Hara Bhara Kabab

Peas, Potato, Snacks, Spinach 1 comment

Hara Bhara Kebab (or) Hara Bhara Kabab is a delicious and quick party starter dish. Made using spinach, green peas and potatoes, they are a great way to get your kids to eat healthy. Most kebabs are non-vegetarian and this dish is a vegetarian option for those who feel left out.

These kababs can be served as an evening snack, party starters or a quick late-night snack during movie time.

hara bhara kebab - Hara Bhara Kabab

 

hara bhara kebab 380x380 - Hara Bhara Kabab
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Hara Bhara Kabab Recipe

A healthy and delicious vegetarian snack made with potatoes, spinach and peas.
Prep Time20 mins
Cook Time20 mins
Course: Appetizer, Snack
Cuisine: Indian, North Indian

Ingredients for Hara Bhara Kabab

  • 2 Potatoes medium, boiled
  • 1/4 cup Green Peas shelled
  • 1 cup Spinach cleaned, washed, chopped
  • 1/4 tsp Cumin Powder
  • 1/2 tblsp Butter
  • 1/2 tblsp Cornflour
  • 1 Green Chilli
  • 1/2 tsp Coriander Powder
  • 1/4 tsp Turmeric Powder
  • 1/4 tsp Amchur Powder (Dry Mango Powder)
  • 1/2 inch Ginger peeled, finely chopped
  • 2 Garlic Cloves
  • handful Coriander Leaves chopped
  • 1 tsp Lemon Juice - 1 tsp
  • as required Oil
  • as per taste Salt

How to make Hara Bhara Kabab

  • Heat a pan of water over medium flame.
  • When it starts boiling add the green peas and cook for 2 to 3 minutes.
  • Add the chopped spinach and cook for another minute.
  • Drain the water and place the peas and spinach under cold running water.
  • Drain again and keep them aside to dry.
  • Squeeze out any extra water and transfer them to a blender.
  • Add 1 boiled potato, cumin powder, coriander powder, turmeric powder, dry mango powder, salt, ginger, garlic, green chilli, lime juice and coriander leaves.
  • Add 1/2 tsp of oil and blend to a thick paste.
  • Transfer to a large bowl.
  • Mash the remaining potato and add to the bowl.
  • Add cornflour and mix well. The mixture should be thick and sticky.
  • Shape the mixture, using wet hands, into desired shapes (round or squares or oblong) and place them on a floured plate.
  • Keep them in the fridge for 30 to 35 minutes so that they are firm.
  • Remove them 10 minutes before frying.
  • Heat a non-stick frying pan over medium flame.
  • Add butter and fry the prepared kababs, few at a time, till golden brown and crisp.
  • Remove and drain excess oil.
  • Serve warm with chutney or sauce.

 

One Comment

  1. Worth trying.will do soon.

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