Hara Bhara Kabab

4.67 from 6 votes

Hara Bhara Kabab is a delicious North Indian appetizer or snack made using spinach, potatoes, and spices. Serve this restaurant-style kabab with a cup of masala chai, green chutney, and ketchup.

Here are some more appetizer recipes: Hariyali Paneer Tikka, Tandoori Soya Chaap, Moong Dal Pakoda, Goli Baje, and Onion Pakoda.

Hara bhara kabab served on a plate.
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My mom is the only vegetarian in our family. Whenever we have a get-together, I make a full spread, which is 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 cold day yesterday, and the weather demanded 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 in color, hence the name.

It is served at most Indian restaurants along with green 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 and masala chai for tea-time snacks.

Ingredients

You will need sugar, spinach (palak), green peas (hari matar), cilantro (fresh coriander leaves), green chilies, fresh ginger, boiled potatoes, chickpea flour (besan), cornstarch, bread crumbs, salt, dry mango powder (amchoor), and garam masala powder.

I like to decorate the kababs with halved cashew nuts, but it is optional.

Use any neutral-flavored oil to fry the green kabab.

You can use fresh or frozen peas to make these.

Adjust the green chilies as per your liking. You can use any variety of green chilies.

If you don’t have dry mango powder, add lime juice (or lemon juice) to the mixture. 

You can add other green leafy vegetables, such as fenugreek, amaranth, etc., to the kabab. You can also add carrots, beans, and capsicum.

Add some grated paneer or boiled and mashed chickpeas to make this protein-rich.

Learn how to boil potatoes here.

How To Make Hara Bhara Kabab

Blanch The Spinach And Peas

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

Once the water comes to a boil, add 2 teaspoon sugar and stir until it dissolves. 

Sugar added to boiling water.

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

Spinach and peas added to the pan.
Cooked spinach and peas.

Remove the pan from the heat and strain the spinach and peas in a fine-mesh strainer.

Strained spinach and peas.

Run them under cold water to stop the cooking process.

Drain well.

Running spinach and peas under cold water.

Make The Green Paste

Add the blanched spinach and peas to a blender with the following ingredients and blend to make a smooth 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.

Blanched spinach, peas, ginger, cilantro, green chilies and water added to a blender.
Smooth paste made.

Make The Kabab Mixture

Transfer the green paste to a medium mixing bowl. 

Paste transferred to a mixing bowl.

Add the following ingredients 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
Potatoes, chickpea flour, cornstarch and spices added to the bowl.
Smooth mixture made.

Take a small lime-sized mixture and shape it into a smooth ball. Gently press the ball and press a cashew half in the center.

Note – Apply oil on your palms if the mixture sticks while shaping.

Shape all the kababs in the same manner.

Hara bhara kabab ready to fry.

Fry The Kabab

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

Once the oil is hot, reduce the heat to medium.

Drop 5-6 kababs in the hot oil and fry until they turn golden brown, flipping a few times in between.

veg kababs frying in hot oil.

Drain on a plate lined with kitchen tissues.

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

Ready hara bhara kabab.

Pro Tips By Neha

The mixture to make the green kabab should be neither too tight nor too loose. If it’s too tight, the kabab will turn too dense; if it’s too loose, you will not be able to shape it.

If the mixture looks tight, add a splash of water; if it seems loose, add more breadcrumbs.

You can shallow fry these kababs instead of deep frying them.

Frequently Asked Questions

How do I make these kabab without potatoes?

Replace potatoes with sweet potatoes or raw bananas to make these kababs without potatoes.

How to make Jain style green kabab?

Replace potatoes with raw bananas and skip adding ginger to make a Jain version of these kababs.

Can I make green kabab with chicken?

Add some minced chicken to the kabab mixture. Adjust the seasoning and make the kababs.

Can I make these kababs in an oven or an air fryer?

Preheat the oven to 360°F (180°C). Arrange the kababs on a baking sheet in a single layer and spray them with oil. Bake for 20 minutes. Flip the kababs and bake for 5-10 minutes until they are nicely browned.

