Hara Bhara Kabab Recipe

My mom is the only vegetarian in our family. Whenever we have a get-together, I make a full spread — mostly non-vegetarian — but for her, I try to make just 1-2 dishes, and those dishes must be very special.

It was a slightly chilly day yesterday, and the weather called for something fried and crispy. I made Chicken Pakora and Fish Fingers for us, and for Mom, I made her favorite Hare Kabab.

About Hara Bhara Kabab

Hara Bhara Kabab is a popular North Indian vegetarian snack or appetizer made using spinach, peas, potatoes, and spices.

Hara Bhara means green in Hindi. This kabab is green, hence the name.

It is served at most Indian restaurants along with green chutney or dahi chutney.

These veggie kababs are soft on the inside and have a crunchy crust. They are super easy to make at home and come together quickly.

Serve them with green chutney, tomato ketchup, and masala chai for tea-time snacks. I also like to sprinkle some chaat masala over them. It is also a great school snack for kids or appetizers for parties.

How To Make Hara Bhara Kebab

Blanch The Spinach And Peas

Step 1: Heat 2-3 cups of water in a pan over medium-high heat.

Step 2: Once the water comes to a boil, add 2 teaspoon of sugar and stir until dissolved. Adding a little sugar when blanching helps to retain the bright green color of the greens.

Step 3: Add 1 cup of chopped spinach (packed and rinsed) and ½ cup of green peas (fresh or frozen) to the pan, and cook for 2 minutes.

Step 4: Remove the pan from the heat, then strain the spinach and peas through a fine-mesh strainer.

Step 5: Run them under cold water to stop the cooking process and maintain the lovely green color. Drain well.

Make The Green Paste

Step 6: Add the blanched spinach and peas to a blender along with the following ingredients and blend to make a coarse paste.

• ¼ cup chopped cilantro
• 2 teaspoon chopped green chilies
• 1 teaspoon peeled and chopped ginger
• 1 tablespoon water

Scrape the sides of the blender a few times while blending.

Note – Do not add more water; otherwise, the kabab mixture will become pasty.

Make The Kabab Mixture

Step 7: Transfer the green paste to a medium mixing bowl. 

Step 8: Add the following ingredients to the bowl and mix well.

• 1 cup of grated boiled potatoes
• 2 tablespoon chickpea flour
• 2 tablespoon cornstarch
• ¼ cup breadcrumbs
• 1 teaspoon salt
• 2 teaspoon dry mango powder
• ½ teaspoon garam masala powder

The kabab mixture should be easy to handle. It should neither be too thick nor too runny. If the mixture looks too thick, add a few tablespoons of water; if it looks too runny, add some breadcrumbs.

Step 9: Take a small lime-sized mixture and shape it into a smooth ball. Gently press the ball, then press a cashew half into the center.

Note: Apply oil to your palms if the mixture sticks while shaping.

Shape all the kababs in the same manner.

Fry The Kabab

Step 10: Heat 3-4 cups of oil over medium-high heat.

Step 11: Once the oil is hot, reduce the heat to medium.

Step 12: Drop 5-6 kababs into the hot oil and fry until golden brown, flipping a few times in between.

Step 13: Drain on a plate lined with kitchen tissues.

Fry the remaining kabab in the same manner. Serve hot.

Storage Suggestions

These kababs taste best when served hot and crisp right off the pan. However, leftovers can be refrigerated in an airtight container for up to 3 days. They can then be reheated in an air fryer or a pan over the stovetop.

You can also make the kababs in bulk and freeze them for up to 2 months.

The best way to freeze them is to arrange the shaped kababs in a single layer on a baking tray. Freeze for 6-8 hours. Then, collect them and put them in a zip-lock bag or an airtight box. Fry directly from the freezer on medium heat until browned from both sides.