About the Dish
Hara Bhara Kebab is a popular vegetarian appetizer in Indian cuisine, made primarily from green vegetables like spinach, peas, and potatoes. The name “Hara Bhara” literally translates to “green and full”, referring to the vibrant green color of the dish, which comes from the leafy greens and herbs used in its preparation. These kebabs are a great way to enjoy a healthy, flavorful snack that’s packed with nutrients.
Typically, spinach, peas, and potatoes form the base of the kebab mixture, while coriander (cilantro), green chilies, and a blend of spices like cumin, garam masala, and coriander powder give it an aromatic kick. Sometimes, cashews or almonds are added to provide a rich, nutty flavor and smooth texture. The mixture is shaped into small, round patties or cylindrical forms, which are then shallow fried or baked to achieve a golden and crisp exterior while keeping the inside soft and flavorful.
Hara Bhara Kebabs are often served with a side of mint chutney or yogurt dip, making them a perfect appetizer for parties, gatherings, or even as a tea-time snack. They’re not only tasty but also a healthy alternative to traditional meat-based kebabs. The combination of greens and spices makes it a delightful and wholesome option for both vegetarians and non-vegetarians alike.
Recipe
Ingredients
Directions to make
- 1 1/2 cups spinach (blanched and chopped)
- 1/2 cup green peas (boiled)
- 1 large potato (boiled and mashed)
- 1/4 cup coriander leaves (finely chopped)
- 1-2 green chilies (finely chopped)
- 1/4 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon garam masala
- 1/2 teaspoon chat masala (optional)
- Salt to taste
- 1 tablespoon ginger-garlic paste
- 2 tablespoons cornflour or besan (chickpea flour) (for binding)
- 2 tablespoons cashews or almonds (optional, chopped)
- 1 tablespoon lemon juice
- 2 tablespoons oil (for shallow frying)
Step 1 : Prepare the Spinach and Peas
- Boil water in a pan, add the spinach, and let it cook for 1-2 minutes. Once done, drain the spinach and immediately transfer it to a bowl of ice-cold water to stop further cooking. Drain again and chop it finely.
- Boil the peas: Boil the green peas in water until soft, then drain.
- Peel and mash the boiled potato thoroughly in a bowl. This will help in binding the mixture for the kebabs.
- In a large mixing bowl, combine the blanched spinach, boiled peas, and mashed potato.
- Add chopped coriander leaves, green chilies, ginger-garlic paste, cumin powder, coriander powder, garam masala, chat masala, and salt. Mix everything well.
- Now, add the cornflour (or besan) to help bind the mixture and bring it together. If you want to add cashews or almonds, fold them into the mixture at this stage for a richer texture.
- Squeeze in the lemon juice and mix again until all ingredients are well combined.
- Take small portions of the mixture and shape them into round patties or cylindrical shapes, depending on your preference.
- If the mixture feels too sticky, you can lightly grease your hands with some oil or water to shape the kebabs.
- Heat 2 tablespoons of oil in a non-stick pan over medium heat.
- Once the oil is hot, carefully place the shaped kebabs in the pan.
- Cook on both sides until they turn golden brown and crisp (about 3-4 minutes on each side). Flip gently to avoid breaking them.
- Repeat for all the kebabs, adding a little more oil if needed
- Once the kebabs are crispy and golden, remove them from the pan and drain on a paper towel to remove any excess oil.
- Serve the Hara Bhara Kebabs hot with mint chutney, yogurt dip, or tomato ketchup.
