Wholesome Hara Bhara Kabab Recipe

Hara Bhara Kabab Hara Bhara Kabab: Hara bhara kabab, a delightful blend of fresh spinach leaves, green peas, and potatoes, not only tantalizes the taste buds but also packs a nutritious punch. These vibrant green kababs are perfect as Indian starters or snacks and can even elevate the humble burger bun or sandwich.

Hara Bhara Kabab

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Total Time: 50 minutes

Cuisine: North Indian

Course: Appetizers, Brunch, Snacks

Dietary: Gluten Free, Vegan, Vegetarian

Difficulty: Moderate


For Blanching Spinach:

  • 2 cups fresh spinach leaves (about 100 grams)
  • 1.5 to 2 cups water for blanching
  • 1 to 1.5 cups cold water

Also Read: Dal Tadka

For Cooking Potatoes and Green Peas:

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

Other Ingredients:

  • 4 tablespoons besan (gram flour), or as required
  • 1 green chili
  • 1 to 1.5 inches ginger, roughly chopped (adjust according to spice preference)
  • 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 kababs, as required


Blanching Spinach:

  1. Boil water and then turn off the flame. Place rinsed spinach in hot water for 2 minutes. Remove using tongs and transfer the leaves to cold water for 1 minute.
  2. Remove the leaves from the cold water using tongs and place them in a colander. Drain well and lightly squeeze to remove excess water.
  3. Finely chop the blanched spinach and set aside.

Other Preparations:

  1. Roast besan (gram flour) in a small pan until aromatic and slightly changes color. Avoid over roasting.
  2. Steam or boil the potatoes and peas until tender.

Also Read: Raj Kachori

Making Hara Bhara Kabab:

  1. In a bowl, combine the chopped spinach, grated potatoes, peas, and green chili paste.
  2. Mash the mixture using a potato masher or wooden spoon.
  3. Add all the dry spice powders, roasted gram flour, and salt. Mix thoroughly.
  4. Shape the mixture into round patties and press a cashew half onto each patty.
  5. Heat oil in a pan or skillet. Pan fry the kababs until crisp and golden, flipping as needed.
  6. Once cooked, place the kababs on kitchen paper towels to drain excess oil.
  7. Serve hot with coriander chutney, mint chutney, or tomato ketchup.

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