Hara Bhara Kebab is spiced vegetarian patties/kebabs made with greens like spinach, green peas, cilantro/coriander leaves and green chilies.These can be pan fried or deep fried.
What is Hara Bhara Kebab?
In Hindi (the national language of India), the word Hara means “green”and bhara means “full”, which translates to the kebabs/patties being full of greens.
In this recipe, I have used potatoes as a binding agent, one can use besan (chick pea flour) or cornstarch too for binding.Rolling the patties in breadcrumbs or poha /flattened rice powder makes it crispier while pan frying.
What is a Kebab?
Kebabs are a popular snack of India, with its origin from the Middle Eastern countries.It is usually made with minced meat and spices.Chicken kebabs are famous in Indian restaurants.The vegetarian counterparts are equally tasty when made well.
Kebabs/Kabobs are simply means grilled or broiled meat or vegetables.
Our recipe Hara Bhara Kebab, is a spicy vegetarian kebab made using spinach, green peas, cilantro/Coriander leaves, green chillies where we have used potatoes as a binder.
In our recipe, we have panfried our kebabs.You can choose to deep fry them if you so desire, or air fry or grill them in an oven.
Hara Bhara Kebab Recipe
Hara Bhara Kebab|How to make
1451
kcalIngredients
2 2 bunches Spinach
1 cup 1 Green Peas
5 5 -6 Green Chilies
1/2 cup 1/2 Cilantro/Coriander leaves
3 large 3 Potatoes
1 1 inch Ginger
2 tbsp 2 Roasted Chana Dhal Chickpea flour
1/4 cup 1/4 Poha powder or bread crumbs
1 tsp 1 Garam Masala
1/2 tsp 1/2 Chaat Masala
Salt to taste
2 tbsp 2 Canola Oil or any Vegetable oil for pan frying
Directions
- Wash and boil potatoes in a pressure cooker for 3 whistles, and peel them under cold running water. They shouldn’t be too mushy. Set aside.
- Rinse spinach under cold running water in a colander for a few times, until the water runs clean. Set aside.
- In a wok, add some oil and when warm add green chilies and minced ginger and saute them for a few minutes.
- Next add the green peas in and saute them for 5-6 minutes until the raw smell disappears.
- Next add the rinsed and drained spinach and saute it, till the leaves begin to wilt.Turn off the heat and allow it to cool.
- When cool, add the spinach, green pea mix into a blender and blend them into a smooth paste without adding any water.
- Next, mash the potatoes roughly , to which you add the blended spinach green pea mix and mix them well together.
- To the above, now add the spice powders (both garam masala and chaat powder) along with salt, chick pea flour and bread crumbs.
- Mix them well together into a non-sticky dough. Do not add water as moisture will lead to absorption of more oil and the patties breaking.Add more bread crumbs if it is too mushy.
- How to make Hara Bhara Kebabs
- Next divide the dough into 10-12 equal balls.Flatten them to make patties/kebabs.Set aside.
- If pan frying, heat a griddle, drizzle some oil and gently place the kebabs when the oil gets warm, flip over when browned on one side.Repeat the other side until golden brown. Remove and place it on a kitchen towel to absorb oil. Serve hot with tomato ketchup or spicy chutney or yogurt/curds.
- If grilling in an oven, preheat the oven, set the temp at 350.Place the kebabs/patties, after brushing them with oil on a. greased tray and grill them changing sides in 5-10 minutes when browned.Serve hot with tomato ketchup or spicy chutney or yogurt/curds.
- If using an air fryer, place them in a basket and air fry them at 180 for 10 minutes.Flip them over and do the same.Preheat your air fryer if necessary.Serve hot with tomato ketchup or spicy chutney or yogurt/curds.
Notes
- I used Poha powder instaed of bread crumbs, since I ran out of them. Just blend poha in a blender and use this to coarse powder to coat the patties/kebabs.
- Oil or ghee can be used according to your preference for pan frying.
- Roasted besan or chick pea flour can be made using dry roasted chick peas.
Nutrition Facts
- Amount Per ServingCalories1451
- % Daily Value *
- Total Fat 33g 51%
- Saturated Fat 3g 15%
- Trans Fat 1g
- Sodium 1365mg 57%
- Potassium 8879mg 254%
- Total Carbohydrate 256g 86%
- Dietary Fiber 56g 225%
- Sugars 27g
- Protein 50g 100%
- Vitamin A 1309%
- Vitamin C 602%
- Calcium 85%
- Iron 161%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
What pairs well with Hara Bhara Kebabs?
Best eaten when they are hot and crispy, right out of the pan. You can eat it with some spicy chutney, yogurt dip or tomato ketchup.
If they last overnight, you can stuff these patties/kebabs in your burger as they would have softened a bit, and will make a delicious and healthy lunch or brunch.
The crumbly bits of kebab can be used to make an evening chaat/ snack with sev, finely sliced onions, tomatoes and tamarind chutney.
A win win any way you see it 🙂
The Bottom Line
So how would you like to eat your greens today? In a spicy Hara Bhara Kebab,Perhaps?
Or would you prefer them in a warm bowl of Spinach Chickpea soup or a Spinach Cream Soup?
Maybe in a traditional Palak Tambuli, or in an easy rice preparation like Spinach rice? How about Palak Phulkas with a seafood dish like Basalae Yetti Gravy/Spinach in Prawn Gravy from the coastal regions of South India or in a curry like Chicken saag.
If you are someone who enjoys your greens in an evening snack, with a cup of coffee, we have got you covered. Try our Spinach Fritters or our Spinach and Cheesy Chicken Pinwheels.They will keep your evenings cozy and warm.
Now it is up to you. You get to pick your choice! Remember to always eat healthy and seasonal.
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