Beautifully rolled up using potatoes, green peas, spinach and a plethora of spices, Veg Hara Bhara Kabab guarantees a wide smile every time you eat it! Heer is how to make Hara Bhara Kabab Recipe at home (Step by Step + Video)
I have always been a big time fan of starters. As much as I love the thought of munching them, what lures me more for making umpteen starters is the fact that a starter acts as a benchmark for any meal that we are about to serve to our family, guests or friends.
Hence, whenever I get the luxury of time, I do try to make different combinations for starters.
The good thing about making them is that they can also served as snacks with beverages and works as a mindblowing substitute for the raw snacks that we usually serve.
The other day, when a few of my friends surprised me by their impromptu visit, I prepared Hara Bhara Kabab with a fresh bunch of spinach around and it definitely helped us unwind, plus our conversation pepped up as well with some Adrak Wali Chai – what else does one need in life?
Ladies, let me tell you, Hara Bhara Veg Kabab is not at all difficult to prepare, unlike the popular perception.
Beautifully rolled up using potatoes, green peas, spinach and a plethora of spices, it guarantees a wide smile every time you eat it!
I have used bread crumbs while making this Kabab Recipe and trust me, it acts a superb binding agent plus it also grants crispiness to these royal fritters.
Which vegetables can be used to make Hara Bhara Kabab?
As the name suggests, Hara Bhara Kabab has a lot of green leafy vegetables in it giving it a beautiful green colour. But some other vegetables need to be added to give the kabab some body.
I prefer to add potato and peas apart from spinach and coriander, but you can very well add sweet potato or raw banana too.
You can also add other green leafy vegetables like fenugreek, amaranth etc to the kabab as well.
Carrots, beans and capsicum can be added too.
I have used frozen thawed peas but you can use raw peas as well. Or else you can boil the fresh peas and use them.
How to make Hara Bhara Kabab without Potato?
You can replace potatoes with sweet potatoes or raw banana to make these kababs without potato.
How to make Jain Hara Bhara Kabab?
Replace potatoes with raw banana and skip adding ginger to make a Jain version of these kababs.
How to make Hara Bhara Chicken Kabab?
To the same mixture, add some minced chicken. Adjust the seasoning and make kababs.
Can these Hara Bhara Kabab pre made?
You can make the kabab in bulk and freeze them for up to a month. When ever you want to eat these, just take them out and thaw them at room temperature for an hours and then fry.
The best way to freeze is to arrange them in a single layer on a baking tray and freeze. Then collect and keep in a zip lock bag and freeze.
How to make Hara Bhara Kabab in oven?
Hara Bhara Kabab can be baked in oven and turned into a healthy treat for those who are on a diet.
You can spray the kabab with some oil and then bake in an oven for 25-30 minutes until they turn brown and your Baked Hara Bhara kabab are ready to be served.
There is another way to make Hara Bhara Kabab without frying and that is the use of Air Fryer.
Line the kabab in the basket of a pre heated air fryer and spray with oil. Air fry for 10-12 minutes.
What can you serve these Kabab with?
These Vegetarian Hara Bhara Kabab tastes best when paired with tomato ketchup or coriander mint chutney.
However, you can be a little adventures and serve them with peri peri sauce or even a spicy mango chutney.
Variations of Veg Hara Bhara Kabab
Apart from the Vegetarian version of these kabab, you can also try to make it more interesting by adding a few different ingredients.
You can add grated paneer to these kabab and make Paneer Hara Bhara Kabab.
You can even add minced chicken to it and make Chicken Hara Bhara Kabab.
Bake these kabab instead of frying and you have a healthier version of these. You can also air fry these in an airfryer.
Instead of serving as is, You can pit them in buns to make burger or sandwiches.
Crisp, nicely green plus tad golden, savouring this veg Kabab lets you live and cherish the simplest joys of life and trust me, this is the easiest starter that I have made till date, so you better try it, here’s its recipe:
Hara Bhara Kabab Gravy
You can dunk these hara bhara kabab in a gravy and make a main course out of it. Both red tomato based creamy gravy and a green Palak Paneer style gravy goes well with this kabab.
So next time, if you have some leftover kabab masala, do try making Hara Bhara Kabab in curry and serve it with any Indian bread.
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How to make Hara Bhara Kabab Step By Step
Heat water in a pan. Once the water comes to a boil, add sugar in it and let it dissolve. Add spinach and cook for 2-3 minutes.
Drain the water and run the spinach under cold water. Drain the water nicely from the spinach.
Add it in the blender along with peas, green coriander, green chilli and ginger and blend to make a smooth paste.
Green paste.
Transfer the paste in a bowl. Add grated boiled potato, besan, cornflour, bread crumbs, salt, dry mango powder and garam masala powder in the paste and mix well.
Make small kabab from the mixture.
Heat oil in a pan. Shallow fry the kabobs util golden brown from both the sides.
Hara Bhara Kabab Video Recipe
Hara Bhara Kabab Recipe
Hara Bhara Kabab Recipe
Beautifully rolled up using potatoes, green peas, spinach and a plethora of spices, Hara Bhara Kabab guarantees a wide smile every time you eat it! Here is how to make it.
Ingredients
- 1 cup Boiled Potato Grated
- 1 cup Spinach Chopped
- 2 tsp Sugar
- 1/2 cup Green Peas
- 1/4 cup Fresh Coriander Chopped
- 2 Green Chilli Chopped
- 1 inch Ginger Chopped
- 2 tbsp Besan
- 2 tbsp Cornflour
- 1/4 cup Bread Crumbs
- Salt to taste
- 2 tsp Dry Mango Powder
- 1/2 tsp Garam Masala Powder
- Oil for shallow frying
Instructions
Heat water in a pan.
Once the water comes to a boil, add sugar in it and let it dissolve.
Add spinach and cook for 2-3 minutes.
Drain the water and run the spinach under cold water.
Drain the water nicely from the spinach.
Add it in the blender along with peas, green coriander, green chilli and ginger and blend to make a smooth paste.
Transfer the paste in a bowl.
Add grated boiled potato, besan, cornflour, bread crumbs, salt, dry mango powder and garam masala powder in the paste and mix well. Add more bread crumbs if the mixture is too wet.
Make small kabab from the mixture.
Heat oil in a pan.
Shallow fry the kabobs util golden brown from both the sides.
Drain on a plate lined with kitchen tissue.
Serve hot with Yogurt Mint Dip.
Recipe Notes
Make sure there is very little water grinding the spinach and other greens. If it's too watery, your final mixture will also become watery and it will be difficult to shape the kabab.
If by any change your final mixture is very soft, add some bread crumbs to bind it well.
You can also bake or air fry the kabab.
Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.
Anupama
What is “star” and “pad” that is mentioned in the instructions???
msnehamathur
Sorry Anupama. That was a typo. Updated the changes.
SS
The green peas are boiled or put in raw?
Neha Mathur
I have used thawed frozen peas. But you can use raw peas also.