Hara Bhara Kabab Recipe: In India, people enjoy snacking in the evenings, and Hara Bhara Kabab is a popular choice. These vegetable cutlets are made with spinach and green peas, adding a nutritious twist to the evening snack. With step-by-step photos, this recipe is simple and quick to prepare at home in under 30 minutes.
Ingredients: Hara Bhara Kabab Recipe
- 2 cups Spinach
- 2 medium Potatoes, boiled
- 3/4 cup Green Peas (fresh or frozen)
- 1 Green Chilli, roughly chopped (adjust to taste)
- 1/2 teaspoon chopped or grated Ginger
- 2 tablespoons chopped Coriander Leaves (optional)
- A pinch of Turmeric Powder (optional)
- A pinch of Green Cardamom Powder (optional)
- 1/4 teaspoon Garam Masala Powder
- 3/4 teaspoon Dry Mango Powder (Amchur Powder)
- 2½ tablespoons Roasted Gram Flour (or crushed daliya dal, breadcrumbs, crushed cornflakes, or crushed oats)
- 3 tablespoons Breadcrumbs
- Salt to taste
- 1 teaspoon + 2 tablespoons Oil
Directions: Hara Bhara Kabab Recipe
- Step 1: Boil the potatoes in salted water until soft. If using fresh green peas, boil them in hot water until soft. If using frozen peas, thaw them.
- Step 2: Blanch the spinach by boiling it in hot water for 2-3 minutes. Drain using a colander and immediately transfer the spinach into cold water. Drain the cold water using the colander.
- Step 3: Roughly chop the blanched spinach.
- Step 4: Heat 1 teaspoon of oil in a pan over medium flame. Add the green peas, blanched spinach, and salt.
- Step 5: Stir and cook the spinach and green peas mixture until most of the moisture evaporates, and it becomes dry. This will take around 3-4 minutes. Add coriander leaves and a pinch of turmeric powder (optional) and mix. Let the mixture cool.
- Step 6: Take green chili and ginger in a small chutney jar of a mixer grinder.
- Step 7: Grind them until a medium coarse texture. Combine the cooked spinach and green peas mixture, then grind until achieving a smooth or medium-coarse texture.
- Step 8: Mash or grate the boiled potatoes in a medium-sized bowl. Add the crushed greens (prepared in step 6), cardamom powder, garam masala powder, dry mango powder, roasted gram flour, breadcrumbs, and salt to taste.
- Step 9: Mix all the ingredients and taste it. Adjust salt or dry mango powder if needed. If the mixture is wet or sticky, combine more breadcrumbs and mix again.
- Step 10: Grease your palms with oil and divide the mixture into 8 equal portions. Take each portion and shape it into a round ball. Press it gently between your palms to flatten it and give it a patty shape.
- Step 11: Heat 1-2 tablespoons of oil in a non-stick pan or tawa over medium flame. When the pan is medium-hot, place 2-3 patties at a time and shallow fry until the bottom surface turns light brown, about 2-3 minutes.
- Step 12: Flip each patty and shallow fry the other side until light brown, about 1-1.5 minutes.
- Step 13: Transfer each kabab to a plate. Serve Hara Bhara Kabab with tomato ketchup or beaten curd as an afternoon snack.
Tips and Variations: Hara Bhara Kabab Recipe
- Adjust the amount of mashed potato in the final mixture according to your preference.
- For a crispier outer layer, roll the patties in breadcrumbs before frying.
- Substitute roasted gram flour with crushed cornflakes, raw poha, or crushed oats for different textures.
- If in a hurry, skip the step of blanching the spinach and directly cook chopped spinach with green peas.
- Tikkis can be deep-fried for better crispiness and taste. Fry them until golden brown over medium heat.
- Add garlic while grinding for a garlic-flavored spinach tikki.
- Omit green chili if making for kids.
Taste: Savory with a crispy outer layer and soft inner.
Serving Ideas: Serve Hara Bhara Kabab at parties or as an evening snack with tomato ketchup or green chutney.
Conclusion:
Hara Bhara Kabab Recipe is a delightful snack enjoyed by many in India, especially during evening gatherings or as an afternoon snack. With its combination of spinach, green peas, and spices, it offers a nutritious and flavorful treat. Whether served at parties or as an everyday snack, Hara Bhara Kabab is versatile and satisfying. With simple tips and variations, you can customize this recipe to suit your taste preferences and dietary needs, making it a popular choice for all occasions.
FAQs about Hara Bhara Kabab Recipe
Can I use frozen spinach instead of fresh spinach?
Certainly, frozen spinach can be substituted for fresh spinach. Ensure it’s thawed before incorporating it into the recipe.
Can I make Hara Bhara Kabab ahead of time and reheat them?
Yes, you can make Hara Bhara Kabab ahead of time and reheat them when needed. Simply reheat them in a preheated oven or toaster oven until heated through.
Can I freeze Hara Bhara Kabab for later use?
Yes, you can freeze Hara Bhara Kabab for later use. After shaping the kababs, arrange them on a baking sheet and freeze until firm. Once firm, transfer them to a freezer-safe container or bag and store them in the freezer for up to 1 month. Thaw them in the refrigerator before reheating.
What can I serve with Hara Bhara Kabab?
Hara Bhara Kabab pairs well with tomato ketchup, mint chutney, or tamarind chutney. You can also serve them with a side salad for a complete meal.
Can I make Hara Bhara Kabab gluten-free?
Yes, you can make Hara Bhara Kabab gluten-free by substituting breadcrumbs with gluten-free breadcrumbs or crushed cornflakes. Also, ensure that the roasted gram flour used is gluten-free.
