Hara Bhara Kabab Recipe – Healthy Veg Cutlets with Spinach, Peas & Potatoes (Step-by-Step)

Introduction To Hara Bhara Kabab Recipe 

        Hara Bhara Kabab is a vibrant North Indian vegetarian appetizer, made with  spinach, peas, and potatoes known for signature colour and nutrients,it is a wholesome  snack that's a both delicious and healthy The preparation of Hara Bhara Kabab is simple yet meticulous, requiring a balance of spices to enhance the natural flavors of the vegetables. It tastes similar to  Vegetable kababs  and just as  easy to make at home.The key ingredients include fresh spinach leaves, green peas, potatoes, and aromatic spices like cumin, coriander, and garam masala. These ingredients are blended together to form a smooth, green dough, which is then shaped into small patties and shallow-fried to perfection.

The kababs are often paired with a tangy Mint Chutney or a refreshing yogurt dip, adding an extra layer of flavor to the dish. Hara Bhara Kabab but also provides a healthy dose of essential nutrients. Spinach and peas are rich in vitamins, minerals, and antioxidants, making this kabab a nutritious choice for any meal. So, we will make Hara Bharat kabab with SK in a simple and easy way. 

🕒 Recipe Details:

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 4

: Appetizer / Snack

Cuisine: Indian

📑 Ingredients For Hara Bhara Kabab:

• Spinach: 2 cups (fresh, washed, and chopped)

• Green peas: 1 cup (fresh or frozen, boiled)

• Potatoes: 2 medium (boiled and mashed)

• Green chilies: 2 (finely chopped, adjust to taste)

• Ginger: 1-inch piece (grated)

• Coriander powder: 1 teaspoon

• Cumin powder: 1 teaspoon

• Garam masala: 1/2 teaspoon

• Chaat masala: 1/2 teaspoon

• Bread crumbs: 1/2 cup (adjust as needed for binding)

• Coriander leaves: 2 tablespoons (chopped)

• Mint leaves: 2 tablespoons (chopped)

• Salt: to taste

• Oil: for shallow frying

🥗 How to Make Hara Bhara Kabab step -by -step Recipe:

1. Prepare Spinach:

   • Boil a pot of water.
   • Add the washed and chopped spinach to the boiling water and cook for 2-3 minutes to blanch it.
   • Immediately transfer the spinach to a bowl of ice-cold water to stop the cooking process and preserve its color.
   • Drain the spinach and squeeze out excess water using your hands or a clean cloth.
   • Finely chop the blanched spinach.

2. Prepare Peas:

   • If using fresh peas, boil them until tender. If using frozen peas, thaw them and boil for a few minutes until soft.
   • Drain and set aside.

3. Combine Ingredients:

   • In a large mixing bowl, combine the finely chopped spinach, boiled peas, and mashed potatoes.
   • Add the chopped green chilies, grated ginger, coriander powder, cumin powder, garam masala, chaat masala, coriander leaves, mint leaves, and salt.
   • Mix everything thoroughly.

4. Bind the Mixture:

   • Gradually add bread crumbs to the mixture. The bread crumbs will help bind the ingredients and make it easier to shape the kababs.
   • Mix well until the mixture holds together when pressed. If the mixture is too wet, add a bit more bread crumbs.

5. Shape the Kababs:

   • Take small portions of the mixture and shape them into round patties or oval kababs, depending on your preference. Aim for a thickness of about 1/2 inch to ensure they cook evenly.on top also add cashew for enhanced the quality of taste.

6. Cook the Kababs:

   • Heat a few tablespoons of oil in a non-stick or cast-iron pan over medium heat.
   • Once the oil is hot, place the kababs in the pan, being careful not to overcrowd them.
   • Shallow fry the kababs for about 3-4 minutes on each side, or until they are golden brown and crispy.
   • Remove the cooked kababs from the pan and place them on paper towels to drain any excess oil.

Serving Suggestions:

• Serve the hot Hara Bhara Kababs with

    Mint Chutney (Pudina chutney) , Garlic Chutney and Tamarind Chutney

  
   or a side salad. They make a great appetizer or snack

See more: snacks : Aloo Tikki  and Crispy Aloo Samosa

Expert Tips For Hara Bhara Kabab:   

1. Blanch Spinach Properly: 

• Ensure you blanch the spinach just enough to retain its vibrant green color. Overcooking can make the spinach lose its freshness and color.

