medium or giant sized patties. Your fingers might be sticky if there was moisture within the spinach. On this case, apply some oil to your palms when shaping the hara bhara kabab.

shaping hara bhara kabab

26. Place a halved cashew within the centre of every kabab and flippantly press it. In order that it sticks on the kabab. This step is optionally available and could be skipped.

adding cashews to hara bhara kabab


27. Warmth 1 to 2 tablespoons oil in tawa or pan. Unfold the oil everywhere in the tawa with a spoon. When the oil turns into medium-hot, place the kabab. in case you are utilizing a big tawa or griddle then you’ll be able to fry all of the kababs in 2 to three tablespoons oil.

I fried in two batches. So fried the primary batch in 2 tablespoons oil after which fried the second batch in 1 tablespoon oil.

Use any impartial oil for frying. You too can pan fry these patties in ghee (clarified butter) for a richer taste and style.

frying hara bhara kabab in a skillet

29. When one aspect is golden, flip over gently every patty with a spatula.

frying second side of hara bhara kabab in a skillet

30. When the second aspect is golden, then flip once more gently.

frying hara bhara kabab in a skillet

31. Flip over and fry a few times for a fair crispness and uniform golden colour.

frying hara bhara kabab in a skillet

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

cooked hara bhara kabab places in kitchen paper towels

32. Serve hara bhara kabab sizzling or heat with mint chutney or coriander chutney or tomato ketchup or candy tamarind chutney.

hara bhara kebab served with sauce on a board

The right way to serve hara bhara kabab

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

That is a simple finger meals that may be served as a brunch or additionally as a starter. One which is gentle and never heavy. It will also be stuffed in sandwiches, wraps or burgers. Nice strategy to disguise the spinach, so that youngsters can have it too.

Professional Ideas

  • The spice powders specifically chaat masala and amchur powder could be adjusted as per your style preferences.
  • For a spicy kabab, enhance the variety of inexperienced chillies. Or you’ll be able to add some crimson chilli powder (or cayenne pepper or paprika).
  • In case you don’t have chaat masala, then simply add garam masala powder however scale back the amount to ½ teaspoon garam masala powder. For a slight tang, additionally add ½ to 1 teaspoon lemon juice.
  • For binding as an alternative of gram flour (besan), corn flour or corn starch and all-purpose flour (maida) will also be used. You may even use bread crumbs.
  • Don’t shallow fry or deep fry this kabab as they’re gentle in texture and may break in oil whereas frying.
  • If the kabab breaks whereas pan-frying, then it means there’s extra moisture within the kabab and the binding ingredient isn’t sufficient. Thus add some extra of the roasted gram flour within the kabab combination.

Extra tasty snacks recipes

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

In case you made this recipe, please make sure you fee it within the recipe card beneath. Signal Up for my e mail publication or you’ll be able to comply with me on Instagram, Fb, Youtube, Pinterest or Twitter for extra vegetarian inspirations.

Hara bhara kabab is made with contemporary spinach leaves, inexperienced peas and potatoes. So they’re nutritious in addition to scrumptious. Hara bhara kebab makes for Indian starter or snack. This inexperienced kabab will also be stuffed in burger buns or sandwiches could be constructed from them. 

Prep Time 30 minutes

Prepare dinner Time 20 minutes

Complete Time 50 minutes

Servings 8 giant kabab


for cooking potatoes and inexperienced peas

Forestall your display from going darkish whereas making the recipe

Blanching spinach

  • Boil water after which change off the flame. Hold rinsed spinach in sizzling water for two minutes. Take away with a assist of tongs and hold the leaves in chilly water for 1 minute. 

  • Once more take away the leaves from the chilly water utilizing tongs and place in a colander. Drain the water very effectively. Squeeze flippantly if there’s additional water.

  • Finely chop the spinach and hold apart.

Different preparations

  • Roast besan (gram flour) in a small pan until it turns into fragrant and adjustments its colour. Don’t over roast or darken the gram flour.

  • Steam or boil the potatoes and peas in a strain cooker or pan (strain cooker particulars talked about above within the step smart pics). 

  • Crush chopped ginger and inexperienced chillies in a mortar-pestle to a paste. 

Making hara bhara kabab

  • In a bowl take the chopped spinach. Grate the boiled potatoes within the bowl. Add the peas and green-chili paste.

  • Mash the kabab combination with a potato masher or with a wood spoon.

  • Add all of the dry spice powders, roasted gram flour and salt. Combine the kabab combination very effectively. 

  • Form into spherical patties. Press a cashew halve on every patty.

  • Warmth oil in a pan or skillet. Pan fry the kabab until crisp and golden turning over as wanted. As soon as accomplished then place them on kitchen paper towels.

  • Serve hara bhara kabab sizzling with coriander chutney or mint chutney or tomato ketchup.

  1. The spice powders specifically chaat masala and amchur powder could be adjusted to fit your style. 
  2. For binding as an alternative of gram flour, corn flour or corn starch will also be used.
  3. Hara bhara kabab will also be baked in addition to grilled. you’ll be able to bake kababs at 180 levels c which is average oven temperature. Brush some oil on the kebabs. Simply place the kebabs on a tray or wired rack and bake for 20-25 minutes or until the kabab get browned from the highest. You may change the edges after 10 to fifteen minutes of baking. Higher to bake each the edges of hara bhara kebab.
  4. In case you don’t have chaat masala, then simply add garam masala powder and scale back the amount to ½ teaspoon.

Vitamin Details

Hara Bhara Kabab

Quantity Per Serving

Energy 106 Energy from Fats 45

% Day by day Worth*

Fats 5g8%

Saturated Fats 1g6%

Trans Fats 1g

Polyunsaturated Fats 1g

Monounsaturated Fats 1g

Ldl 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 Okay 40µg38%

Calcium 21mg2%

Vitamin B9 (Folate) 29µg7%

Iron 6mg33%

Magnesium 27mg7%

Phosphorus 53mg5%

Zinc 1mg7%

* % Day by day Values are primarily based on a 2000 calorie weight loss plan.

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This Hara Bhara Kabab Recipe is from the weblog archives (Jan 2013) has been republished and up to date on 30 Could 2021.


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