Restaurant Style Veg Hara Bhara Kabab + Video

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 Hara Bhara Kabab Recipe at home (Step by Step + Video)

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.

From a long time, I always used to order Hara Bhara Kebab that was on the menu of almost every North Indian restaurants. 

I loved the flavour, taste and the freshness of this green coloured Kebab.

Not only me, even my family 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 favourite 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 a superb binding agent plus it also grants crispiness to these royal fritters.

Here are some more Vegetarian Starter recipes for you – Palak Chana Dal Kabab, Shalgam Ke Kabab, Makhana Paneer Ball and Aloo Paneer Tikki. 

So, don’t wait any longer, get started and make these divine Hara Bhara Kebabs and serve either as an appetiser or as a snack. Here is the recipe of Hara Bhara Kebab. 

What is Hara Bhara Kebab?

Hara Bhara Kebab is a popular Indian appetiser 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 the sides of tikki.

They are soft from inside and melts in your mouth once you take a bite. 

Hara Bhara Kabab Ingredients

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 colour 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 in some lemon juice in the mixture. 

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 added taste, flavour 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.

Hara Bhara Kabab 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 these Hara Bhara 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.

Hara Bhara Kabab in oven

Hara Bhara Kabab 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 Hara Bhara 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.

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 adventurous and serve them with peri peri sauce or even spicy mango chutney.

Variations of Veg Hara Bhara Kabab

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 and make Paneer Hara Bhara 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 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 this hara bhara 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 making Hara Bhara Kabab in curry and serve it with any Indian bread.

You might also like

Palak Chana Dal Kabab

Tuna Kabab

Achari Paneer Tikka

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

4.6 from 5 votes

Print

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.

Course Appetizer

Cuisine Indian

Prep Time 12 minutes

Cook Time 29 minutes

Total Time 41 minutes

Servings 5 people

Calories 102 kcal

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. Add more bread crumbs if the mixture is too wet. 

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.

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.

 

Nutrition Facts

Hara Bhara Kabab Recipe

Amount Per Serving

Calories 102

% Daily Value*

Sodium 112mg5%

Potassium 278mg8%

Carbohydrates 20g7%

Fiber 3g13%

Sugar 4g4%

Protein 3g6%

Vitamin A 730IU15%

Vitamin C 14.7mg18%

Calcium 32mg3%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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