Hara bhara kabab are soft patties made with pureed spinach and peas. Serve them as appetisers or as an evening snack along with hot piping chai or tea.
Hara hara kabab means, a kabab that is full of greens. In Hindi, hara means green and bhara is full or plentiful.
The word Kebab is of Arabic origin which means roasted meat. During the Mughal rule, Persians introduced these succulent and crispy patties in the Indian cuisine. Kebabs, widely around the world is based out of minced meat.
How to make hara bhara kabab?
Hara bara kababs are mainly made with spinach and peas. As the name suggests, you can use any green veggie to make the patty; green bell peppers, green beans, coriander leaves, mint etc...
Along with the green veggies, potato is used as the base ingredient. It binds together the green vegetable puree and makes a solid firm base. One can also add grated/crumbled paneer for extra flavour.
Corn starch or gram flour ( besan flour) is also used as a binding agent and it absorbs the extra water / moisture content in the dough.
These kababs can either be pan fried or deep fried, both taste equally good.
How to serve hara bara kabab?
Serve these soft, melt-in-the-mouth patties along with a green chutney ( chutney made from coriander leaves, mint leaves and green chillies) or any ketchup or sauce. It is common to serve raw onion ring slices with deep fried appetisers.
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Hara bhara kabab are soft patties made with pureed spinach and peas. Serve them as appetisers or as an evening snack along with hot piping chai or tea.
- 1 bunch spinach
- ¼ cup peas fresh or frozen
- 2 green chillies
- ½ inch piece ginger
- 3 medium sized potatoes
- ¼ cup grated paneer optional
- 2 tablespoon corn flour
- 2 tablespoon roasted besan gram flour
- 2 teaspoons coriander powder
- 2 teaspoons roasted cumin powder
- 1 teaspoon garam masala
- 1 teaspoon amchur powder
- Salt to taste
- Oil for deep frying
- Bread crumbs to dust the patties
- Boil the potatoes completely. Peel the skin and mash them well while they are warm. Keep aside.
- Wash and clean the spinach leaves along with stalk. Along with peas, boil the leaves in water for a couple of minutes and immediately transfer the leaves and peas to ice cold water. Let it sit for a couple of minutes.
- Then completely drain the water and transfer it to a mixer. Add the green chillies and ginger. Grind it to a smooth paste. Cover and keep aside.
- To the mashed potato mixture, add the spices, corn flour and besan. Slowly add the greens puree and mix well. The mixture will be very sticky and soft but if you make a ball, it should hold its shape. If not, add a couple of more teaspoons corn flour. Do not add excess flour.
- Divide the mixture into 11 balls and shape them as you would patties or cutlet. Dust each patty with bread crumbs.
- You can either deep fry this is oil kept on medium heat or pan fry them on both sides until they become brown on both sides.
- Serve it warm with ketchup or green chutney.
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