Hara Bhara Kabab is a popular Indian vegetarian appetizer made with green veggies. Kabab is basically a meat patty originated in Middle East. Hariyali Kabab is a popular street food around the world. But Hara Bhara Kabab is a vegetarian variant of the same. It has no meat and is hara bhara means full of greens. Plus it’s No onion No Garlic recipe.

The basic ingredients of this appetizer are spinach, green peas and potatoes. I do like to add other greens too for that extra flavor. It’s best for kids as these are soft from inside and crunchy from outside. The best part is, we can sneak any veggies in the Kabab and they would happily eat it without a fuss! Win Win!!

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These kabab taste best when fried but you can also opt to shallow fry or air fry. I coat them with breadcrumbs for that extra crunch but you can also coat them with semolina, corn flour, roasted gram flour etc. No coating is fine too. For air fryer version, cook them on both sides for 7-8 mins on 180 degrees.

I have some interesting snack/appetizer recipes on my blog. You may find them here – Snacks/Appetizers

Step by Step Recipe of Hara Bhara Kabab:

  • We will be using below ingredients to make these kabab. You will find exact measurements in the recipe card.
  • Start by washing spinach leaves. To blanch spinach, boil water in a vessel and add washed spinach leaves. Cook for 3-4 mins and then put them in cold water with ice to stop cooking.
  • Meanwhile finely chop other veggies – Fenugreek (fresh methi), green bell pepper, green beans, coriander and keep aside.
  • Boil the potatoes and mash them. If using frozen peas, take them out of freezer and wash them.
  • Heat oil in a pan. Add chopped capsicum and saute.
  • Then add chopped beans and green peas. Saute again.
  • Add in chopped methi, mix and then add chopped coriander leaves. Saute.
  • If using green chilies, add them now but I am using ginger green chilies paste.
  • Once veggies are stir fried, switch off the flame and let mixture cool down.
  • Once the mixture is cooled, blend coarsely. This add little bit of texture and crunch to the kabab.
  • In the same blender add blanched spinach and blend into smooth puree. Make sure to drain out all the water from blanched spinach beforehand.
  • In a bowl add mashed potatoes, turmeric, salt, sugar, amchur powder and cumin coriander powder.
  • Add in ground veggie mix.
  • Then add spinach puree and mix well.
  • Add little bit of corn flour and mix. Take small portion of the dough and flatten between palms. Stick a cashew in the center.
  • If you are not serving them immediately, refrigerate for later use.
  • When ready to fry, coat them with breadcrumbs.
  • Heat oil in a kadhai. Once oil is hot, fry kababs until brown from both sides.
  • Sprinkle some chaat masala on the fried kabab. Serve hot with ketchup and stir fried veggies.
Print
Hara Bhara Kabab
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

Deep fried green veggie spiced patties.

Course: Appetizer
Cuisine: Indian
Keyword: kabab, spinach, vegetable
Servings: 10
Ingredients
  • 2 medium Potatoes Boiled and mashed
  • 1 bunch Spinach blanched
  • ¼ cup Peas
  • ¼ cup Green bell pepper finely chopped
  • ¼ cup Green beans finely chopped
  • ¼ cup Fenugreek leaves finely chopped
  • ⅛ cup Coriander leaves finely chopped
  • ½ tbsp Cumin Coriander powder
  • 1 tsp Ginger Chili paste
  • ¼ tsp Amchur Powder
  • ⅛ tsp Turmeric
  • ½ tsp Sugar
  • 2 tbsp Corn Flour
  • 2 tbsp Breadcrumbs
  • Salt to taste
For Garnishing:
  • 1 tbsp Green peas
  • 7-8 Capsicum pieces cut lengthwise
  • ¼ tsp Chaat Masala
How-To

  1. Start by washing spinach leaves. To blanch spinach, boil water in a vessel and add spinach leaves. Cook for 1-2 mins and then put them in cold water with ice to stop cooking process.

  2. Meanwhile chop other veggies – Fenugreek (fresh methi), green bell pepper, green beans, coriander and keep aside.

  3. Boil the potatoes and mash them. If using frozen peas, take them out of freezer and wash them.

  4. Heat oil in a pan. Add chopped capsicum and saute. Then add chopped beans and green peas. Saute again.

  5. Add in chopped methi, mix and then add chopped coriander leaves. Saute.

  6. If using green chilies, add them now but I am using ginger green chilies paste.

  7. Once veggies are stir fried, switch off the flame and let mixture cool down.

  8. Once the mixture is cooled, blend coarsely. This add little bit of texture and crunch to the kabab.

  9. In the same blender add blanched spinach and blend into smooth puree. Make sure to drain out all the water from blanched spinach beforehand.

  10. In a bowl add mashed potatoes, turmeric, salt, sugar, amchur powder and cumin coriander powder.

  11. Add in ground veggie mix. Then add spinach puree and mix well.

  12. Add little bit of corn flour and mix. Take a small portion of the dough, make ball and flatten between the palms. Stick a cashew in the center. If you are not serving immediately, refrigerate for later use.

  13. When ready to fry, coat them with breadcrumbs.

  14. Heat oil in a kadhai. Once oil is hot, fry kababs until brown from both sides.

  15. Sprinkle some chaat masala on kabab and serve hot with ketchup and stir fried veggies.

Recipe Notes
  • You can make Kabab mixture in advance and refrigerate it.
  • You can also make kabab and refrigerate. Fry before serving.
  • You can use any green veggies of your choice.
  • Little sugar helps in balancing the bitter taste of fenugreek. You can also skip it.

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