Hara Bhara Kabab

Hara Bhara Kebab (or) Hara Bhara Kabab is a delicious and quick party starter dish. Made using spinach, green peas and potatoes, they are a great way to get your kids to eat healthy. Most kebabs are non-vegetarian and this dish is a vegetarian option for those who feel left out.

These kababs can be served as an evening snack, party starters or a quick late-night snack during movie time.

5 from 1 vote

Hara Bhara Kabab

A healthy and delicious vegetarian snack made with potatoes, spinach and peas.

Prep Time20 minutes mins

Cook Time20 minutes mins

Course: Appetizer, Snack

Cuisine: Indian, North Indian

Ingredients

• 2 Potatoes medium, boiled
• 1/4 cup Green Peas shelled
• 1 cup Spinach cleaned, washed, chopped
• 1/4 tsp Cumin Powder
• 1/2 tbsp Butter
• 1/2 tbsp Cornflour
• 1 Green Chilli
• 1/2 tsp Coriander Powder
• 1/4 tsp Turmeric Powder
• 1/4 tsp Amchur Powder (Dry Mango Powder)
• 1/2 inch Ginger peeled, finely chopped
• 2 Garlic Cloves
• handful Coriander Leaves chopped
• 1 tsp Lemon Juice - 1 tsp
• as required Oil
• as per taste Salt

Instructions

• Heat a pan of water over medium flame.
• When it starts boiling add the green peas and cook for 2 to 3 minutes.
• Add the chopped spinach and cook for another minute.
• Drain the water and place the peas and spinach under cold running water.
• Drain again and keep them aside to dry.
• Squeeze out any extra water and transfer them to a blender.
• Add 1 boiled potato, cumin powder, coriander powder, turmeric powder, dry mango powder, salt, ginger, garlic, green chilli, lime juice and coriander leaves.
• Add 1/2 tsp of oil and blend to a thick paste.
• Transfer to a large bowl.
• Mash the remaining potato and add to the bowl.
• Add cornflour and mix well. The mixture should be thick and sticky.
• Shape the mixture, using wet hands, into desired shapes (round or squares or oblong) and place them on a floured plate.
• Keep them in the fridge for 30 to 35 minutes so that they are firm.
• Remove them 10 minutes before frying.
• Heat a non-stick frying pan over medium flame.
• Add butter and fry the prepared kababs, few at a time, till golden brown and crisp.
• Remove and drain excess oil.
• Serve warm with chutney or sauce.