2. Remove Excess Moisture: 

• After blanching, make sure to squeeze out all excess water from the spinach. Excess moisture can make the kababs soggy and difficult to shape.

3. Adjust Spice Levels: 

• Taste the mixture before shaping and adjust the spice levels according to your preference. You can add more green chilies or spices if needed.

4. Use Fresh Ingredients: 

• Fresh spinach and mint leaves give the kababs a more vibrant flavor. Avoid using wilted or stale ingredients.

5. Bind Well:

•  Use enough bread crumbs to bind the mixture together, but avoid adding too much, as it can make the kababs dry. If the mixture is too dry, add a little water or yogurt to adjust the consistency.

6. Shape Evenly:

•  Shape the kababs evenly to ensure they cook uniformly. Press them gently to ensure they hold their shape during frying.

7  Preheat Oil: 

• Make sure the oil is hot before adding the kababs. A hot pan helps in forming a crispy exterior while keeping the inside soft.

8. Avoid Overcrowding: 

• Fry the kababs in batches if necessary. Overcrowding the pan can lower the oil temperature and result in unevenly cooked kababs.

9. Use Non-Stick or Cast-Iron Pan:

•  A non-stick or cast-iron pan helps in achieving a crisp and golden exterior. If using a regular pan, ensure it is well-oiled to prevent sticking.

10. Serve Immediately:

•  Hara Bhara Kababs taste best when served hot. They can be kept warm in a low oven if needed, but they might lose some crispiness over time.

💥FAQs About Hara Bhara Kabab:

Q 1.Can I bake Hara Bhara Kababs instead of frying them?

• Yes, you can bake them. Preheat your oven to 200°C (390°F) and place the shaped kababs on a greased baking tray. Bake for 15-20 minutes, flipping them halfway through, until they are golden and crispy.

Q 2.How can I make Hara Bhara Kababs without potatoes?

• You can replace potatoes with other binding agents like boiled sweet potatoes, raw bananas, or even paneer (Indian cottage cheese). These alternatives will help hold the kababs together.

Q3.What can I use instead of bread crumbs for binding?

• You can use crushed cornflakes, roasted besan (gram flour), powdered oats, or even poha (flattened rice) as a substitute for bread crumbs.

Q 4.Can I make Hara Bhara Kababs in advance?

• Yes, you can prepare the kababs and shape them in advance. Store them in an airtight container in the refrigerator for up to 2 days or freeze them for up to a month. Fry or bake them just before serving.

Q 5.How do I prevent the kababs from breaking while frying?

• Ensure that the mixture is well-bound and not too wet. Adding sufficient bread crumbs or another binding agent helps. Also, make sure the oil is hot enough before adding the kababs to the pan.

Q 6.What dips go well with Hara Bhara Kababs?

• Hara Bhara Kababs pair well with green chutney (made from coriander and mint), tamarind chutney, or a yogurt-based dip like raita.

Q 7.Can I add other vegetables to the kababs?

• Yes, you can add finely grated carrots, boiled and mashed sweet corn, or even grated beetroot to the mixture for added flavor and nutrition.

Q 8.Are Hara Bhara Kababs vegan?

• The traditional recipe is vegan as it does not include any dairy or animal products. Just ensure that you’re using a vegan-friendly binding agent like bread crumbs or gram flour.

Q 9.Why are my kababs too soft?

• This could be due to excess moisture in the mixture. Ensure you drain and squeeze out all the water from the spinach and peas. You can also add more bread crumbs to absorb any excess moisture.

Q 10.Can I use frozen spinach for Hara Bhara Kababs?

• Yes, you can use frozen spinach. Thaw it completely and squeeze out all the excess water before using it in the recipe.

🎉 Summary on Hara Bhara kabab

        Hara Bhara Kabab is more than just a tasty snack—it’s a nutritious, vibrant, and easy-to-make appetizer loved by all age groups. Packed with greens and spices, it brings flavor and health to your plate. Try this wholesome kabab with your favorite chutney, and don’t forget to share it with friends and family. Happy cooking!