To make these in an air fryer, preheat the air fryer. Then, arrange the kabab in the air fryer basket in a single layer. Spray or brush with oil. Air fry for 10 minutes. Then flip and air fry for another 5-10 minutes until nicely browned.

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 kabab in bulk and freeze them for up to 2 months.

When you want to eat these, take them out and thaw them at room temperature for an hour, then fry them.

The best way to freeze them is to arrange them in a single layer on a baking tray. Then, collect them and put them in a zip-lock bag.

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Veg Hara Bhara Kabab is a delicious North Indian appetizer or snack made using spinach, potatoes, and a few spices. Serve this restaurant-style kabab with a cup of masala chai, green chutney, and ketchup (vegan, gluten-free).
4.67 from 6 votes

Hara Bhara Kabab Recipe

Veg Hara Bhara Kabab is a delicious North Indian appetizer or snack made using spinach, potatoes, and a few spices. Serve this restaurant style kabab with a cup of masala chai, green chutney, and ketchup.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 5 people

Ingredients 

  • 2 teaspoons sugar
  • 1 cup chopped spinach (palak) (packed, rinsed)
  • ½ cup green peas (fresh or frozen)
  • ¼ cup chopped cilantro (fresh coriander leaves)
  • 2 teaspoons chopped green chilies
  • 1 teaspoon peeled and chopped ginger
  • 1 cup peeled and grated boiled potatoes
  • 2 tablespoons chickpea flour (besan, gram flour)
  • 2 tablespoons cornstarch
  • ¼ cup bread crumbs
  • 1 teaspoon salt
  • 2 teaspoons dry mango powder (amchoor)
  • ½ teaspoon garam masala powder
  • 6-7 cashew nuts (halved)
  • oil for frying
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Instructions 

Blanch The Spinach And Peas

  • Heat 2-3 cups of water in a pan over medium-high heat. 
  • Once the water comes to a boil, add sugar and stir until it dissolves. 
  • Add spinach and green peas to the pan and cook for 2 minutes.
  • Remove the pan from the heat and strain the spinach and peas in a fine-mesh strainer.
  • Run them under cold water to stop the cooking process.
  • Drain well.

Make The Green Paste

  • Add the blanched spinach and peas to a blender, along with cilantro, chilies, ginger, and 1 tablespoon of water, and blend to make a smooth paste.
  • 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

  • Transfer the green paste to a medium mixing bowl. 
  • Add potatoes, chickpea flour, cornstarch, breadcrumbs, salt, dry mango powder, and garam masala powder, and mix well.
  • Take a small lime size mixture and shape it to make a smooth ball. Gently press the ball and press a cashew half in the center.
  • Note – Apply oil on your palms if the mixture is sticking while shaping.
  • Shape all the kababs in the same manner.

Fry The Kabab

  • Heat 3-4 cups of vegetable oil in a pan over medium-high heat.
  • Once the oil is hot, reduce the heat to medium.
  • Drop 5-6 kababs in the hot oil and fry until they turn golden brown, flipping a few times in between.
  • Drain on a plate lined with kitchen tissues.
  • Fry the remaining kabab in the same manner. Serve hot.

Video

YouTube video

Notes

Adjust the green chilies as per your liking. You can use any variety of green chilies.
The mixture to make the green kabab should neither be too tight nor loose. If it’s too tight, the kabab will turn too dense; if it’s too loose, you will not be able to shape them.
If the mixture looks tight, add a splash of water; if it seems loose, add some more breadcrumbs.
You can shallow fry these kababs instead of deep frying them.

Nutrition

Calories: 97kcal, Carbohydrates: 19g, Protein: 3g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.5g, Sodium: 527mg, Potassium: 270mg, Fiber: 2g, Sugar: 3g, Vitamin A: 675IU, Vitamin C: 16mg, Calcium: 27mg, Iron: 1mg
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