Hellowwwww guys! what’s up? How’s everything going? Good right?. Without a futher ado, I am sharing a very delicious Indian recipe which will be your next family favorite.
Hara Bhara Kabab is a very popular snack of North Indian fried patties made with spinach, peas and potatoes, etc etc. This word means a kabab full of greens. Just add all the greens available in your pantry and its ready within a couple of minutes. Bonus, it is gluten-free as well.
I have seen these Green Kababs listed in the starter section of the menu in many North Indian restaurants. And also tried a couple of times. There was this ‘Red express Restaurant’ in Kolkata where I found the best hara bhara kabab till date.
Coming to the recipe part, these kababs are so healthy, flavorful, and most importantly, easy to make. It tastes great with any chutney dip or sauce. They are usually pan fried. I share making these kababs in 2 ways – pan-fried and baked version. You can even bake them or air fry them.
1 bunch spinach leaves
1 tablespoon oil
1 tablespoon ginger chili paste
1 cup capsicum (finely chopped)
½ cup beans (chopped)
1 cup boiled peas
2 potatoes (boiled and chopped)
1 cup paneer (grated)
¾ cup coriander leaves
2 tbsp corn flour
1 tsp kashmiri chili powder
½ tsp coriander powder / dhaniya powder
1 tsp aamchur / dry mango powder
1 tsp chaat masala powder
¼ tsp garam masala powder
½ teaspoon black salt
salt to taste
1 cup breadcrumbs (to coat)
10 -15 cashews (halved)
oil for shallow frying
1. Rinse 2 cups spinach leaves (100 grams spinach) in water very well. Place them in a colander so that the extra water gets drained. Boil water and then switch off the flame. Keep rinsed spinach in hot water for 2 minutes. Remove with a help of tong. Squeeze lightly if there is extra water.
2. Take a pan or kadai and add 1 tablespoon of each oil and ginger chili paste on it. Slowly add on the french beans, capsicum and green peas. Keep flame to a medium and roast veggies stirring often.
3. In a food processor or grinder, add rinsed spinach, roasted veggies and fresh coriander leaves. Grind it into a smooth paste and pour the mixture into a mixing bowl.
4. In the same mixing bowl add grated paneer and steamed potatoes. Then with a potato masher, mash the kabab mixture.
5. Then add spice powders – 2 tablespoons cornflour, 1 teaspoon chaat masala powder, 1 teaspoon dry mango powder (amchur powder) ¼ teaspoon garam masala powder, 1/2 teaspoon coriander powder, 1 teaspoon salt, ½ teaspoon black salt, 1 teaspoon kashmiri red powder,
Also add lemon drops as per taste.
TIP: If you don’t have dry mango powder, then you can replace it with ½ to 1 teaspoon lemon juice.
6. First lightly mix with a spoon. And then use your hands to mix again and bring the entire mixture together.
7. Take a medium portion of the kabab mixture and shape into a medium sized patties. Your hands will be sticky if there was moisture in the spinach. In this case, apply some oil to your palms when shaping the hara bhara kabab. Roll it in smooth grinded bread crumbs.
8. Place a halved cashew in the centre of each kabab and lightly press it. Repeat this steps for all the kabab mixtures.
1. Heat 2 to 3 tablespoons oil in tawa or pan. Spread the oil all over the tawa. When the oil becomes medium-hot, place the kababs. I fried in two to three batches.
2. Use any neutral oil for frying. When one side is golden, turn over gently each patty with a spatula.
3. When the second side is golden, then flip again gently. Turn over and fry once or twice for an even crispness and uniform golden brown color.
4. Place them on kitchen paper towels. The recipe yields 10 – 12 medium sized hara bhara kabab. This recipe can be halved or doubled or tripled as well.
5. Serve hara bhara kabab hot or warm with mint chutney or coriander curd chutney or tomato ketchup or sweet tamarind chutney.
1. Preheat the oven for 10 minutes at 180 degrees celsius. Brush some oil on top of each kabab.
2. Place kababs in a tray that has been sprayed or greased with some oil.
3. Place the kebabs on a tray or wired rack in the center of the oven.
4. Bake the patties at 180 degrees celsius for 20 to 25 minutes or till the kabab gets browned from the top. You can even change the sides after 10 to 15 minutes of baking. Better to bake both sides of these green patties.
5. Serve hara bhara kabab hot with any choice of your chutney.
This is an easy finger food that can be served as a brunch or also as a starter. One which is light and not heavy. It can also be stuffed in sandwiches, wraps or burgers. Great way to disguise the spinach, so that kids can have it too.
The spice powders namely chaat masala and amchur powder can be adjusted as per your taste preferences.
For a spicy kabab, increase the number of green chillies. Or you can add some red chilli powder (or cayenne pepper or paprika).
If you don’t have chaat masala, then just add garam masala powder but reduce the quantity to ½ teaspoon garam masala powder. For a slight tang, also add ½ to 1 teaspoon lemon juice.
For binding instead of corn flour, gram flour (besan) corn starch and all-purpose flour (maida) can also be used. You can even use bread crumbs inside the mixture to bind.
Do not shallow fry or deep fry this kabab as they are light in texture and can break in oil while frying.
If the kabab breaks while pan-frying, then it means there is more moisture in the kabab and the binding ingredient is not enough. Thus add some more of the corn flour or any other binding ingredient mentioned above in the kabab mixture.
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