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! This is one of the best recipe to make Hara Bhara Kabab. Here is how to make Hara Bhara Kabab easily.

Hara Bhara Kabab

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 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 Hara Bhara Kabab 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.

Can these 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.

Can you make Hara Bhara Kabab in oven?

These kabab’s 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. 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?

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.

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

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Hara Bhara Kabab

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.

Course Appetizer

Cuisine Indian

Prep Time 12 minutes

Cook Time 29 minutes

Total Time 41 minutes

Servings 5 people

Author Neha Mathur

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

1. Heat water in a pan.

2. Once the water comes to a boil, add sugar in it and let it dissolve.

3. Add spinach and cook for 2-3 minutes.

4. Drain the water and run the spinach under cold water.

5. Drain the water nicely from the spinach.

6. Add it in the blender along with peas, green coriander, green chilli and ginger and blend to make a smooth paste.

7. Transfer the paste in a bowl.

8. Add grated boiled potato, besan, cornflour, bread crumbs, salt, dry mango powder and garam masala powder in the paste and mix well.

9. Make small kabab from the mixture.

10. Heat oil in a pan.

11. Shallow fry the kabobs util golden brown from both the sides.

12. Drain on a plate lined with kitchen tissue.

13. Serve hot with Yogurt Mint Dip.

You can check out more Indian appetizer recipes here.