Hara Bhara Kabab


Hara bhara kabab recipe with step by step photos and video. Hara bhara kabab are pan-fried spiced patties made with a mix of spinach, green peas and potatoes. The recipe is easy to make and healthy as well – since it has the best of both spinach and green peas.

hara bhara kabab

I have seen hara bhara kabab listed in the starter section of the menu in many North Indian restaurants. A couple of times we have had hara bhara kabab outside and they were ok. Usually i make hara bhara kabab when I have some extra spinach left after making palak paneer or sarson ka saag.

True to its name Hara bhara kabab boosts of green health. made from spinach, peas and potatoes it is nutritious as well as delicious and tastes great with any chutney or sauce.

hara bhara kebab recipe

Hara bhara kabab are usually pan fried. you can even bake them or air fry them. Follow the steps mentioned below to bake them.

How to bake hara bhara kabab ?

1. Preheat the oven for 10 minutes at 180 degrees celsius. use both the top and bottom heating rods of the oven while preheating as well as baking.
3. Brush some oil on top of each kabab.
2. Place kababs in a tray which has been sprayed or greased with some oil.
4. Place the kebabs on a tray or wired rack in the center of the oven.
5. Bake hara bhara kabab at 180 degrees celsius for 20 to 25 minutes or till the kabab get browned from the top. You can even change the sides after 10 to 15 minutes of baking. Better to bake both the sides of hara bhara kebab.

Tips for making tasty hara bhara kabab

  • The spice powders namely chaat masala and amchur powder can be adjusted as per your taste preferences.
  • For a spicy kabab, increase the number of green chillies.
  • If you don’t have chaat masala, then just add garam masala powder but reduce the quantity to ½ teaspoon garam masala powder. For a slight tang, also add ½ to 1 teaspoon lemon juice.
  • For binding instead of gram flour (besan), corn flour or corn starch and all-purpose flour (maida) can also be used. You can even use bread crumbs.
  • Do not shallow fry or deep fry this kabab as they are light in texture and can break in oil while frying.
  • If the kabab breaks while pan-frying, then it means there is more moisture in the kabab and the binding ingredient is not enough. Thus add some more of the roasted gram flour in the kabab mixture.

Hara bhara kabab recipe video

How to make hara bhara kabab

– cooking potatoes & peas 

1. Rinse well and take 2 medium-large potatoes (200 to 215 grams) in a 2 litre pressure cooker. Add 2 cups water. I have cooked both potatoes and green peas in a pressure cooker. You can even steam them in a pan or electric cooker or cook them in a pot.

making hara bhara kabab

2. Place a steel bowl containing ½ cup green peas (fresh or frozen) on top of the potatoes. Do not add any water in the bowl containing green peas.

making hara bhara kabab

3. Cover the pressure cooker. Pressure cook on medium flame for 10 minutes or 6 to 7 whistles.

making hara bhara kabab

4. When the pressure settles down then open the lid. The potatoes would have cooked and the green peas will be steamed.

making hara bhara kabab

5. Remove the bowl with the help of tongs and place the peas in the strainer – so that all the water is drained.

making hara bhara kabab

6. Remove the potatoes with a spoon in a bowl or plate. Let them become warm. Then peel them. Cover and keep aside.

making hara bhara kabab

Blanching spinach for hara bhara kabab

7. Rinse 2 cups spinach leaves (100 grams spinach) in water very well. Place them in a colander so that the extra water gets drained. You can use only the leaves and not stems if you prefer. Stems add some crunch in the kabab. Since stems give a nice crunch thus I add them. If you prefer the crunch, you can use the stems. But use only tender stems.

making hara bhara kabab

8. Boil 1.5 to 2 cups water with some salt (optional).

making hara bhara kabab

9. When the water comes to a rolling boil, then switch off the flame. Add the spinach leaves and immerse them in the hot water for 2 minutes. This step is blanching the spinach leaves.

making hara bhara kabab

10. After 2 minutes remove the leaves with the help of pasta tongs and place them in a bowl of cold water for 1 minute. This is done so that the spinach retains their greenness.

making hara bhara kabab

11. After 1 minute, remove the spinach leaves in a colander. Drain the water very well. Squeeze lightly if there is extra water.

