Veg hara bhara kabab is a pan-fried spiced delicious snack made with potato, spinach and any type of green colored vegetables like capsicums, beans and peas. It is so easy to make and healthy as well for all the veggie lovers. Usually kababs are grilled on char coal fire or tandoori ovens but when you make them at home, you can pan fry or even air fry and bake them. It tastes great with any chutney or sauce.
Hara refers to green color, since it contains the best of both spinach and green peas. As a starter or appetizer these kababs are most commonly found in the menu of many North Indian restaurants. This recipe will help you to make the best hara bhara kabab. I tried to make this recipe as simple as possible. Like usual Kabab, it is not grilled but fried version. it is nutritious as well as delicious quick energy booster snack that can be enjoyed by anyone including kids as part of a nourishing vegetarian dinner.
Just give it a try and let me know how it turned out for you.
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Hara Bhara Kabab
- Total Time: 45 mins
- Yield: 10–12 1x
Description
Hara bhara kabab is an easy, quick vegetarian snack that can be served as a brunch or a starter for those who like kabab. Also these kababs can also be stuffed in sandwiches or burgers.
Ingredients
- 4 medium potatoes (300 grams)
- 1 cup green peas
- 2 cups fresh spinach (palak leaves)
- 3 green chilies
- 1 inch ginger piece roughly chopped
- 3 tablespoons coriander leaves
- Salt to taste
- ½ teaspoon garam masala powder
- ½ teaspoon chaat masala powder
- ½ teaspoon dry mango powder ( amchur powder)
- 1 teaspoon kashmiri red chili powder
- 1 tablespoon gram flour (besan)
- 3 teaspoons cornstarch (corn flour)
- Water for pressure cooking
- Oil for frying
Instructions
- First, wash the potatoes and boil them in a pressure cooker with enough amount of water, cut them into two pieces and pressure cook them till 3 to 4 whistles comes.
- Allow them to cool completely. Peel the skin and mash the potatoes.
- Cook 1 cup of green peas and some washed spinach leaf in water.
- Then strain the excess water out of it and let it cool.
- Now grind green chills, ginger, half cooked green peas, cooked spinach, fresh coriander leaves and salt to taste. Blend all of them to make a smooth paste without adding water.
- Add all the dry spice powders garam masala, chaat masala powder, dry mango powder, kashmiri red chilli powder, salt as required, grinded spinach paste and gram flour to the mashed potatoes and finally add the remaining peas into the mixture.
- Mix the kabab mixture very well and form kababs into round patties.
- In a bowl, add corn flour with some water and dissolve it to make a slurry.
- Now dip the kababs or patties to the cornflour slurry, roll it on to the bread crumbs.
- Heat a pan with 1 tablespoon oil and shallow fry the kababs from both sides on medium flame until it turns golden and crisp.
- Finally garnish the kababs as you desire and serve it hot with some chutney and masala tea.
Notes
- This kabab is quick, simple and delicious. You can also feel free to add more veggies of your choice to it, but make sure to maintain the green colour because of which it is called by the name hara bhara kabab.
- You can also bake and grill these kababs. Bake them in oven at 180 degrees celsius for 10-15 minutes.
- If you don’t have bread crumbs then you can also use powdered poha.
- Additionally, you may increase the quantity of spinach leaves to give a dark green colour only add a little more cornflour for binding.
- Prep Time: 25 mins
- Cook Time: 20 mins
- Cuisine: North Indian
