All About Hara Bhara Kabab Recipe

Hara Bhara Kabab is a popular vegetarian appetizer from Indian cuisine, renowned for its vibrant green hue and delightful taste. The name translates to “green and full of life,” reflecting the kabab’s vivid appearance due to the inclusion of nutritious spinach, peas, and fresh coriander leaves in its preparation.

To create these delectable kebabs, boiled and mashed potatoes serve as the base, providing a comforting texture. Blanched spinach and peas are finely chopped and combined with aromatic spices like cumin, garam masala, and chaat masala, infusing the dish with rich flavors. The mixture is shaped into patties, which are then shallow-fried or baked until they develop a crispy exterior and a tender interior.

Hara Bhara Kebabs offer a wholesome alternative to traditional meat-based kebabs, making them a favorite among vegetarians and health-conscious individuals. Their harmonious blend of spices, earthy vegetables, and satisfying texture make them a sought-after treat at parties, gatherings, and restaurant menus. Often served with mint chutney or tangy tamarind sauce, these kebabs provide a delightful burst of flavors that capture the essence of Indian culinary culture.

Ingredients Of Hara Bhara Kabab Recipe:

• 2 cups spinach leaves (blanched and chopped)
• 1 cup boiled peas
• 2 large potatoes (boiled, peeled, and mashed)
• 1/2 cup bread crumbs
• 1/4 cup grated paneer (Indian cottage cheese)
• 1/4 cup finely chopped coriander leaves
• 2-3 green chilies (finely chopped, adjust to taste)
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon chaat masala
• Salt to taste
• 2 tablespoons oil + extra for shallow frying
• 1 tablespoon lemon juice
• 2 tablespoons cornflour (cornstarch)

Step By Step Instructions Of Hara Bhara Kabab Recipe:

Step 1: Preparing the Mixture

• Start by blanching the spinach leaves. Boil water, add the spinach leaves for about 1-2 minutes, then drain and immediately plunge them into cold water. Drain again and chop finely.
• In a mixing bowl, combine the chopped spinach, boiled peas, mashed potatoes, grated paneer, bread crumbs, chopped coriander leaves, and chopped green chilies.

Step 2: Adding Flavors

• In a small pan, heat 2 tablespoons of oil. Add ginger and garlic paste, and sauté until fragrant. Add cumin powder, garam masala, and chaat masala. Sauté for a minute until the spices release their aroma.
• Add this spice mixture to the mixing bowl with the rest of the ingredients.

Step 3: Binding the Mixture

• Mix everything thoroughly, ensuring the spices are evenly distributed. If the mixture is too wet, you can add a bit more bread crumbs to bind it. Season with salt to taste.
• Add lemon juice for a tangy kick. Mix well.

Step 4: Shaping the Kebabs

• Divide the mixture into equal portions and shape them into round or oval kebabs. You can grease your hands with a little oil to prevent sticking.

Step 5: Coating the Kebabs

• Prepare a slurry for coating by mixing cornflour and water. It should be of a slightly thick consistency.
• Dip each kebab into the cornflour slurry, making sure it’s coated evenly.
• Roll the coated kebabs in bread crumbs, pressing gently to adhere the crumbs to the kebabs.

Step 6: Cooking the Kebabs

• Heat a non-stick pan or griddle with a thin layer of oil for shallow frying. Place the coated kebabs on the hot surface.
• Cook on medium heat until the bottom side is golden brown and crispy. Gently flip and cook the other side as well.

Step 7: Serving

• Once the kebabs are evenly cooked and have a crispy golden exterior, remove them from the pan.
• Place the kebabs on a serving platter, garnish with some fresh coriander leaves, and serve hot with mint chutney or your favorite dip.

Enjoy your homemade Hara Bhara Kebabs bursting with flavors and goodness!

This recipe yields around 15-20 kebabs, depending on the size. Adjust the quantity of green chilies and spices according to your taste preferences.