Hara Bhara Kabab Recipe (Restaurant Style)

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 my all-time favorite Chicken Pakora and Fish Fingers for us, and for Mom, I made her favorite Hare Kabab.

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

What Is Hara Bhara Kabab?

Hara Bhara Kabab is a popular North Indian appetizer or snack made with spinach, green peas, potatoes, and aromatic spices. The name literally means “full of greens” in Hindi, and these green kababs live up to every word of that description.

It is crispy on the outside and soft on the inside. Although these taste best when deep-fried, you can also make awesome versions by baking or air-frying them.

You’ll find these in the starter section of virtually every North Indian restaurant menu. But the home version made with your own spice ratios and freshly blanched greens is better. Crispier. More flavorful.

Common Mistakes To Avoid When Making Hara Bhara Kabab

These kababs are fairly easy to make if you keep a few things in mind. I have found a few mistakes people make when making these. I am listing them here. Do read them before starting to make this recipe.

Mistake	Why It Happens	How to Fix
Mixture too wet	Adding extra liquid while blending spinach or peas	Blend using minimal water. Add more breadcrumbs
Mixture Too Tight	Kabab will turn too dense	Add a splash of water
Not cooling the potatoes	Warm potatoes make the mixture sticky and loose	Boil potatoes ahead of time and cool completely before mashing
Skipping binding agents	Kababs break while shaping or frying	Add adequate breadcrumbs, besan, and cornflour
Over-mashing the mixture	Leads to dense, pasty kababs	Mash just until combined; keep some texture
Frying on low heat	Kababs absorb oil and turn soggy	Fry on medium heat so they crisp properly
Flipping too early	Kababs break in the pan	Let one side form a crust before turning
Uneven shaping	Some kababs cook faster than others	Shape uniform, medium-thick patties
Crowding the pan	Temperature drops and kababs steam	Fry in batches with space between them

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

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

Step 3: Cook for exactly 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 again and squeeze out every drop of moisture with your hands. This is critical as the excess water makes the mixture sticky and the kababs fall apart.

Make The Green Paste

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

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

Step 7: Blend to make a coarse paste. Scrape the sides of the blender a few times while blending.

Make The Kabab Mixture

Step 8: Transfer the green paste to a medium mixing bowl. 

Step 9: Add the following ingredients to the bowl.

• 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

Step 10: Mix just until combined. The dough should hold its shape when pressed and not stick to your hands. If the mixture looks too dry, add a few tablespoons of water; if it looks too runny, add some breadcrumbs. Taste and adjust seasoning now; once fried, it’s too late.

Step 11: Divide the dough into 10–12 equal portions (about the size of a large walnut). Roll each into a smooth ball between your palms, then gently press into a disc roughly ½ inch (1.2 cm) thick.  Press a cashew half into the center of each one.

Shape all the kebabs the same way.

Cook The Kabab

Fry The Kabab

Step 12: Heat 3-4 cups of oil over medium-high heat (350°F / 175°C). Once the oil is hot, reduce the heat to medium. 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 a paper towel. Sprinkle chaat masala (optional) over the hot kababs immediately after frying. Fry the remaining kabab in the same manner. Serve hot.

Bake The Kabab

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.

Air Fry The Hara Bhara Kabab

To make these in an air fryer, preheat it to 360°F (180°C). 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.

Serving Suggestions

Serve this restaurant-style kabab with a cup of masala chai, green chutney, dahi chutney, or ketchup. I also like to sprinkle some homemade chaat masala over them. It is also a great school snack for kids or appetizers for parties.

These kababs make an excellent starter before a Dal Makhani and Butter Naan dinner. They pair beautifully with Hariyali Paneer Tikka on a party appetizer platter.