Beautifully round kebabs using potatoes, green peas, spinach and a plethora of spices, Veg Hara Bhara Kabab guarantees a wide smile every time you eat it! Here is how to make it at home.
I always used to think that the starters that were on the menu of restaurants, were very difficult to make and must be needing a lot of effort and time.
For a long time, I always used to order Hara Bhara Kebab that was on the menu of almost every North Indian restaurant.
I loved the flavor, taste, and freshness of this green-colored Kebab.
Not only me, but even my family also enjoyed it as much as I did.
One day, when I was surprisingly sitting free, I got an urge to know how these Hara Bhara Kebabs were made.
And to my surprise, they were rather very easy as compared to the starters that I often make at home for my weekend meals or house parties.
Also, all the ingredients were already available in my pantry.
So, I got up and made these yummy vegetarian kebabs for our tea-time snacks as some of our friends were visiting us and served it with my favorite Adrak Wali Chai.
My Hara Bhara Kebabs came out better than the restaurant ones, and I was so happy to see such amazing results.
So, 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 as a superb binding agent plus it also grants crispiness to these royal fritters.
About the recipe
It is a popular Indian appetizer that is very famous among North Indian restaurants.
It is a tikki that is made with the combination of blanched spinach, peas, green coriander, green chilli, and ginger.
This mixture is blended and then mixed along with grated boiled potato, besan, cornflour, bread crumbs, salt, dry mango powder and garam masala powder to make some round tikkis.
It is then shallow fried on the pan till they have brown spots on both sides of tikki.
They are soft from inside and melts in your mouth once you take a bite.
As fancy as this Kabab sounds, the ingredients are actually very simple and something that is already available in your kitchen.
To make this Hara Bhara Kebab, you will need blanched spinach, peas, green coriander, green chilli, ginger, grated boiled potato, besan, cornflour, bread crumbs, salt, dry mango powder, and garam masala powder.
Do not overcook the spinach, just blanch it, as it will retain that beautiful green color in the kababs.
Dry Mango Powder and Garam Masala Powder adds a tangy and spicy hint to the kebab.
If you don’t have dry mango powder, you can also add some lemon juice in the mixture.
Which vegetables can be used to make the Kabab?
As the name suggests, this has a lot of green leafy vegetables in it giving it a beautiful green color.
But some other vegetables need to be added to give the kabab some added taste, flavor, and texture.
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 it without Potato?
You can replace potatoes with sweet potatoes or raw banana to make these kababs without potato.
Jain Hara Bhara Kabab
Replace potatoes with raw banana and skip adding ginger to make a Jain version of these kababs.
Hara Bhara Chicken Kabab
To the same mixture, add some minced chicken. Adjust the seasoning and make kababs.
Can this kabab pre-made?
You can make the kabab in bulk and freeze them for up to a month.
Whenever you want to eat these, just take them out and thaw them at room temperature for an hour 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 it in the oven?
It can be baked in an 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 this kabab without frying and that is the use of Air Fryer.
Line the kabab in the basket of a preheated air fryer and spray with oil.
Air fry for 10-12 minutes.
These Vegetarian kabab tastes best when paired with tomato ketchup or coriander mint chutney.
However, you can be a little adventurous and serve them with peri peri sauce or even spicy mango chutney.
Apart from the Vegetarian version of this kabab, you can also try to make it more interesting by adding a few different ingredients.
You can add grated paneer to this kabab.
You can even add minced chicken to it and make Chicken Hara Bhara Kabab.
Bake this kabab instead of frying and you have a healthier version of these. You can also air fry these in an air fryer.
Instead of serving as is, You can put them in buns to make burgers or sandwiches.
Crisp, nicely green plus tad golden, savoring 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 this kabab in 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 adding the kababs in curry and serve it with any Indian bread.
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Step By Step Recipe
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.
Make small kabab from the mixture.
Heat oil in a pan. Shallow fry the kabobs until golden brown from both the sides.
Hara Bhara Kabab Recipe
- 1 cup Boiled Potato (Grated)
- 1 cup Spinach (Chopped)
- 2 teaspoon Sugar
- ½ cup Green Peas
- ¼ cup Fresh Coriander (Chopped)
- 2 Green Chilli (Chopped)
- 1 inch Ginger (Chopped)
- 2 tablespoon Besan
- 2 tablespoon Cornflour
- ¼ cup Bread Crumbs
- Salt to taste
- 2 teaspoon Dry Mango Powder
- ½ teaspoon Garam Masala Powder
- Oil for shallow frying
- 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.