Hara Bhara Kebab - Restaurant Style
These delicious green kebabs made with fresh spinach, green peas, fresh coriander, and aromatic spices are crispy on the outside and soft on the inside. Perfect as an appetizer or snack, they taste amazing when served hot with chutney.
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Servings kebabs
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
Calories: 34kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 13mg | Potassium: 9mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.2mg