Hara Bhara Kabab recipe with step by step photos and video. Hara Bhara Kabab is a healthy pan fried snack made with fresh spinach leaves , peas and potatoes.
These healthy kebabs can be pan fried / air fired or even baked. This post shares pan fried version of spinach peas kebab.
Spinach is very versatile and its known for its health benefits. Few of my all time spinach recipes includes Palak Paneer , Dal Palak , Palak Kichidi and Palak Paneer Salad
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About this recipe
Hara Bhara Kabab is a one of the most popular North Indian snack. Hara means green in Hindi and Bhara refers to full which means patties full of greens. You can find this recipe on menu cards of many Indian Restaurants.
This tasty green kebabs gets its color from lots of spinach leaves and green peas. These kebabs are not only tasty but are healthy and nutritious too . Serve spinach kebabs with Mint chutney or Tomato ketch up.
Kids may be fussy to eat greens but this Hara Bara kabab are exceptional and they will definitely love it. You can even add this as snack for kids lunch box or can be served as after school hour snacks.
Why you should make Hara Bhara Kabab?
- Basic Ingredients
- Easy to make
- Tasty and Healthy
- Loaded with Nutrients
- Energy giving
- Gluten Free and Vegan
Ingredients , Tips and Variations
Spinach leaves : Though both tender and matured leaves works fine with this recipe , I prefer tender leaves. Baby spinach is not much suited to make hara bara kebab . Blanching of spinach is recommended to reduce antinutrient oxalates from spinach.
Green Peas : Both fresh and frozen green peas works well here. I used frozen green peas hence cooking time was less. If using fresh green peas, make sure it is well cooked before adding into the recipe.
Potatoes : Potatoes needs to be cooked perfectly . It should be tender enough for fork to hold. If potatoes are over cooked and turns mushy then it becomes difficult to shape it . Also it takes up much oil while frying and kebabs may turn greasy.
Flours : Roasted gram flour is used as a binding agent. Along with gram flour corn flour or APF or bread crumbs can be added. But I generally use Poha ( Flattened Rice ) powder . I add Poha to make it more healthy . Also poha absorbs extra water content and makes kebabs more crisp.
Spices and Herbs : Herbs like ginger, green chilies and spices like red chili powder, chaat masala , salt and dry mango powder are added to enhance the taste. Though dry mango is important if its unavailable then don't forget to add lime juice.
Cooking Oil : Any flavorless oil works best , you can use vegetable oil to pan fry. Alternatively you can either bake or air fry these patties.
Watch Video
Step by Step directions to make Hara Bhara Kabab
Preparations
Blanching Spinach
Boil water and then switch off the flame. Keep rinsed spinach in hot water for 2 to 3 minutes. Remove with a help of tongs and keep aside for water to drain completely. Squeeze leaves gently if there is extra water.
Finely chop the spinach and coriander leaves , keep aside.
Chop green chillies , grate ginger and set aside.
Other Preparations
Roast besan (gram flour) in a small pan till it becomes aromatic and changes its color. Don’t over roast or darken the gram flour.
If using Poha ( flattened rice) , then powder it in a mixer and set aside.
Steam peas and boil potatoes and set aside.
Cook potatoes until tender
To make Hara Bhara Kabab
Into a mixing bowl grate the boiled potatoes ,
to the same bowl add boiled green peas
And chopped spinach .
Add roasted gram , poha powder , all spices and herbs in the bowl.
Mix well everything and mash the kabab mixture with a potato masher.
Shape into round patties. Press a cashew halve on each patty.
Heat oil in a pan or skillet. Pan fry the kabab till crisp and golden on both sides.
Flip and cook on both sides evenly.
Once done then place them on kitchen paper towels.
Serve hara bhara kabab hot with mint chutney or tomato ketchup.
Recipe
Hara Bhara Kabab Recipe
Ingredients
For Blanching Spinach
- 2 cups Fresh spinach leaves or 100 grams
- 1.5 to 2 cups water for blanching
For Cooking Potatoes and Green Peas
- 3 small to medium potatoes or 200 grams
- 1 cup green peas - fresh or frozen
- 2 cups water for cooking
Other Ingredients
- 2 tablespoon Besan - gram flour or add as required
- 3 tablespoon Poha powdered or corn flour or bread crumbs
- 2 no's Green chili - chopped
- 1 teaspoon Ginger - grated
- 2 tablespoon Coriander leaves
- ¼ teaspoon Chaat masala powder
- ½ teaspoon Garam Masala powder
- ¼ teaspoon Jeera / cumin powder
- ½ teaspoon Amchur powder - dry mango powder
- Salt to taste
- 8 Cashew halves – optional
- 2 to 3 tablespoon oil for pan frying the kabab - add as required
Instructions
Preparations
Blanching Spinach
- Boil water and then switch off the flame. Keep rinsed spinach in hot water for 2 to 3 minutes. Remove with a help of tongs and keep aside for water to drain completely. Squeeze leaves gently if there is extra water.
- Finely chop the spinach and coriander leaves , keep aside.
- Chop green chillies , grate ginger and set aside.
Other Preparations
- Roast besan (gram flour) in a small pan till it becomes aromatic and changes its color. Don’t over roast or darken the gram flour.
- If using Poha ( flattened rice) , then powder it in a mixer and set aside.
- Steam peas and boil potatoes and set aside.
To make Hara Bhara Kabab
- Into a mixing bowl grate the boiled potatoes , to the same bowl add boiled green peas and chopped spinach . Add roasted gram , poha powder , all spices and herbs in the bowl.
- Mix well everything and mash the kabab mixture with a potato masher.
- Shape into round patties. Press a cashew halve on each patty.
- Heat oil in a pan or skillet. Pan fry the kabab till crisp and golden on both sides. Flip and cook on both sides evenly.
- Once done then place them on kitchen paper towels.
- Serve hara bhara kabab hot mint chutney or tomato ketchup.
Video
Notes
- Calories referred here is for 1 single piece of Hara bhara kabab. Its just a approximate value as it may vary depending on the quality of ingredients
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