making hara bhara kabab

12. Place the spinach on a chopping board. Do squeeze spinach lightly and then place on chopping board.

making hara bhara kabab

13. Then chop the spinach finely and keep aside. Instead of finely chopping, spinach can also be pureed – but then you will need to add some more roasted besan which is the binding ingredient used in this recipe.

making hara bhara kabab

Other preparations for hara bhara kabab

14. Take 1 green chilli and 1 to 1.5 inches ginger (peeled and chopped) in a mortar-pestle.

making hara bhara kabab

15. Crush to a paste. Paste can be semi-fine or fine.

making hara bhara kabab

16. Take 4 tablespoons gram flour (besan) in a pan or kadai.

making hara bhara kabab

17. Keep flame to a low and roast besan stirring often.

making hara bhara kabab

18. Roast till you get a nutty fragrance and the besan changes its color.

making hara bhara kabab

19. Keep roasted besan aside.

making hara bhara kabab

Making hara bhara kabab mixture

18: in a mixing bowl add the finely chopped spinach and steamed green peas.

making hara bhara kabab

19. Grate the boiled potatoes over it.

making hara bhara kabab

20. Add the roasted besan.

making hara bhara kabab

21. Then add the ginger-chilli paste and the spice powders. Also add salt as per taste.

making hara bhara kabab

22. First lightly mix.

making hara bhara kabab

23. Then with a potato masher, mash the hara bhara kabab mixture.

making hara bhara kabab

24. Mix again and bring the entire mixture together.

making hara bhara kabab

25. Take a small or medium or large sized portion of the kabab mixture and shape into a small or medium or large sized patties. Your hands will be sticky if there was moisture in the spinach. In this case, apply some oil to your palms when shaping the hara bhara kabab.

making hara bhara kabab

26. Place a halved cashew in the centre of each hara bhara kabab and lightly press it. So that it sticks on the kabab. This step is optional and can be skipped.

making hara bhara kabab

Making hara bhara kabab

27. Heat 1 to 2 tablespoons oil in tawa or pan. Spread the oil all over the tawa with a spoon. When the oil becomes medium-hot, place the kabab. if you are using a large tawa or griddle then you can fry all the kababs in 2 to 3 tablespoons oil. I fried in two batches. So fried the first batch in 2 tablespoons oil and then fried the second batch in 1 tablespoon oil.

making hara bhara kabab

29. When one side is golden, turn over gently each hara bhara kabab.

making hara bhara kabab

30. When the second side is golden, then flip again gently.

making hara bhara kabab

31. Turn over and fry once or twice for an even crispness and uniform golden color.

hara bhara kabab

32. Place them on kitchen paper towels. The recipe yields 8 large hara bhara kabab and 10 medium sized hara bhara kabab. This recipe can be halved or doubled or tripled as well.

hara bhara kabab

32. serve hara bhara kabab hot with mint chutney or coriander chutney or tomato ketchup or sweet tamarind chutney.

hara bhara kebab

How to serve hara bhara kabab

To go with the hara bhara kabab you can make any chutney – be it mint chutney or coriander chutney or any green chutney and even tomato ketchup or sweet tamarind chutney. Hara bhara kabab is also a tasty gluten-free, vegan and a vegetarian snack for all those who like kabab.

Hara bhara kabab is an easy finger food that can be served as a brunch or also as a starter. One which is light and not heavy. It can also be stuffed in sandwiches or burgers. Great way to disguise the spinach, so that kids can have it too.

More tasty snacks recipes

  1. Kabab recipe
  2. Dahi kabab
  3. Onion pakoda
  4. French fries

If you made this recipe, please be sure to rate it in the recipe card below. If you’d like more delicious Indian vegetarian recipes delivered straight to your inbox, Sign Up for my email newsletter. You can also follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspiration.

Hara bhara kebab recipe is a delicious variation of vegetarian kabab. it is made with fresh spinach leaves, green peas and potatoes. So they are nutritious as well as delicious. Hara bhara kabab makes for a good Indian starter or snack. This green veg kabab can also be stuffed in burger buns or sandwiches can be made from them. 

Prep Time 30 mins

Cook Time 20 mins

Total Time 50 mins


Cuisine North Indian

Course: Appetizers, Brunch, Snacks


Servings 8 large kabab

Units

for cooking potatoes and green peas

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