Hara Bhara Kebab. Flavor packed classic Indian kebabs made with a vibrant blend of spinach, green peas, coriander leaves (cilantro), green chilies and aromatic spices. Shaped into small patties and cooked until beautifully crisp on the outside and soft within, these vegetarian delights are best served piping hot with a bowl of your favorite chutney. With a mild spicy kick, these are perfect as a starter or snack, and are sure to impress food lovers.
Why I Love These Green Kebabs
The name "hará barra" literally translates to green and abundant, reflecting the generous use of green vegetables in the recipe. The leafy greens and veggies are combined with potatoes, green chilies, coriander leaves (cilantro) and Indian spices to create soft, flavorful patties that turn crispy on the outside when shallow fried, grilled or air fried. The defining element of these kebabs is its distinctive green color, which primarily comes from spinach, green peas and fresh coriander.
Despite its restaurant style appeal, these are surprisingly easy to recreate at home. The secret to making the tastiest kebabs lies in using fresh ingredients. Remember not to use frozen spinach to make these kebabs. However, frozen green peas are a great alternative to fresh peas. The unique combination of spices creates the characteristic flavor of these green kebabs. This includes ground cumin, garam masala and chat masala.
Key Ingredients In Hara Bhara Kebab
Spinach - Fresh spinach is the key ingredient imparting the distinctive green color. Blanching spinach briefly before using it preserve the color. However, don’t forget to squeeze out excess water thoroughly. Too much moisture can make the kebab mixture difficult to shape.
Green peas - They also give the kebabs their vibrant green appearance. Use fresh or frozen peas and cook them until tender. Drain thoroughly before adding them to the mixture.
Potatoes - These are the main binding ingredient. Mashed potatoes hold the green veggies together and make the interior soft.
Coriander leaves (cilantro) - Finely chop the leaves and stem, and blend with the green mixture.
Green chilies - They add subtle heat to the kebabs. Adjust the quantity according to your preferred spice level.
Spices - Ground cumin, garam masala, chat masala.
Breadcrumbs - It absorbs excess moisture and helps bind the ingredients together. Substitute with gram flour (besan) if you like.
Cashews - Nuts are optional but commonly used in restaurant style kebabs.
Oil - Neutral cooking oil is suitable for shallow frying.
How To Make Hara Bhara Kebab
Step 1 - Prepare potatoes
Wash the potatoes and boil them until tender. Allow them to cool, peel and mash until smooth.
Step 2 - Cook green peas and spinach
Cook green peas for about 4-5 minutes. Wash spinach leaves thoroughly and add them to green peas. Blanch just until the leaves wilt. Drain and squeeze out as much excess water as possible.
Step 3 - Prep kebab mixture
Pulse green peas and spinach briefly in the food processor alongside coriander leaves, green chilies, ginger and garlic.
In a large mixing bowl, combine spinach mixture, mashed potatoes, spices and salt. Add breadcrumbs and mix until the mixture becomes firm enough to shape.
Step 4 - Shape and shallow fry the kebabs
Shape kebab mixture into 12 balls. Flatten the balls slightly. For the gourmet appearance, gently press half a cashew into the center of each kebab.
Heat oil in a skillet, arrange kebabs in a single layer, and cook until crisp and golden brown. Turn them carefully using a flat spatula. Once both sides are evenly cooked, transfer the kebabs to a plate lined with kitchen paper.
Storage And Reheating
Uncooked kebabs - Shape the kebabs and arrange them in a single layer in an airtight container, separating patties with baking paper. Refrigerate and cook within 1-2 days.
For longer storage, freeze the uncooked patties on a lined tray until firm. Transfer them to a freezer safe container and store up to a month. Cook frozen patties from frozen.
Cooked kebabs - To store cooked kebabs, cool promptly after frying, and refrigerate them in an airtight container within two hours of cooking. Reheat in a lightly greased pan over medium-low heat.
Hara Bhara Kebab - Restaurant Style
Ingredients
- ¾ cup frozen green peas
- 2 cups fresh spinach leaves
- ¼ cup coriander leaves (cilantro)
- 1 cm fresh ginger, chopped
- 1 garlic, chopped
- 2 medium potatoes, boiled, peeled and mashed
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- ½ teaspoon chat masala
- ¼ cup breadcrumbs
- 5 cashew nuts, optional
- 3-4 tablespoons oil, for shallow frying
- Salt to taste
To serve:
- Coriander chutney
- Tamarind chutney
- Ketchup (tomato sauce)
- Lemon wedges
Instructions
Cook the vegetables:
- Bring a pot of water to a boil. Add green peas. Cook the green peas for about 40 seconds.
- Add spinach. Blanch for about 1-2 minutes. Drain. Squeeze out excess moisture from spinach.
- Cool completely.
Prepare the spinach mixture:
- Place cooked spinach, green peas, coriander leaves (cilantro), ginger and garlic in a food processor.
- Pulse until finely chopped.
Prepare the hara bhara mixture:
- Place spinach mixture in a bowl.
- Add mashed potatoes, ground cumin, garam masala and chat masala. Season with salt.
- Add breadcrumbs gradually and mix until the ingredients hold together and can be shaped easily.
Shape the kebabs:
- Divide the mixture into 12 equal portions.
- Shape into round patties and press half a cashew into the center of each one, if desired.
Shallow fry:
- Heat oil in a frying pan over medium heat.
- Cook the kebabs in batches for about 3-4 minutes on each side, until crisp and golden brown.
- Transfer to paper towel to remove excess oil.
Serve:
- Serve hot with chutney and lemon wedges.
Notes
- Spinach - Remove excess moisture from spinach to prevent kebabs from falling apart while frying.
- Spinach green peas mixture - Make sure the mixture is slightly coarse.
- Breadcrumbs - Breadcrumbs should be added only until the mixture holds its shape. Excessive crumbs can make the kebabs dry and dense.
- Cooking temperature - Cook over medium heat.
- Gluten free kebabs - Use certified gluten free ingredients and avoid wheat based binders.
- Air fry - Cook at 180ºC (350ºF) for about 12-15 minutes, turning halfway and adjusting as needed.
Nutrition
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Check out more veg kebab recipes:
- Aloo Tikki | Indian Mashed Potato Patties
- Vegetable Cutlet | Indian Veggie Cakes
- Poha Cutlet | Rice Flakes Cutlet
Frequently Asked Questions About Hara Bhara Kebab
Why does my hara bhara kebab break while frying?
The most common reason is excess moisture in vegetables. The mixture may also contain insufficient binding ingredients.
Can I make hara bhara kebab without potatoes?
Yes. You can replace potatoes with mashed sweet potatoes or cooked chickpeas. However, the texture and flavor will change slightly.
How do I keep hara bhara kebab green?
Avoid overcooking spinach and green peas. Cooking the kebabs over medium heat also preserve the green interior.
Can I prepare hara bhara kebab in advance?
Yes. You can prepare the mixture and shape the patties a day ahead. Store them covered in the refrigerator and cook them just before serving.
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