Hara Bhara Kabab is a popular Indian vegetarian appetizer made with spinach, green peas, and spices. Crispy on the outside and tender on the inside, these kababs are both healthy and delicious. Served with mint chutney and a side of sliced onions, they’re a crowd-pleaser for parties, festive occasions, or simply as an evening snack.
Let’s dive into the step-by-step process of making this vibrant and flavorful dish!
What Makes Hara Bhara Kabab Special?
The name “Hara Bhara” translates to “green and full” in Hindi, highlighting the vibrant green color of these kababs, thanks to the fresh spinach and peas. The addition of cashews on top not only enhances their presentation but also adds a subtle crunch, making these kababs visually and texturally appealing.
Hara Bhara Kabab Recipe
Ingredients
- 1 cup spinach leaves (blanched and chopped)
- 1 cup green peas (boiled and mashed)
- 1 boiled potato (mashed)
- 1/4 cup paneer (crumbled)
- 2-3 green chilies (finely chopped)
- 1 tsp ginger (grated)
- 1/4 tsp cumin powder
- 1/4 tsp garam masala
- 1/2 tsp chaat masala
- 2 tbsp cornflour or breadcrumbs (for binding)
- Salt to taste
- Cashews (halved) for garnishing
- Oil for shallow frying
For Serving
- Mint chutney
- Sliced onions
Instructions
- Prepare the Kabab Mixture
- In a large mixing bowl, combine the blanched spinach, mashed green peas, mashed potato, and crumbled paneer.
- Add the green chilies, grated ginger, cumin powder, garam masala, chaat masala, and salt. Mix well to form a uniform mixture.
- Add cornflour or breadcrumbs as needed to bind the mixture and make it easy to shape.
- Shape the Kababs
- Divide the mixture into equal portions and shape them into flat, round patties.
- Press a cashew half into the center of each kabab for decoration.
- Shallow Fry the Kababs
- Heat oil in a frying pan over medium heat.
- Place the kababs in the pan and shallow fry until golden brown and crisp on both sides, about 2-3 minutes per side.
- Remove the kababs and place them on a paper towel to absorb any excess oil.
- Serve the Kababs
- Arrange the Hara Bhara Kababs on a serving plate. Garnish with mint chutney and sliced onions. Serve hot and enjoy!
Tips for Perfect Hara Bhara Kababs
- Blanch the Spinach Properly: After blanching, squeeze out excess water from the spinach to avoid a watery mixture.
- Customize the Spices: Adjust the spices according to your taste. Add more green chilies for extra heat or a dash of lemon juice for tanginess.
- Fry Carefully: Shallow fry on medium heat to ensure even cooking and prevent burning.
Why You’ll Love This Recipe
Hara Bhara Kabab is not only nutritious but also packed with flavors and textures that will delight your taste buds. Whether you’re hosting a party or craving a healthy snack, these kababs are quick to make and pair perfectly with mint chutney. Plus, they’re naturally vegetarian and can be easily made vegan by omitting the paneer.
Did you try this recipe? Let us know how it turned out, and share your tips and variations in the comments. Don’t forget to follow for more exciting Indian recipes!
Crispy Homemade Hara Bhara Kabab: A Healthy Indian Snack
Ingredients
- 1 cup spinach leaves (blanched and chopped)
- 1 cup green peas (boiled and mashed)
- 4 cup paneer (crumbled)
- 1 tsp ginger (grated)
- 4 tsp cumin powder
- 4 tsp garam masala
- 2 tsp chaat masala
- 2 tbsp cornflour or breadcrumbs (for binding)
- Salt to taste
- Oil for shallow frying
Instructions
- In a mixing bowl, combine the blanched spinach, mashed green peas, and crumbled paneer.
- Add grated ginger, cumin powder, garam masala, chaat masala, and salt. Mix well until all ingredients are combined.
- Add cornflour or breadcrumbs to the mixture to bind it together. Adjust the quantity as needed for consistency.
- Shape the mixture into small patties or kababs.
- Heat oil in a frying pan over medium heat. Once hot, add the kababs carefully.
- Fry the kababs until they are golden brown and crispy on both sides, about 5-7 minutes per side.
- Remove the kababs and place them on paper towels to absorb excess oil.
- Serve hot with mint chutney and sliced onions.
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